Passata: Vegan Cooking Guide
Passata is sieved, uncooked tomato purée - not the same as tomato paste/purée (which is concentrated and thick). It's smooth, bright and fresh-tasting, and makes an ideal base for pizza sauces and quick pasta where you want a clean tomato flavour without cooking down for 40 minutes.
How to Use Passata
Use as a no-cook pizza base or as a faster alternative to long-cooked chopped tomato sauces. Simmer for 15 - 20 minutes with garlic, olive oil and basil for the most flavourful result. Doesn't need blending.
Nutrition
Similar nutritional profile to tinned tomatoes but without the brine - lower in sodium.
Chef's Tips
- Passata in glass bottles tends to taste fresher than cartons - look for Italian brands with no added citric acid.
- Keep a few bottles in the pantry: dinner can be on the table in 20 minutes with passata, pasta and a few aromatics.
- Freeze passata in ice cube trays for convenient single-tablespoon portions - great for adding to soups and gravies.
→ Find the best substitutes for passata
Vegan Recipes Using Passata
Learn to cook with passata on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients