Passata di pomodoro

Passata di pomodoro (tomato passata) is an uncooked Italian sauce made from ripe, juicy tomatoes.

It is believed it originated in southern Italy (Sicily or Campania are the most likely place of origin) as a way to preserve the abundance of tomatoes during the summer months. To make passata di pomodoro, tomatoes are first blanched to remove the skin and seeds.

The flesh is then pureed into a chunky sauce that boasts a natural sweetness and tanginess. Finally, the sauce is strained to achieve a smooth consistency, and can be used immediately or preserved in jars or cans. This versatile product is a base ingredient in numerous Italian dishes, including pasta sauces, soups, stews, and pizzas.

It can also be used as a topping or a dip, adding a burst of freshness to snacks like bruschetta or crostini.