In many U.S. grocery aisles, passata is often labeled as tomato puree, strained tomatoes, or sieved tomatoes. You may also see the word “passata” right on the label.

• How to spot it: It’s smooth, seedless, and skin-free, with an ingredients list that’s typically just tomatoes (and sometimes salt).
• Different from: “Tomato sauce” (usually seasoned and cooked) and “crushed/diced tomatoes” (chunky).
• Good to know: It’s a versatile base for pasta sauce, soups, and pizza, giving you control over seasoning and thickness.

When shopping, look for packaging sizes that fit your recipe, and check that the label aligns with the smooth texture you want.

They’re related, but they’re used a bit differently in the kitchen.

• Passata: Smooth, strained tomatoes with a pourable consistency. It’s usually unseasoned, so it provides a clean tomato base you can build on.
• Tomato sauce: Typically cooked and seasoned (often with herbs, onion, garlic, oil, and salt). It’s closer to “ready to use,” though styles can vary.

How to choose: If you want full control over salt, spices, and texture, passata is a great starting point. If you’re looking to save a step, sauce can be convenient. If swapping one for the other, consider adjusting seasoning and simmering time to get the flavor and thickness you prefer.

You’ve got several handy options depending on the texture and flavor you’re after.

• Tomato puree/strained tomatoes: The closest match in texture and use.
• Canned tomatoes, blended and strained: Blend whole or diced tomatoes, then press through a sieve for a smooth finish.
• Tomato sauce: Works in a pinch; it’s usually seasoned and may be thinner. Adjust salt and herbs to taste and simmer if you want it thicker.
• Tomato paste + water: Whisk 1 part paste with 2–3 parts water for a quick base, then season and thin as needed.

Check labels for added seasonings so you can fine-tune the flavor and consistency for your recipe.

It’s straightforward and can be done with canned or fresh tomatoes.

1. Prep: Use ripe tomatoes (or canned whole). If using fresh, you can blanch and peel for a smoother finish.
2. Blend: Cut and blend until smooth. If using canned, drain excess liquid first if you prefer a thicker texture.
3. Strain: Press the puree through a fine sieve or food mill to remove seeds and skins.
4. Adjust: Taste and add salt if desired. You can simmer briefly to reduce, but it’s optional.
5. Store: Cool, then refrigerate in a clean, airtight container, or freeze in portions for later use.

Clean equipment and prompt refrigeration can help maintain freshness.

Pick based on the texture and flavor you want in the final dish.

• Smooth: Silky and uniform—great for velvety pasta sauces, creamy soups, and pizza bases without visible bits.
• Rustic: Slightly thicker with a more natural texture—nice for chunky sauces, stews, and hearty bakes.
• Plain vs. herb-infused: Plain gives you maximum flexibility. Versions with added herbs offer convenience for quick meals.
• Packaging and size: If you won’t use a full container at once, a resealable option can be practical. Choose a size that matches your recipe to minimize leftovers.

Either style can work; choosing comes down to the mouthfeel and prep time you prefer.