Tomato passata is a smooth, strained tomato base that’s typically just tomatoes, with a silky, pourable texture. It’s a versatile starting point for cooking because you can season it the way you like.

• Texture: Very smooth and seed/skin-free for even sauces.
• Ingredients: Commonly just tomatoes (sometimes a touch of salt).
• Uses: A flexible base for pasta sauces, soups, stews, and braises.
• Packaging: Sold in jars, bottles, or cartons in a range of sizes.

On Walmart, you’ll see options labeled “passata,” “tomato puree,” or “sieved tomatoes.” You can filter by type and size and choose pickup or delivery where available.

They both bring tomato flavor, but they’re used a bit differently.

• Passata: Usually just strained tomatoes, delivering a smooth, neutral base you can season and cook to your taste.
• Tomato sauce: Often cooked and may include seasonings like salt, herbs, or spices, so it’s closer to ready-to-serve.
• Control vs. convenience: Passata gives you control over flavor and thickness, while sauce can be a time-saver.
• Label check: Look for ingredient lists and texture cues (e.g., “smooth,” “sieved”) to match what your recipe needs.

Either can work depending on your recipe and preference.

If you don’t have passata, these swaps can work in a pinch:

• Tomato puree: Very similar; adjust liquid to reach a pourable texture.
• Canned tomatoes: Blend, then press through a fine sieve to remove seeds/skins.
• Crushed tomatoes: Briefly blend for a thicker, rustic finish.
• Tomato paste + water: Dilute to a smooth, pourable consistency; add seasonings gradually since paste is concentrated.

Each substitute will vary a bit in sweetness, acidity, and thickness. Start with a smaller amount, then adjust seasoning and liquid to fit your recipe and taste.

In the U.S., passata is often sold under a few names. You may see:

• Tomato puree: The most common equivalent in many stores.
• Strained tomatoes / sieved tomatoes: Frequently used interchangeably with passata.
• Passata: Some labels use the word directly.

To avoid mix-ups, don’t confuse passata with tomato paste (a thick concentrate) or prepared tomato sauce (usually already seasoned). Check the label for texture cues like “smooth” or “sieved” to match what your recipe calls for.

Once opened, a little care helps maintain quality.

• Refrigerate: Keep it chilled and tightly sealed. If the original package isn’t resealable, transfer to a clean, airtight container.
• Use soon: For best quality, many cooks finish leftovers within a few days. Always follow any storage guidance on the package.
• Freeze portions: If you won’t use it quickly, freeze in recipe-sized amounts and thaw in the refrigerator.
• Handle cleanly: Use a clean spoon and reseal promptly to help maintain freshness.

Some separation can occur; a gentle shake or stir can help bring it back together.