When it comes to tomato-based sauces, there are a lot of different options out there.
But two of the most popular choices are tomato purée and passata.
Both of these sauces can be used in a variety of dishes, but what exactly is the difference between them?
Let’s take a closer look.
What is special about tomato purée?
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Have you ever wondered what makes tomato purée so special?
It may seem like a simple ingredient, but it actually has a lot of unique properties that make it ideal for recipes like pasta sauce and soup.
Here are some of the things that make tomato purée so special.
Purée is made from cooked tomatoes that have been strained or mashed.
It has a smooth and slightly thick consistency.
First, tomato purée is incredibly versatile—it can be used in both sweet and savory dishes, making it a staple in any kitchen.
Secondly, because it’s more concentrated than fresh tomatoes, a little goes a long way, meaning you can get lots of flavor without having to use too much.
Finally, tomato purée is packed with nutrients, including vitamins A and C, potassium, and magnesium.
Whether you’re using it for a sauce or just as a dip, tomato purée is definitely worth adding to your pantry!
What is special about passata?
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If you’re not familiar with passata, it’s a simple Italian tomato sauce made from strained tomatoes.
It’s a versatile ingredient that can be used in many dishes.
While there are many recipes for passata online, each one is slightly different.
Here are some of the special things about making and using passata.
First of all, passata is versatile.
Unlike marinara sauce, which is also made from tomatoes, passata doesn’t typically contain herbs or spices.
This makes it a good choice for dishes that require a simple, clean tomato flavor.
You can use it as a base for different dishes, such as pasta, pizza, or even salad.
What is more, it’s affordable – Passata is available at most grocery stores.
A jar of passata typically costs less than $5, making it a budget-friendly option.
Finally, it’s easy to prepare – Passata is made with just a few ingredients.
This simple tomato sauce can be made with fresh or canned tomatoes, and it’s a great way to use up those pesky Roma tomatoes that always seem to ripen all at once.
Thus, it’s perfect for those who want to make a quick and easy meal.
What are the differences between tomato purée and passata?
Looking to make the perfect tomato sauce but don’t know where to start?
Tomato purée and passata are two types of tomato sauce that you might be considering.
But what’s the difference between them?
And which one has more nutrients?
Keep reading to find out!
|What is it||blending tomatoes until they are completely smooth.||A thick juice or sauce of raw tomatoes that have been puréed and strained.|
|Flavor||Typically has add-ins like spices or herbs More concentrated and retains more of its acidity.||Tomatoes flavor Is less concentrated than tomato purée|
|Texture||Is thicker||Has a slightly thinner consistency, rougher texture and easier to pour|
|Nutrient content||Has a higher water content. Packed with nutrients and minerals, including vitamins A and C, potassium, and magnesium.||Is a good source of lycopene|
|Usage||Is commonly used as a base for other recipes like pizzas||Is often used in soup or pasta dishes|
There are many similarities between tomato purée and passata, including their appearance, texture, and flavor.
Here’s a closer look at the similarities between these two popular ingredients.
Both are made from tomatoes that have been peeled and seeded, and then puréed into a thick liquid.
Both are bright red, intensely flavorful, and work well in a variety of dishes.
In fact, passata is sometimes referred to as “sieved tomato purée.”
Also, since both purée and passata are made from tomatoes, they’re packed with a lot of minerals and vitamins similar to their origin: Vitamin C, potassium, and dietary fiber.
They also contain some antioxidants that can help protect your body against disease.
Which one is better?
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When it comes to tomato purée and passata, there are some key nutrient differences between the two.
If you’re looking for a more nutrient-dense option, purée is the way to go.
However, if you’re watching your calorie intake, passata is a better choice.
So, next time you’re in the kitchen whipping up your favorite Italian dish, be sure to use the right ingredient!
Tomato purée or passata?
The choice is yours!