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Tomato Passata

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Saabiar Oct 22, 2013 10:31 AM

Does anyone know anyone that carries this in San Diego?

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  1. ipsedixit RE: Saabiar Oct 22, 2013 10:36 AM

    I would start by checking with places like Bristol Farms, Whole Foods and Jimbo's.

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      sandiegomike RE: Saabiar Oct 22, 2013 10:40 AM

      You can buy Toma Passata in a carton, the same brand and packaging that we got at our corner market when we lived in Rome, at the Mona Lisa Market on the corner of Hawthorne and India Street.

      3 Replies
      1. re: sandiegomike
        ipsedixit RE: sandiegomike Oct 22, 2013 11:18 AM

        Is that the one made by Parmalat?

        I've probably seen it but never realized it was passata, just thought it was strained unseasoned tomato sauce.

        Silly me, never put 2 and 2 together. (And, if I did, I'd probably get 3)

        1. re: ipsedixit
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          cstr RE: ipsedixit Oct 22, 2013 12:33 PM

          Roger that, it's made by Parmalat, it's at Mona Lisa, I thought I saw it there last week. Worth a call before you go.

        2. re: sandiegomike
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          Saabiar RE: sandiegomike Oct 22, 2013 03:29 PM

          Thanks! I will stop by after work, it's pretty close.

        3. drongo RE: Saabiar Oct 22, 2013 10:43 AM

          I'm not in San Diego, but here in NJ many supermarkets carry Pomì "Strained Tomatoes" which I believe is what's called passata elsewhere.

          1. jmtreg RE: Saabiar Oct 22, 2013 02:06 PM

            Mona Lisa has passata - I typically buy at least one jar of passata every time I go there.

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              beth1 RE: Saabiar Oct 29, 2013 09:20 PM

              I've bought them at Assenti's.

              12 Replies
              1. re: beth1
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                DoctorChow RE: beth1 Oct 29, 2013 11:05 PM

                Not surprised. In spite of it's tiny size, Assenti's has a pretty decent inventory of things like this. I like going here and so in truth I'd probably have tried them first. If not there, second stop would be across the street.

                But really, what does passata have over a good quality tomato paste?

                1. re: DoctorChow
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                  cstr RE: DoctorChow Oct 30, 2013 05:51 AM

                  I think it's less acidic.

                  1. re: cstr
                    SaltyRaisins RE: cstr Oct 30, 2013 08:43 AM

                    Passata is Eyetalian for 'passed,' as in through a strainer. The tomatoes are cooked, skinned and put through a mill then bottled. This is the most common prep/storage method for home crops in Italy.

                    Concentrato, while used, is less common and is just that - concentrated tomato paste. Very different from passata, and a key ingredient in most ragú.

                    1. re: SaltyRaisins
                      jmtreg RE: SaltyRaisins Oct 31, 2013 12:59 PM

                      Passata and concentrato (or tomato paste) are two entirely different products. Passata is basically tomato sauce (as in the stuff you get in cans labeled "tomato sauce"). Typically, though, passata comes in jars, not cans, and that is somewhat beneficial. When I'm making short cooked tomato sauces, such as puttanesca, where I'm cooking the sauce for as long as it takes to boil water, I use passata.

                      When making ragu, I'll use either canned crushed tomatoes, or whole peeled tomatoes because they have good texture. I don't typically use tomato paste because I'm making ragu napoletano ("sunday gravy"), not ragu bolognese ("meat sauce"). But in soups and stews, where you want to add a little bit of tomato flavor, tomato paste is the way to go.

                      1. re: jmtreg
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                        DoctorChow RE: jmtreg Oct 31, 2013 08:11 PM

                        I understand the difference between passata and concentrato, or tomato sauce and tomato paste. What I guess I'm wondering is, if you were to dilute a concentrato to exactly the same thickness as a passata, both from the same company, and then do a blind taste test, would you be able to tell the difference? If so, what would it be? cstr says she thinks passata is less acidic.

                        I never use either myself, always fresh romas (although I'll occasionally substitute S&W "ready-cut diced"), but my mother used to always use tomato paste for everything -- never tomato sauce. She'd just dilute it to get the thickness she wanted.

                        So, I'm just asking, really.

                        1. re: DoctorChow
                          honkman RE: DoctorChow Oct 31, 2013 10:00 PM

                          The flavor profile will be different - passata is made from uncooked tomatoes whereas tomato paste is made from cooked tomatoes.

                          1. re: honkman
                            SaltyRaisins RE: honkman Oct 31, 2013 10:39 PM

                            Gonna have to disagree with you on that, Herr Honkmann.

                            Both preparations use cooked tomatoes. Passata consists of quickly, but vigorously boiled whole tomatoes that are then "machinati," or lightly ground, and the final product retains the majority of the water within the tomato. Garlic, salt and basil are often included in this process before bottling so that the sauce is ready to go straight from the vessel, no matter what Wikipedia tells you. I've seen it being made on a number of occasions.

                            Concentrate consists of tomato hulls that have been partially dried after cooking and then turned into a fine puree and reconstituted with some water so that the final product is a paste and intensely more "concentrated" than passata.

                            Passata is a sauce in and of itself. Concentrate is an ingredient in other sauces. They couldn't be more different, and a sauce made from nothing but soffrito with concentrate, wine, dried herbs and water would be doable, but might taste somewhat like ketchup.

                            Buon appetito!

                            1. re: SaltyRaisins
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                              DoctorChow RE: SaltyRaisins Oct 31, 2013 10:51 PM

                              The tomato component in the sauces and other dishes that my Mom made from tomato paste had no resemblance to ketchup, I can assure you! She used a lot of basil, bay leaves, and garlic in her cooking.

                              Maybe flavored passata (i.e, garlic and basil added, as you say) and unflavored concentrata shouldn't really be compared? Is that the bottom line here?

                              1. re: DoctorChow
                                SaltyRaisins RE: DoctorChow Oct 31, 2013 10:55 PM

                                Yeah, you got it.

                                I've seen it done the way I described above, but then there's this:

                                http://www.youtube.com/watch?v=K6QcgL...

                                which also involves cooking under pressure. A different order of operations, but with a result nothing like concentrate.

                                Vi saluto!

                                1. re: SaltyRaisins
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                                  DoctorChow RE: SaltyRaisins Oct 31, 2013 11:01 PM

                                  Loved the video, Salty. Thanks!

                                  Talk about "low tech"...

                              2. re: SaltyRaisins
                                honkman RE: SaltyRaisins Nov 1, 2013 07:04 AM

                                I think there are different interpretations throughout the world (and even Italy) what passata is but if you look on the Italian regulations it was originally a non-cooked tomato sauce just made out of fresh tomatoes pushed through a sieve (and sometimes afterwards concentrated). Many people (and companies) today are using cooked tomatoes today but that is historically not passata

                                http://www.fenco.it/eng/tomato-passat...

                        2. re: SaltyRaisins
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                          cstr RE: SaltyRaisins Nov 1, 2013 05:24 AM

                          Thanks for your EYE-Talian translation. I use it for my bolognese.

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                    beth1 RE: Saabiar Oct 31, 2013 07:52 PM

                    I actually saw some today at Sprouts! It was still wrapped in the case, but it was there!

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