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Tomatoe Sauce, Puree, & Passata
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What`s the difference please?
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Tomato sauce is something that is manufactured and contains other ingredients besides tomatoes.
Passata, I believe, is sieved or crushed tomatoes.... so just tomatoes with no lumpy bits.
Puree is the concentrated form of tomatoes and can be used to thicken, flavour or colour dishes. I used in bolognese, stews, and even in sweet and sour sauce.
Passata, I believe, is sieved or crushed tomatoes.... so just tomatoes with no lumpy bits.
Puree is the concentrated form of tomatoes and can be used to thicken, flavour or colour dishes. I used in bolognese, stews, and even in sweet and sour sauce.
If something needs passata and you don't have any, just used tinned tomatoes and bash them up really well as you're cooking and it will taste the same. However passata can be bought in most supermarkets and is right next to the tinned tomoatoes and tomato puree usually. Sometimes its cheaper too. A tomato sauce (assuming you mean a pasta type sauce rather than ketchup) will be made using tomatoes (fresh, tinned, passata, whatever) and will have herbs, spices, veg etc already added to it. Puree is just a more intense hit, you might add it to a tomato sauce to make it richer, or you might add it to something like a casserole when you want to add a bit of flavour but don't want it swimming in tomatoes. Hope that helps!!!
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