The brilliant tomato sauce refreshing Italians always knew

There is a better tomato sauce – and hidden in a simple sight.

The plain tomato puree in Italy has slowly but steadily entering the American grocery stores in recent years, no longer an exclusive domain of Italian Delis and special importers. This change is largely due to the increased spread of larger brands, such as Mutti and Cento.

Nevertheless, unfortunately, it is let on the lower shelf of the canned vegetable corridor, hidden under the pots of pre -dough sauce – underperformed and misunderstood. But Passada deserves the most important billing, and it's time to make the most of it.

What is Passata?

Occasionally, Tomato Puree or tomato sauce, Passata is traditionally prepared at the end of summer with peak tomatoes to preserve them. It is a smooth, tense puree, free of skin and seeds and is usually sold in high bottles.

Mature, high -quality tomatoes, and is not used, apart from a little salt and occasionally some basil leaves. Its natural sweets and acidity are well balanced, so you don't need many doctors. Past It is a wonderful thing if you have time and mature tomatoes, but you have excellent stores available in the United States, it is not essential to start from scratch.

What is Passatata not

Unlike a tomato puree purchased in the American -style shop, which is cooked until they have a thicker, more concentrated consistency, and steamed Tomato flavors, Passada is lighter, lighter and more reminiscent of fresh tomatoes.

It also differs from the Jarred sauces. While glassy options are often filled with garlic, herbs, sugar and emulsifiers or stabilizers, the passada is an empty canvas – ready to absorb the flavors it throws. But this is also lively enough to simply make it, just a few chambers.

And while I think the Passada outshines canal in Maust Foord, both are just as comfortable to have a quick dinner on the table. However, only one not approved.

Before it has become widely available, Serious Eats often recommend the whole tomato puree canning for smooth sauces. It still works – but Passata skips the blender, the filter, and most importantly, cleaning.

How do I use it

Passata is my everyday work. I always keep two bottles at hand. At night, when I don't want to think too hard, I heat the olive oil with a pile of sliced ​​garlic, pour the passage, season chili flakes and let it steam for a long time to make the flavors come together – it takes less than 20 minutes. I throw it with any dough, finish a generous Ricotta axis or a grated parmesan heap, sift more olive oil, crack a black pepper on top, and scatter the torn basil when at hand.

This is also the base for classics such as pasta spicy 'nduja-tomato sauce and Pasta with zazon (Rigoni sausage, guaniale and egg yolk). Basically, when smooth sauce is desirable, Passata is great.

The peak paradise all year round

As I noted above, Passata is far from the new one – this is the most important in Italian cuisine. But as it became more and more accessible in the United States, I quickly became one of the essential chambers. The Cento and Mutti are solid, widely available selections, but there are many other great options out there – just check the label to make sure that it is nothing more than tomatoes, salt and basil. This is the only tomato product that carries from the past to spring and early summer and lasts until August until the tomato finally arrives.

So, if you see a tall bottle of passage on the next food run, grab it. Then grab two more.