Passata explored and explained.
In the normal course of events of a daily schedule, we usually try to watch the Rachael Ray Show, just another in our long list of cooking shows we watch. Inquiring minds need to know. So today, she was making a tomato sauce and she used passata. We had no idea what this was, except it looked like tomato. It is. Uncooked, processed and strained to remove seeds and skins. Simply stated – passata is not cooked and it is made from fresh, de-stemmed and cored tomatoes. I did find this link on the web, What is Tomato Passata? on The Kitchn website.
It seems as if passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy but is used throughout Europe. Some passatas are chunkier and some are smoother, depending on the brand. Some people claim that passata can…
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