To any regular person, terms like ketchup seem very familiar, yet the variety of tomato dishes is much more than that.
One of the questions people ask the most relating to these dishes is what are sieved tomatoes?
In today’s article, we will answer that and give you some helpful information about sieved tomato sauce altogether.
What Are Sieved Tomatoes?
This sauce originates in Italy, famous for many incredible tomato dishes and sauces. In Italy, people sometimes also call it passato or passata di pomodoro.
The word passata means passed, and Pomodoro is tomato. So, it’s basically passed, or strained tomatoes.
How Is It Made?
To put it simply, sieved tomatoes are strained tomatoes that makers pass through a sieve. It is, as such, a perfect substitute for strained tomatoes.
In essence, they are no different from tomato passata and are a passata substitute.
The act of passing it through a sieved makes them have a smooth, puréed texture. That’s why sometimes people confuse it with tomato purée, although there is a slight difference.
The texture is also what separates passata vs. crushed tomatoes, though.
Although sieved tomatoes are a great tomato passata substitute or strained tomatoes substitute, whether the name you prefer, people still don’t use it as widely as crushed tomato; hence it’s confusion in the name.
One of the first things you should notice about passata cooking sauce is that it is usually uncooked and fresh.
The sieve which allows tomatoes to pass through typically has tiny holes so that it creates a very smooth, chunk-free texture for use in delicate dishes.
When selling it, they often use a jar, in the case of jar passata. Occasionally, it also comes in cartons or cans.
The ingredient frequently comes uncooked, so cooks must use it a few days after buying to prevent spoiling.
Though the texture is relatively uniform for all types of passata, some brands will make it thicker; some others can make it much thinner.
Depending on your usage and preference, you should get the right one for your dishes.
Another thing to remember is that the sauce (Cirio passata or passata Kroger alike) usually contains no or very little spice and other ingredients other than whole tomatoes.
If there is, they usually only lightly salt it. That makes it one of the purest ingredients to use.
Nevertheless, the dish is a great sauce source and is present in many recipes we know or love worldwide, even in Asian cuisine.
How Are Sieved Tomatoes Different From Other Tomato Products?
As we have said earlier, sieved tomatoes have a smoother texture than crushed tomatoes, though they all can be a tomato juice substitute. But there’s more to just that.
Tomato Sauce And Paste
First, tomato sauce and paste, as we see in supermarkets like ketchup products, are cooked. What’s more, these products often contain so many more ingredients than Pomodoro.
For example, some sauces contain carrots, onions, or garlic to enhance the flavor.
In the US, tomato sauce is essentially canned purée with additional flavorings. In Australia, it is, however, ketchup.
A paste, however, is much thicker and more concentrated than passata. Both ketchup and paste can’t make an excellent passata sauce substitute.
If you don’t have passata at hand but need it for your dish, your best bet is tomato purée or sieved canned Pomodoro.
Purée, on the other hand, has the same texture but is usually cooked. As such, it can only substitute for sieved in dishes that require boiling or simmering, not raw dishes or salad, for example.
Another thing that makes sieved stand out is that its primary ingredient must go through skinning and deacidification processes to ensure a fresh, organic, chunk-free, sweet, creamy flavor.
Though purée is not always a substitute for passata, the reverse is true; you can always cook it to turn it into a perfect purée.
Diced And Crushed Tomatoes
Finally, diced and crushed tomatoes are chunkier and less consistent than sieved. If you want to use them as substitutes, you have to run through a metal sieve first.
Otherwise, they can serve in dishes where chunkiness is a bonus point, like some pasta.
Thanks to its thick, creamy, and unique texture, passata serves a wide range of dishes, from meatballs to stew dishes.
How To Use Sieved Tomatoes
If you’d like to, you can easily make sieve tomatoes or make passata at home without buying them from stores. It is a fast and straightforward process.
Usually, it involves red, ripe Pomodoro that come without seeds and skin. You can store it in a glass jar or can without adding preservatives or any other ingredients besides a bit of salt.
The sauce is the bread and butter of many featured spices in Western cuisine, such as Bolognese pasta, meatballs, some spaghetti, or fresh pizza.
The freshness and sweetness of the sauce will help bring your dishes to another level.
Ingredients For 10 Servings:
- About 4.4 lbs of ripe red tomatoes (cluster or San Marzano)
- Or you can use canned products if you don’t have fresh ones.
- First, you need to wash fresh Pomodoro by running them through tap water. Discard any black or rotten part.
- Boil the ingredients for two minutes to soften them and make it easier to peel the skin.
- Then, chop the tomatoes in halves and remove the skin and the seeds and inner, juicy part that contains a lot of liquid.
- Use a strainer machine to strain them to the desired consistency, then store them in bottles or jars. If you don’t have such devices, use a regular blender, then run them through a sieve.
That’s all; you can store the sauce in fridges to keep them fresh longer.
The versatility of passata is insane, and it can go with any dish that calls for a tomato sauce.
Traditionally, Italians use it in soups, stews, pasta, or pizza. The freshness and organicness have no competitors.
Some mix it with salad or pasta, or pour it directly on pizza and eat with other ingredients.
The mild and delicate flavor helps it get along with many dishes. Furthermore, you don’t need to purée the sauce every time you use it if the plate is raw and requires freshness, which is a bonus point compared to purée.
To store it, make sure you use glass containers, seal them tight, and put them in the fridge.
You can store them in the fridge and use as a pizza sauce. Remember to use the leftover fast before it gets spoiled if you make it.
We hope that our article answers your questions regarding what are sieved tomatoes and what is passata tomato sauce.
In conclusion, it is a great, versatile sauce that can serve well with anything requiring decent Pomodoro sauce.
It is also super easy and cheap to make, hence a great product of Italian cuisine.