Has anyone used Cento's Passata in the 24 oz jars?

K

karennoca

Well-known member
I used it yesterday in making stuffed cabbage rolls. It has a silky smoothness that is very noticeable. Very nice. I happened to see it on Amazon one day, and since I had never even heard of it, I had to try some. I got a pack of six jars. I layered passata and Clausen's sauerkraut on the rolls, and topped off with more sauerkraut on top. Excellent dish. I used a bit of sauerkraut juice in the meat and rice mixture too.

Clausen's is a jarred and refrigerated product which we like very much for this dish and with pork chops

 
I recently bought a jar, but different brand. The only ingredient is tomatoes. A little research

made me wonder if that is what some Italian recipes mean when they call for tomato sauce. I don't particularly like the overly salty, sometimes herby taste of the small cans of what is labeled tomato sauce. I have some of Nick Stellino's cookbooks and so many of his recipes call for a small amount of tomato sauce used with chicken stock, etc. I'm thinking the passata might be a good stand in for it when I don't want to take the time to make it.

Please keep posting about your new finds, I also bought a can of cherry tomatoes after you posted about them, the ones I bought are red. Now must find a recipe in which to use them as well as the Passata.

 
There's an additional quality to passata--it is uncooked.

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 also be cooked, but most agree that it is uncooked.

 
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