Passata

Passata is a smooth, strained purée of raw, ripe tomatoes. It is made by sieving the pulp of tomatoes to remove the seeds and skins, resulting in a thick, liquid sauce. Originating in Italy, it is a staple ingredient in many cuisines, particularly for tomato-based sauces.

Passata is primarily used as a base for sauces, soups, and stews, providing a rich tomato flavour and smooth texture. Manufacturers use it to impart a fresh, cooked tomato taste without the texture of chopped or whole tomatoes. It is commonly found in pasta sauces, pizzas, and other Italian-inspired dishes.

Passata is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of vitamins and antioxidants, such as lycopene, found in tomatoes. The Scientific Advisory Committee on Nutrition (SACN) provides dietary guidance on fruit and vegetable intake, which includes tomatoes. Typical consumption as part of a balanced diet is not associated with adverse health effects.