Passata is a form of tomato puree that has been passed ("passata" in Italian) through as sieve to remove the seeds and skins. It is therefore very fine, and suitable for a number of uses where a finer puree is required.
Use in place of tomato puree for a smoother recipe for bologneses, pasta dishes and on pizza toppings.
Use to make a tomato soup. Simply add herbs, water and a dash of balsamic vinegar before cooking for 5-10 minutes.
Water down and use as tomato juice. This can be added to cocktails such as the Bloody Mary (tomato juice, vodka and tabasco sauce).
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