The recipe lists tomato paste, in Australia, we have paste which is a concentrated tomato paste or passata which is tomato purée. Which is used?

David
  • Posted by: David
  • June 15, 2019
  • 9648 views
  • 11 Comments
L’Artusi’s Famous Mushroom Ragu With Fresh Garganelli
Recipe question for: L’Artusi’s Famous Mushroom Ragu With Fresh Garganelli

11 Comments

Lori T.
Lori T. June 15, 2019
My daughter is currently living in Australia, and she said she was able to find tomato paste at Woolworth's, a brand I believe is called Leggos. They have it in sachets, tubs, and a jar. She said it's not quite as thick as ours in the States, but it worked out just fine in sauces and such. If you can't find that, passata will work- it just needs to reduce down in the cooking. You probably won't need much pasta water at the end to thin down your ragu.
 
David
David June 16, 2019
Ok, thanks
 
Smaug
Smaug June 15, 2019
They mean a concentrated product, but it's not clear if American style- which comes in a can- or Italian style (also now common in the US), which is much more concentrated and usually comes in a squeeze tube. By the quantity, I'd guess the former.
 
David
David June 16, 2019
Ok, thanks
 
Gammy
Gammy June 15, 2019
Though not familiar with passata (tomato puree) from Australia, in the US tomato paste is very thick and tomato-y, a spoon would stand up in it. My vote would be to use the tomato paste. You might be able to use the passata if that is all you have on hand and adjust for the additional liquid or let the mixture cook a bit longer to thicken.
 
David
David June 16, 2019
Ok, thanks
 
Smaug
Smaug June 18, 2019
Looked it up on Wikipedia, which directed me to tomato puree. According to them, passata is made by sieving raw tomatoes, as opposed to the cooked/sieved product common in the US. It is packaged aseptically, and is common in Europe.
 
Lori T.
Lori T. June 18, 2019
Passata is a sieved product, more coarse than the US typical tomato sauce. However, the process of aseptic packaging uses temperatures just shy of 200F, which would make it a cooked product rather than a raw one. Otherwise it would not be safe or shelf stable.
 
Smaug
Smaug June 18, 2019
A matter of semantics, I suppose- seems more akin to a pasteurization process than actual cooking, but where to draw the line?
 
Lori T.
Lori T. June 18, 2019
Pasteurization temperatures begin at 161F, which kills enzymes and the majority of the bacteria. That's why milk must be refrigerated to extend life. UHT pasteurization reaches temps of 280 - far beyond boiling point, though for only a few seconds. Once cooled it is packed aseptically in sterilized containers. There are no laws to define what constitutes "raw"- however there are rules regarding when a food is considered cooked. It varies depending on what you are discussing- nuts vs a pork sausage, for instance. I suppose it is semantics unless you are a dedicated raw foodist though. I think something qualifies as cooked once you have exceeded the temperature for pasteurization. but that's just me.
 
Smaug
Smaug June 18, 2019
It is, at any rate, a good deal less cooked than your average tomato paste.
 
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