With a thick, rich consistency and only a bit of salt and basil to season, tomato passata brings a concentrated, fresh tomato flavor as the base of soups, stews, and spreads. The citric acid is ...

At Vic’s her New York City restaurant, chef Hillary Sterling does a special Italian-influenced Passover menu that includes this riff on the requisite brisket, which appears as brisket meatballs.

Passata, Italy’s silky, skinless, and seedless tomato purée, is finally getting the attention it deserves in American kitchens. Whether homemade from peak-season tomatoes or bought from trusted brands ...

Passata, the silky, seedless tomato purée at the heart of countless Italian dishes, is all about quality ingredients and traditional technique. From choosing the right tomatoes to slow-simmering and ...

Giovanni Pilu and Marilyn Annecchini make passata every summer - enough for two and a half families for a whole year. They share their tips and a recipe with Justine Costigan. If you have Italian ...

A lifetime ago, my husband and I took our children to Tuscany. It was a magical trip, save for the evening when I used my rudimentary Italian to order beef. A large bowl of beef intestines was ...

Once a year, the Iuliano family turn their backyard shed in Sydney into a passata-making hub, inviting relatives and friends to help transform summer’s tomato harvest into fresh tomato sauce. It’s an ...

It should not be necessary to obsess about the standard of a basic store-cupboard item such as passata, sieved tomatoes in a bottle or jar all’Italiana – and, mostly, I don’t. Children, however, seem ...