Passata, raw?, organic?

Passata is cooked, finely pureed tomatoes without skin or seeds. They offer an intense tomato flavor without any chunks and are also available in organic quality. Because of the cooking process, they are no longer considered raw .

Use in the kitchen

Passed tomatoes, an important part of the Mediterranean diet, are a typically Italian product and are used in many ways in the kitchen, especially in dishes where tomato pieces are not desired, such as as a base for pasta sauces with garlic and basil - ideal with wholewheat spaghetti, vegan gnocchi (made from potatoes ) or tortellini. They are also ideal for pizza sauces, as they can be quickly refined with dried spices such as oregano, thyme and basil . In stews and soups, passata not only give the dishes color but also a fruity flavor, as for example in the pea and lycopene soup .

They're also a perfect base for homemade sauces, dips, and salsas that pair well with vegetables ( zucchini, eggplant, peppers, carrots, onions ). They add moisture and flavor to lasagna and casseroles, like vegan zucchini lasagna . Chili sin carne includes passata, diced tomatoes, tomato paste, beans ,corn, and red bell peppers .

You can also find organic and unsalted passata in stores, making it a healthy option for your kitchen. However, if you prefer fresh ingredients, you can easily make your own passata at home. Instructions for making it are described in the next section.

Homemade tomato puree

Ingredients: 1 kg ripe tomatoes, 1 teaspoon salt (optional).

Preparation: First, wash the tomatoes thoroughly and make a cross-shaped incision. Then, place them in boiling water for 1-2 minutes until the skin peels off easily. Remove the tomatoes from the water, let them cool, and peel off the skin. Roughly chop the peeled tomatoes. To make passata, press the chopped tomatoes through a fine sieve or food mill to remove any seeds and remaining skin. Then, simmer the sauce in a saucepan for about 10 minutes, stirring occasionally. Finally, pour the finished passata into clean jars or bottles and seal them tightly. This way, you'll always have fresh, homemade passata that's perfect for a variety of dishes. The passata will keep in the refrigerator for up to a week, and for longer storage, freeze it for up to 6 months.

Here you will also find a recipe for homemade tomato paste .

Vegan recipe for tofu bolognese

Ingredients: 650 g strained tomatoes, 200 g tofu (optional smoked tofu), 1 onion, 1 carrot (finely grated), 1 handful of fresh basil (finely chopped), 2 tbsp tomato paste, 1 tsp oregano, ½ tsp paprika powder, 1 tbsp rapeseed oil, 1 clove of garlic, 100 g smoked tofu (optional), salt andpepper to taste.

Preparation: First, dice the onion and garlic into small cubes and roughly mash the tofu with a fork. Heat the rapeseed oil in a pan and briefly fry the onion and garlic until translucent. Add the crushed tofu, tomato paste, paprika, oregano, basil, salt, pepper, and grated carrot. Continue frying for a few minutes, stirring. Then add the passata and let the sauce simmer for about 10 minutes. Season to taste with salt and pepper and serve with the pasta of your choice.

Vegan recipes with strained tomatoes can be found under the heading: " Recipes that use the most of this ingredient ".

Purchasing - Storage

: You can buy passata year-round in glass jars, cans, or Tetra Pak containers at major retailers such as Coop, Migros, Denner, Volg, Spar, Aldi, Lidl, Rewe, Edeka, Hofer, and Billa. You can also find organic passata at health food stores and organic supermarkets ( Denn's Biomarkt and Alnatura ). They are also available in many online shops.

Is there a difference between passata and tomato puree? Passata and tomato puree are the same thing. The term "passata" comes from the Italian ("passata di pomodoro") and translates as "passata." In stores, the product is often sold as passata in a jar and as tomato puree in a carton. There is also a "passata rustica" version, in which the tomatoes are only roughly pureed. Passata usually consists of cooked, pureed tomatoes, often with salt ( sea salt ) or additives such as citric acid. Some passata varieties also contain herbs such as oregano or basil . ²

The availability of passata varies depending on the size of the store, catchment area, etc. You can find our recorded food prices for the DA-CH countries above under the ingredient image – and by clicking, you can see their development at various suppliers.

Storage Tips:

Store the unopened product in a cool, dry place at room temperature. Once opened, refrigerate and consume within 3 to 4 days.

Ingredients - Nutritional Values - Calories

The composition and quantity of ingredients, including secondary plant substances, vary greatly depending on the variety, growing conditions and processing methods, etc.

Passata contains 38 kcal/100g. Of the 9g of carbohydrates per 100g, 4.8g are sugars . The protein content is 1.6g/100g, and the fat content is 0.2g/100g. The salt content is 71mg/100g, about half the salt content of double-concentrated tomato paste (150mg/100g). ¹

With 439 mg of potassium per 100 g, pureed tomatoes cover about 22% of your daily potassium needs. Similar values are found in green spelt, grains (447 mg/100 g), walnuts (441 mg/100 g), and vegan whole-wheat spaghetti (434 mg/100 g). Sun -dried tomatoes contain a very high amount of potassium (3427 mg/100 g). ¹

Vitamin E is present at 2 mg/100g, covering 16% of the daily value. A similar amount is found in avocados, spinach, and fresh goji berries . Triple-concentrated tomato paste contains almost five times that amount, at 9.6 mg/100g. ¹

Pureed tomatoes contain 1.8 mg/100g of iron, which corresponds to 13% of the daily value. This content is comparable to that of red algae, chard, dried shiitake mushrooms, and garlic . ¹

Other valuable nutrients in passata include vitamin C (11 mg/100g), niacin (1.5 mg/100g), and vitamin B₆ (0.13 mg/100g). ¹

You can find the complete list of ingredients in passata, how much it covers your daily needs, and how it compares to other ingredients in our nutrient tables . The article "Nutrients Explained Comprehensively" provides a detailed insight into the topic.

Health Effects

Tomatoes are a good source of potassium, iron, vitamin C ,fiber, and phytochemicals. A diet rich in tomatoes offers a variety of health benefits, including anti-cancer effects and a reduced risk of cardiovascular, neurodegenerative, and gastrointestinal diseases. Skin health, post-exercise recovery, and the immune system also benefit. Cultivation, processing, consumption, and bioavailability are crucial for the effect. The totality of all the components in tomatoes is likely more potent than isolated individual substances. ⁹

Vitamin C is heavily involved in the antioxidant and immunomodulatory effects of tomatoes and protects against cancer and arteriosclerosis, among other things. A vitamin C deficiency is also thought to be associated with an increased risk of preeclampsia (a pregnancy-related illness). Various studies show that vitamins C, D, E, and folic acid increase fertility. Vitamin C is present in high concentrations in seminal plasma, where it can reduce DNA damage . ⁹

The vitamin C content in fresh tomatoes initially increases during ripening and then decreases again. In salad tomatoes grown outdoors, vitamin C concentrations range between 15 and 21 mg/100g fresh weight, while industrial tomato varieties contain an average of 19 mg/100g. The vitamin C values of fully ripe tomatoes are lower than in those harvested while still green and ripening after harvest. The vitamin C content is higher in the pulp at 22.89 mg/100g than in the pericarp at 19.49 mg/100g. ⁹ However, a 2008 study observed a 50% loss of the antioxidant vitamin C in tomato paste compared to fresh tomatoes. The greatest loss occurred during straining due to heat treatment of 2.5 to 3 minutes at 60–80°C. ²⁰

Secondary plant substances

Many of the health benefits of pureed tomatoes can be attributed to the secondary plant substances they contain. Our article on secondary plant substances provides an overview of the classification of these substance groups, their occurrence in foods, and their potential effects on humans.

Passed tomatoes contain, among other things, the following secondary plant substances: ^6,7,9

• Isoprenoids: Triterpenes: Glycoalkaloids Saponins (Tomatin, Esculeoside A, Lycoperoside); Tetraterpenes: Carotenoids (Carotenes: Lycopene, Alpha-Carotene, Beta-Carotene, Phytoene, Phytofluene, Gamma-Carotene, Neurosporene; Xanthophylls: Lutein)
• Polyphenols: Phenolic acids: Hydroxycinnamic acids (chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid); Flavonoids: Flavonols (rutin, quercetin, kaempferol, kaempferol-3-O-rutinoside), anthocyanins, flavanones (naringenin); Stilbenes (resveratrol)

Oxidative stress is considered one of the main causes of chronic disease. A meta-analysis reviewed 25 studies and reported that high lycopene consumption reduced overall mortality by 37%, cardiovascular disease by 14%, and stroke by 23%. In addition, regular consumption of tomatoes reduces the increase in blood lipids and the risk of atherosclerosis (deposition of fatty plaques on artery walls). ^9,19

Lycopene is a fat-soluble carotenoid and potent antioxidant that gives tomatoes their red color. It has anti-carcinogenic effects by modulating gene function and apoptosis, promoting cell communication, and inhibiting blood flow to tumor cells and fat oxidation by free radicals. Numerous studies confirm that lycopene and beta-carotene reduce the risk of certain cancers, such as breast and ovarian cancer in women, and prostate cancer in men. ^3,7

Carotenoids also play an important role in the development of diabetes . Elevated blood levels of β-carotene and lycopene lead to better blood sugar regulation or reduced glucose intolerance in type 2 diabetes. In experimental diabetic rat studies, lycopene at a dose of 10 mg/kg per day for 28 days reduced the streptozotocin-induced increase in blood sugar levels and glycosylated hemoglobin (HbA1c) levels. Some human studies confirm these results, but are not always conclusive. Another study reports that lycopene protects women from hyperglycemia associated with gestational diabetes . Tomatoes contain glycoalkaloid saponins such as esculeoside A, which have been shown to lower blood sugar levels and improve glucose tolerance in animal studies. Further clinical research in humans is needed to confirm these results. ⁹

Recent studies demonstrate that lycopene has beneficial effects on neurodegenerative diseases such as Alzheimer's, Parkinson's, and cerebral ischemia (stroke) by reducing oxidative stress, inhibiting neuroinflammation (inflammation of nerve tissue), and supporting cognitive function. ⁹ Tomato products rich in flavonols and anthocyanins positively influence the microbiota composition in the gut, alleviate inflammatory bowel diseases such as chronic colitis, and even reduce the risk of liver inflammation and inflammatory bowel disease. A diet rich in antioxidants also influences the course of certain skin diseases such as atopic dermatitis (chronic inflammatory skin disease), acne and psoriasis positive. ⁹

Between 30 and 80% of male infertility cases are associated with oxidative stress and reduced antioxidant capacity in semen. Clinical studies show that consuming tomato soup or tomato juice increases lycopene levels in seminal plasma and improves sperm motility . Tomato juice, which also contains other antioxidants such as vitamins C and E, appears to be particularly effective—in contrast to isolated antioxidant capsules, which showed no comparable effect. This suggests a synergistic effect of the natural constituents in tomatoes. ⁹

The human body absorbs a significant portion (23–24%) of ingested lycopene in the liver, adipose tissue, testes, adrenal glands, and prostate. Half-lives vary depending on the source and range from 2 to 33 days. ^5,9 Lycopene is abundant in tomatoes and tomato products, including homemade, 2x, or 3x tomato paste . You can find more information about these ingredients under these ingredients.

In addition to tomatoes, lycopene is also found in other red and orange fruits and vegetables such as apricots, watermelons, peaches, pink grapefruits, papayas, and red carrots . ⁵

How does the lycopene content of tomatoes change when heated? Cooked tomatoes and tomato products improve lycopene bioavailability compared to fresh tomatoes and lower LDL cholesterol by up to 15%. ^9,17 Heating causes tomatoes to lose water, which increases the lycopene content. Laboratory results show that the lycopene content in passata is 14.7 mg/100g, while fresh, raw tomatoes contain only 5 to 10 mg/100g. ²

One study investigated the effects of a tomato-rich diet on the bioavailability and antioxidant properties of lycopene. After a two-week lycopene-free period, subjects consumed 30 mg of lycopene daily for four weeks from various tomato products such as tomato juice, tomato sauce, tomato paste , ketchup, spaghetti sauce, and ready-to-serve tomato soup. At the end of the study, serum lycopene levels increased significantly, as did the total antioxidant potential. At the same time, lipid and protein oxidation were significantly reduced. ⁴

Dangers - Intolerances - Side Effects

Human and animal research confirms the safety of lycopene at various doses, with no genetic, hepatic, or reproductive risks. There is no official upper limit; lycopene is considered well-tolerated. The only known side effect of excessive intake is lycopenemia, e.g., after consuming 2 liters of tomato juice. This condition causes yellowish pigmentation of the skin, particularly on the hands and feet. Lycopenemia also leads to fat storage in the liver due to high accumulation and alters liver function. Recommended daily amounts are between 0.5 and 10 mg, but can rise to as high as 20 mg with high tomato consumption. Even 3 g per kg of body weight is considered safe. ⁸ The European Food Safety Authority ( EFSA ) recommends a reasonable total daily intake of 0.5 mg/kg of body weight for lycopene (from all food sources). Consumer protection organizations therefore advise against taking isolated lycopene in the form of food supplements over long periods of time. ²¹

Regarding packaging, consumer protection organizations recommend preferring products in glass or composite cardboard, as bisphenol A is often detectable in cans. This chemical can affect the endocrine system and is considered a reproductive toxicant, which can, among other things, increase the risk of breast cancer. ²

Ecological Footprint - Animal Welfare

The primary way to assess the climate-friendliness of a food product is its _carbon footprint. This depends on various factors, such as cultivation method (conventional/organic), seasonality, country of origin, processing, transport, and, if applicable, packaging.

The _carbon footprint of passata is 2.42 kg _CO2 eq/kg (as of 2025). ¹⁰ This is larger than that of fresh tomatoes (0.48 kg _CO2 eq/kg). Dried tomatoes have an ecological footprint of 2.72 kg _CO2 eq/kg. ¹¹

The water footprint for producing 1 kg of passata is 380 liters, ¹² which is about half the water consumption for producing triple concentrated tomato paste (855 liters). Sweet potatoes have a similar water consumption of 383 l/kg to passata. ¹³

For detailed explanations of various sustainability indicators (such as ecological footprint, _CO2 footprint, water footprint), please see our article: What does the ecological footprint mean?

Animal Welfare - Species Conservation

Global food production has more than doubled in the last 60 years. This was made possible by land-use changes (e.g., conversion of forests to agricultural land), the use of synthetic fertilizers, pesticides, breeding, and further technological advances of the 'Green Revolution'. Unfortunately, these innovations have had massively negative effects on the environment and caused the loss of habitats for flora and fauna – biodiversity has declined sharply. A key challenge for future agriculture is to produce enough food without severely impacting the environment. ¹⁶

Worldwide Occurrence - Cultivation

Italy is the third-largest producer of processed tomatoes worldwide (after the USA and China), accounting for approximately 14.8% of global production and 56.5% of European production. In 2022, sales amounted to nearly $5.4 billion. The cultivated area is approximately 65,180 hectares, mainly in the central and southern provinces of Foggia, Caserta, and Potenza, as well as in the northern provinces of Piacenza, Ferrara, and Parma. ¹⁵

Processed tomato production in Italy reached 5.5 million tons in 2022. Processing takes place primarily between July and December. Industrial Italian tomato processors produce passata, sauces, and pastes and are completely separate from the fresh market industry. Fresh market varieties are juicier and harvested before ripeness, while processed varieties contain a higher solids content, ripen on the vine, and generally have thicker skin. ¹⁵

Industrial production

This process describes the transformation of fresh tomatoes into passata, a basic product in Italian cuisine: ¹⁴

1. Preparation: Select fresh, ripe tomatoes; chop and heat to over 90°C. A centrifugal process separates the juice from the skin, seeds, and cellulose.
2. Concentration: Concentration of the juice in stainless steel tanks under vacuum by evaporation. Temperatures of 65°C help preserve the flavors before pasteurization.
3. Bottling : Heat the passata to approximately 92°C to make it microbiologically stable. Bottle the hot passata, hold at this temperature (92°C) for a few seconds, and then cool in water.

Further information:

In Central Europe, the tomato ( Solanum lycopersicum ) is mostly grown as an annual plant, although it is also perennial. It belongs to the nightshade family (Solanaceae). Originally native to Mexico, tomatoes spread worldwide with the Spanish colonization of the Americas and are used both raw and processed, for example, in the form of tomato puree, in many dishes and sauces. ^18,19

Alternative names

: Passata, also called 'Passata di Pomodoro' in Italian. In Austria, tomatoes are colloquially called Paradeiser, which is why passata is also known there as 'passierte Paradeiser'. ²

The English name for this is "strained tomatoes", "tomato passata" or "tomato purée".

Other Applications

Tomato seed oil and essential oils from tomatoes are used in the health and beauty industry. ¹⁸