Mutti Passata
Mutti
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Strained tomato purée, already skinless and seedless, for a smooth sauce with a clean, sweet tomato flavor and no texture to crush.
About the Mutti Passata
Mutti Passata is strained tomato puree, already skinless and seedless, for a smooth sauce with a clean, sweet tomato flavor and no texture to crush. It is the choice when you want a uniform, velvety base rather than the rustic chunks of hand-crushed whole tomatoes.
Passata splits opinion for Neapolitan pizza, where many prefer the texture of crushed pelati, but it is fast, consistent, and excellent for styles or eaters that want a smooth sauce. From Mutti it carries the same clean flavor as their other tomatoes.
Specifications
Strengths
- Smooth, seedless, and skinless, no prep needed
- Clean, sweet flavor from a trusted brand
- Consistent, uniform sauce every time
Watch for
- No texture, which purists miss on Neapolitan
- Thinner, can need a brief reduction for some styles
- Less traditional than crushed whole tomatoes
Common questions
Can you use passata for pizza sauce?
Yes. Passata is strained, seedless tomato puree that makes a smooth, even sauce with just salt and oil, no crushing required. It is faster and more uniform than whole tomatoes. Neapolitan purists often prefer the texture of hand-crushed pelati, but passata is a clean, convenient base many home cooks like.
What is the difference between passata and crushed tomatoes?
Passata is fully strained, so it is smooth with no skins or seeds, while crushed tomatoes keep some texture and pulp. Passata gives a velvety sauce; crushed gives a rustic one. For a smooth pizza sauce choose passata, for a chunkier Neapolitan-style sauce choose crushed or whole peeled.
