Tomato Passata Sauce

Tomato Sugo Passata, strained organic tomato sauce without seeds

Cipriani Tomato Sugo Passata is a strained organic tomato sauce made from pure pulp, completely seedless. Slightly thicker than the other Cipriani sugos, this 425-gram jar serves as a rich base for pasta, casseroles, and braised dishes.

Tomato Sugo Passata by Cipriani is a strained organic pasta sauce made from pure tomato pulp, without seeds or skins. The 425-gram jar is thicker than the Pomod'oro or the Sansovina and is particularly suitable for dishes that require a robust tomato base.

Strained, seedless, with pure pulp

Unlike the chunkier Cipriani sugos, this passata is completely strained: pure pulp from sun-ripened, hand-picked tomatoes from the fields of the Po Valley, with no seeds and no skins.

This consistency makes the passata thicker than the house's other sugos – a rich, concentrated base suitable for dishes where texture plays a role.

The 690-gram jar is the largest sauce in the Cipriani range and is sufficient for several portions or for stocking up.

Once opened, the jar can be stored in the refrigerator for a few days, which is convenient for those who do not wish to use an entire sauce at once.

Without seeds, the flavor remains well-rounded, lacking the slight bitterness that tomato seeds can sometimes introduce.

For pasta, casseroles, and braised dishes

As a base for a classic ragù, the passata is particularly well-suited, as its thick consistency does not become too watery even after long braising with meat.

The passata is also well-suited for a casserole with the square Tagliardi egg pasta, as it distributes evenly between the small pasta sheets instead of running off.

For those wishing to refine the passata, stir in a spoonful of basil pesto or dilute it with the milder Sansovina pasta sauce for a more balanced note.

The passata also works well as a base for homemade pizza sauce, as the thick consistency does not soak into the dough before it is baked.

The passata is also suitable for a quick minestrone: diluted with a little vegetable broth and supplemented with seasonal vegetables, it becomes a hearty soup in a short time.

From the same kitchen as the other sugos

Like the Pomod'oro and the Sansovina, the Tomato Sugo Passata has its origins at Harry's Bar in Venice, where Giuseppe Cipriani opened his bar in 1931.

His son Arrigo Cipriani continued the recipes, and the passata is still produced today in the same small family business as the pasta and the house's other gourmet products.

"Fewer ingredients, better quality" – this principle of Arrigo Cipriani also applies to the passata: pure tomato pulp, no other additives, just a flavor that speaks for itself.

Those who wish to compare the three Cipriani tomato sauces can find Pomod'oro, Sansovina, and Passata together in our Cipriani Gourmet selection.

Simmer slowly instead of boiling briefly

Let the passata simmer slowly over low heat instead of bringing it to a quick boil – this allows the flavor to concentrate further without the sauce burning.

In this way, pure pulp becomes a sauce that can stand up to even demanding braised dishes.

Organic inspection body IT-BIO-009 Agricultura Italia