Crushed Tomatoes
Crushed tomatoes, also known as passata, are a processed tomato product made by crushing or straining whole, peeled tomatoes. The resulting puree has a thick, smooth consistency and a vibrant red color. Crushed tomatoes offer a rich, intense tomato flavor, balancing acidity and sweetness, making them a versatile base for various culinary creations.
History
The origins of crushed tomatoes can be traced back to ancient civilizations that utilized tomatoes as a food source. In the 17th century, Europeans introduced tomatoes to other parts of the world, including the Americas. The practice of preserving tomatoes by crushing and canning them emerged in the 19th century, enabling wider distribution and year-round availability.
Common Uses
- Preparing sauces for pasta, pizza, stews, and soups
- Making curries, casseroles, and chili
- Adding flavor to meatloaf, meatballs, and burgers
- Creating dips, spreads, and marinades
- Simmering with vegetables, beans, and lentils for a flavorful and nutritious base
Storage Tips
Store unopened cans of crushed tomatoes in a cool, dry place for up to 18 months. Once opened, transfer unused portions to an airtight container and refrigerate for 5-7 days. Avoid storing crushed tomatoes in metal containers after opening, as it can react with the metal and alter the flavor.
Nutrition Facts (per 100g)
Common Substitutes
- Tomato puree: Equal parts can be used, but it may be thicker; add a bit of water to thin it out.
- Tomato paste: Use 1/3 cup tomato paste for every 1 cup of crushed tomatoes; add water to achieve desired consistency.
- Diced tomatoes: For a chunkier texture, substitute with equal parts diced tomatoes.
- Fresh tomatoes: Peel and puree fresh tomatoes for a more intense flavor; use 1 pound of tomatoes for every 2 cups of crushed tomatoes.
- Tomato sauce: While thinner, tomato sauce can be used as a substitute; use equal parts and simmer to thicken.