Passata, pelati and secchi: everything about preserved tomatoes

Pelati, passati, secchi: it may sound like Eros Ramazzotti’s latest hit, but they are preserved tomatoes. Each one is different, but what is what and how do you use them?

Preserved tomatoes come in different types and sizes. From tomato sauce to sun-dried tomatoes, which you can then use again for a flavorful pasta sauce or pesto.

Pomodori pelati

These are whole peeled preserved tomatoes. Pelati are good to use when you want a somewhat thicker, not necessarily smooth tomato sauce or tomato soup. Did you know you can also get cherry tomatoes as peeled tomatoes? According to Barbara Mantovi of Mutti, an Italian tomato company, they are best eaten with shellfish or on focaccia. These tomatoes are slightly sweeter in flavor.

Concentrato di pomodori

A very beautiful name, but this is simply tomato paste. Ideal for giving your (pasta) sauces a fuller tomato flavor. Be careful not to use too much, as it will overpower the dish, but sometimes that small amount can give your dish just the kick it needs.

Passata di pomodori

This is tomato sauce made from fresh tomatoes that are cooked and then strained to remove the pulp and seeds. The tomato sauce is therefore silky smooth. “Actually, passata is simply the perfect base for soups and pasta and pizza sauces. Of course, it is also delicious to make entirely from scratch, but passata is handy when you have just a little less time,” says Barbara.

Pomodori secchi

I used to think sun-dried or semi-dried tomatoes always looked a bit strange, with that shriveled skin. It was only when I learned how to use dried tomatoes that I came to appreciate them. In salads, soups and pasta, but also in pesto, they are delicious.

Also read:

• The trick for killer tomato sauce
• 3 ways to pimp your ready-made pasta sauce
• Why you should roast your vegetables slowly