At the end of summer, when tomatoes are at their ripest and most tempting, growers all over Italy will harvest and cook them into passata to keep this quintessential flavour of summer preserved for the coming year. It’s a tradition that makes economic and gastronomic sense with a relatively cheap ingredient. Passata provides the best flavour for use in a range of pasta sauces, casseroles and stews, long after the fresh salad tomatoes have gone
