Passata Substitute With Tomato Paste: The Right Ratio

To make a passata substitute with tomato paste, whisk one part tomato paste with two parts water until smooth. This quick mixture works especially well in cooked sauces, soups, and stews, though it will taste a little more concentrated and less fresh than passata.

Ingredients

1/3 cup (about 90 g) tomato paste
2/3 cup (158 ml) cool water

Instructions

Measure the tomato paste into a medium bowl. If it has been refrigerated, let it sit for a few minutes so it is easier to stir. Scrape the measuring cup or spoon well; paste clinging to the utensil can make the finished mixture thinner than intended.
Add about 2 tablespoons of the measured water and whisk or stir firmly until the paste loosens into a thick, even slurry. Starting with a small amount of water helps break up dense lumps rather than letting them float in a bowl of thin liquid.
Pour in the remaining water gradually, whisking as you go, until the mixture is smooth and pourable. Check the bottom and sides of the bowl for streaks of undiluted paste. The finished quantity is about 1 cup, enough to stand in for roughly 1 cup of passata in a cooked recipe.
Use the mixture in place of passata, adding it at the point in the recipe when the passata would be added. If the dish is already quite liquid, begin with a little less and add more as needed. Taste the finished dish before adding salt, since the paste may already contain salt.

Tips

Use the 1:2 ratio as a starting point. Tomato pastes vary in thickness, salt, and intensity, so this is a practical kitchen ratio rather than an exact match for every jar of passata. For a sauce that should remain thick, start with 1 part paste to 1 1/2 parts water. For a thinner soup or braise, add water a tablespoon at a time until it reaches the consistency you need.
Choose plain tomato paste when possible. Some tubes and cans contain only tomatoes, while others include salt or seasonings. Either can work, but seasoned paste can change the flavor of a delicately seasoned dish. Read the ingredient label and wait until the end of cooking to adjust salt, pepper, sugar, or herbs.
Whisk before adding it to a delicate mixture. A smooth mixture blends more easily into a sauce or soup. If a few stubborn lumps remain, press them against the side of the bowl with a spoon or briefly blend the mixture. Avoid adding a thick lump of paste directly to a pot of thin liquid, where it may be difficult to disperse evenly.
Do not expect it to taste exactly like passata. Passata is generally a smooth tomato puree, while tomato paste is concentrated and has a deeper, more cooked flavor. Diluting it restores a useful consistency, but it cannot fully recreate passata’s lighter tomato character. A pinch of sugar may soften sharpness in a particular dish, but it is not necessary in the basic mixture.

Serving Suggestions

This substitute is most useful in recipes where the tomato mixture will be cooked with other ingredients. Stir it into pasta sauce, tomato soup, vegetable curry, chili, a bean stew, or a braising liquid wherever the recipe calls for passata. It also works in a baked casserole or as part of the tomato base for a slow-cooked dish. Because it is already smooth, it can be added without straining.

Use approximately the same volume of the prepared mixture as the passata listed in the recipe, then judge the consistency after it has been stirred in. For example, replace 1 cup (237 ml) passata with about 1 cup of this substitute. If a recipe calls for a 14-ounce (400 g) carton, make roughly 1 2/3 cups by combining about 1/2 cup (135 g) tomato paste with 1 cup (237 ml) water, then add a little more water if needed. The amount is approximate because paste thickness and carton contents vary.

When cooking pasta sauce, let the substitute simmer with the other ingredients long enough for its flavor to meld. If the sauce becomes too thick, loosen it with water or pasta cooking water. In a soup or stew, add less broth at first if the recipe is already close to its desired consistency. Taste near the end and adjust seasoning to suit the complete dish rather than seasoning the tomato mixture heavily on its own.

Variations

For a thicker sauce: Mix 1/3 cup (about 90 g) paste with 1/2 cup (118 ml) water. This gives a fuller-bodied substitute for a recipe where the tomato base should cling to pasta or reduce quickly. Add the mixture gradually if you are unsure; extra water is easy to add, while removing it may require more simmering.

For a lighter, looser mixture: Use 1/3 cup (about 90 g) paste with 3/4 cup (177 ml) water. This can suit a broth-based soup or a recipe that will reduce for a long time. The result is slightly less tomato-rich than the basic ratio, so taste the finished dish before deciding whether it needs more tomato paste.

For extra flavor in a cooked sauce: Warm a little olive oil in the saucepan and cook the diluted mixture with the recipe’s onion, garlic, or spices. This is an optional way to integrate the tomato flavor, not a required step for making the substitute. Avoid adding raw garlic or dried herbs to the mixture if you plan to store it; add those ingredients while cooking the final dish instead.

For a completely smooth result: Blend the mixture briefly with an immersion blender or small blender. This is rarely necessary when the paste has been whisked thoroughly, but it can help if the paste is unusually dense or the dish will be served with a very smooth texture. Do not add extra ingredients simply to make the substitute resemble a seasoned pasta sauce; the recipe you are preparing should determine its final flavor.

Storage and Reheating

For the best texture and flavor, mix only the amount you need. If you have leftover substitute, transfer it to a clean, covered container and refrigerate it within 2 hours of mixing. Use it within 3 to 4 days, and stir it before using because a little separation can occur. Follow the storage directions on the tomato paste package as well; if the opened paste itself has a shorter recommended storage period, follow that guidance.

You can freeze leftover mixture in a freezer-safe container for about 2 to 3 months for best quality. Leave a little room at the top for expansion, or freeze small portions in an ice-cube tray and move the frozen cubes to a sealed freezer bag. Thaw it in the refrigerator, then stir until smooth. Freezing may slightly change the texture, but that is usually unnoticeable when the mixture is cooked into a sauce or soup.

The basic substitute does not need reheating before it goes into a recipe. Heat it as part of the dish and follow that recipe’s cooking directions. If you have already made it into a cooked sauce or another prepared dish, refrigerate the leftovers within 2 hours and use them within 3 to 4 days. Reheat leftovers until steaming hot throughout; when checking with a food thermometer, USDA FSIS guidance is to reheat leftovers to 165°F (74°C).

Frequently Asked Questions

What is the ratio of tomato paste to water for passata?

Start with 1 part tomato paste to 2 parts water by volume. For a small batch, mix 1/3 cup (about 90 g) paste with 2/3 cup (158 ml) water to make about 1 cup. Adjust the water slightly for the thickness of your recipe and the consistency of the paste.

Can I use tomato paste straight from the can instead of passata?

You can, but it is much thicker and more concentrated than passata. Using it undiluted may make a recipe too dense and give it a stronger tomato flavor. Dilute it first for a closer consistency, or use a smaller amount of paste and add liquid gradually if the recipe already contains plenty of broth, water, or other liquid.

Will this substitute work in uncooked recipes?

It is best in cooked dishes, where the concentrated flavor can blend with the other ingredients. In an uncooked dressing or dip, the paste may taste denser and more cooked than passata. If you need a raw tomato puree, blended canned tomatoes or finely blended ripe tomatoes are usually closer in freshness and texture.

Can I use canned crushed or diced tomatoes instead?

Yes. Blend canned tomatoes until smooth for a passata-like substitute, then strain them if you want to remove seeds or pieces. Canned tomatoes are usually thinner and less concentrated than tomato paste, so they may need longer cooking to reduce. Their flavor and salt level also vary, so taste before seasoning.

Should I add salt, sugar, or herbs to the mixture?

Not for the basic version. Passata is often sold plain, and adding salt, sugar, or herbs to the substitute can make it harder to control the seasoning of the finished recipe. Check the paste label and season the dish after the tomato mixture has cooked with the other ingredients. A small pinch of sugar is optional only if the finished sauce tastes especially sharp.

How much substitute do I need for a 14-ounce carton of passata?

A 14-ounce (400 g) carton is approximately 1 2/3 cups by volume, though brands differ. To make a similar amount, start with about 1/2 cup (135 g) tomato paste and 1 cup (237 ml) water. Whisk until smooth, then adjust with a little water if it is thicker than the recipe needs.

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