Tomato Passata, a rich and flavorful Tomato sauce, has a fascinating history that traces back to ancient times. From its humble beginnings in Southern Italy to becoming a beloved culinary staple worldwide, this versatile sauce has stood the test of time. In this article, we’ll take you on a journey through the history of Tomato Passata and share a mouthwatering recipe to delight your taste buds. History of Tomato Passata The origins of tomato passata can be traced back to pre-Columbian America, where tomatoes were first cultivated by the Aztecs. Although tomatoes were brought to Europe by explorers in the 16th century, it wasn’t until the 18th century that they gained widespread popularity in Southern Italy. Italian grandmothers in the Campania region are credited with the traditional preparation of tomato passata. The technique involves blanching ripe, juicy tomatoes, removing the skins and seeds, and then cooking the pulp to create a smooth and thick sauce. This process allowed them to preserve the abundance of tomatoes during the harvest season, ensuring a year-round supply of this precious sauce. The 19th century marked the advent of canning technology, making tomato passata more accessible to people beyond the Mediterranean region. As Italian immigrants […]

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