On Sunday, September 21, 2014 10:23:56 PM UTC+1, Brooklyn1 wrote:
> On Sun, 21 Sep 2014 14:01:18 -0700 (PDT), Cherry >
>
> wrote:
>
>
>
> >On Sunday, September 21, 2014 9:48:52 PM UTC+1, Brooklyn1 wrote:
>
> >> On Sun, 21 Sep 2014 11:11:12 -0700 (PDT), Cherry >
>
> >> wrote:
>
> >On Sunday, September 21, 2014 5:00:16 PM UTC+1, sf wrote:
>
> >On Sun, 21 Sep 2014 01:17:43 -0700 (PDT), Cherry >
>
> >wrote:
>
> >
>
> >
>
> >Here passata is a pouring liquid which is why it is sold in bottles and cartons, but never in tins. Here in Europe it it just straight sieved tomatoes, no seeds, no extraneous bits, no skin and certainly not concentrated down into a paste.
>
> >-
>
> >
>
> >That's exactly what mine appears to be.
>
> >-
>
> >
>
> >As with all food products tomato products are somewhat different depending on location... however passatsa and puree are esentially identical... packaging doesn't enter into the equation.
>
> >
>
> >http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e
>
> >
>
> >In the US every brand is slightly different, so long as the product adheres to USDA guidlines it fits the definition so is permitted... with tomato products the ratio of water to solids is a major determinator.
>
> >-
>
> >
>
> >You are an idiot. Don't you read your own links? This is from your link:
>
> >
>
> >Tomato pur�e is sometimes referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe. In the United Kingdom, 'tomato pur�e' usually refers to what in America is known as concentrated tomato paste, whilst passata refers to sieved uncooked tomatoes.
>
> >
>
> >Cherry
>
>
>
> You're the one who needs a class it reading remediation... the web
>
> site clearly says that passata and puree are the same product.
-

In the first part article you linked to it says this in which it refers to the US:

"Tomato purée or passata is a thick liquid made by cooking and straining tomatoes.[1] The difference between tomato paste, tomato purée, and tomato sauce is consistency, and the thicker the consistency, the deeper the flavor.[2][3]
The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce, and does not have the thickness of paste.[4]"

But then further down it says this in which it refers to Europe:

"Tomato pur�e is sometimes referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe. In the United Kingdom, 'tomato pur�e' usually refers to what in America is known as concentrated tomato paste, whilst passata refers to sieved uncooked tomatoes."

What SF bought is the same as we have in Europe and which I have been buying for years and is relatively cheap compared with what SF paid.

Now are you getting it?

Cherry

"Cherry" > wrote in message
...
On Sunday, September 21, 2014 10:23:56 PM UTC+1, Brooklyn1 wrote:
> On Sun, 21 Sep 2014 14:01:18 -0700 (PDT), Cherry >
>
> wrote:
>
>
>
> >On Sunday, September 21, 2014 9:48:52 PM UTC+1, Brooklyn1 wrote:
>
> >> On Sun, 21 Sep 2014 11:11:12 -0700 (PDT), Cherry >
>
> >> wrote:
>
> >On Sunday, September 21, 2014 5:00:16 PM UTC+1, sf wrote:
>
> >On Sun, 21 Sep 2014 01:17:43 -0700 (PDT), Cherry >
>
> >wrote:
>
> >
>
> >
>
> >Here passata is a pouring liquid which is why it is sold in bottles and
> >cartons, but never in tins. Here in Europe it it just straight sieved
> >tomatoes, no seeds, no extraneous bits, no skin and certainly not
> >concentrated down into a paste.
>
> >-
>
> >
>
> >That's exactly what mine appears to be.
>
> >-
>
> >
>
> >As with all food products tomato products are somewhat different
> >depending on location... however passatsa and puree are esentially
> >identical... packaging doesn't enter into the equation.
>
> >
>
> >http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e
>
> >
>
> >In the US every brand is slightly different, so long as the product
> >adheres to USDA guidlines it fits the definition so is permitted... with
> >tomato products the ratio of water to solids is a major determinator.
>
> >-
>
> >
>
> >You are an idiot. Don't you read your own links? This is from your
> >link:
>
> >
>
> >Tomato pur?e is sometimes referred to by its Italian name, passata di
> >pomodoro, when it has been "passed" through a sieve to remove seeds and
> >lumps. In this form, it is generally sold in bottles or aseptic
> >packaging, and is most common in Europe. In the United Kingdom, 'tomato
> >pur?e' usually refers to what in America is known as concentrated tomato
> >paste, whilst passata refers to sieved uncooked tomatoes.
>
> >
>
> >Cherry
>
>
>
> You're the one who needs a class it reading remediation... the web
>
> site clearly says that passata and puree are the same product.
-

In the first part article you linked to it says this in which it refers to
the US:

"Tomato purée or passata is a thick liquid made by cooking and straining
tomatoes.[1] The difference between tomato paste, tomato purée, and tomato
sauce is consistency, and the thicker the consistency, the deeper the
flavor.[2][3]
The definitions of tomato purée vary from country to country. In the US,
tomato purée is a processed food product, usually consisting of only
tomatoes, but can also be found in seasoned form. It differs from tomato
sauce or tomato paste in consistency and content; tomato purée generally
lacks the additives common to a complete tomato sauce, and does not have the
thickness of paste.[4]"

But then further down it says this in which it refers to Europe:

"Tomato pur?e is sometimes referred to by its Italian name, passata di
pomodoro, when it has been "passed" through a sieve to remove seeds and
lumps. In this form, it is generally sold in bottles or aseptic packaging,
and is most common in Europe. In the United Kingdom, 'tomato pur?e' usually
refers to what in America is known as concentrated tomato paste, whilst
passata refers to sieved uncooked tomatoes."

What SF bought is the same as we have in Europe and which I have been buying
for years and is relatively cheap compared with what SF paid.

Now are you getting it?

Cherry

-----------

I can't get past the thought that a Pasatta is a small foreign car.

In the first part article you linked to it says this in which it refers to the US:

"Tomato pur�e or passata is a thick liquid made by cooking and straining
tomatoes.[1] The difference between tomato paste, tomato pur�e, and tomato sauce is consistency, and the thicker the consistency, the deeper the flavor.[2][3]

The definitions of tomato pur�e vary from country to country. In the US,
tomato pur�e is a processed food product, usually consisting of only
tomatoes, but can also be found in seasoned form. It differs from tomato
sauce or tomato paste in consistency and content; tomato pur�e generally
lacks the additives common to a complete tomato sauce, and does not have the thickness of paste.[4]"

But then further down it says this in which it refers to Europe:

"Tomato pur?e is sometimes referred to by its Italian name, passata di
pomodoro, when it has been "passed" through a sieve to remove seeds and
lumps. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe. In the United Kingdom, 'tomato pur?e' usually
refers to what in America is known as concentrated tomato paste, whilst
passata refers to sieved uncooked tomatoes."

What SF bought is the same as we have in Europe and which I have been buying for years and is relatively cheap compared with what SF paid.

Now are you getting it?

Cherry
-----------

I can't get past the thought that a Pasatta is a small foreign car.
-

Volkswagen Passat

Cherry

"Cherry" > wrote in message
...
In the first part article you linked to it says this in which it refers to
the US:

"Tomato pur?e or passata is a thick liquid made by cooking and straining
tomatoes.[1] The difference between tomato paste, tomato pur?e, and tomato
sauce is consistency, and the thicker the consistency, the deeper the
flavor.[2][3]

The definitions of tomato pur?e vary from country to country. In the US,
tomato pur?e is a processed food product, usually consisting of only
tomatoes, but can also be found in seasoned form. It differs from tomato
sauce or tomato paste in consistency and content; tomato pur?e generally
lacks the additives common to a complete tomato sauce, and does not have the
thickness of paste.[4]"

But then further down it says this in which it refers to Europe:

"Tomato pur?e is sometimes referred to by its Italian name, passata di
pomodoro, when it has been "passed" through a sieve to remove seeds and
lumps. In this form, it is generally sold in bottles or aseptic packaging,
and is most common in Europe. In the United Kingdom, 'tomato pur?e' usually
refers to what in America is known as concentrated tomato paste, whilst
passata refers to sieved uncooked tomatoes."

What SF bought is the same as we have in Europe and which I have been buying
for years and is relatively cheap compared with what SF paid.

Now are you getting it?

Cherry
-----------

I can't get past the thought that a Pasatta is a small foreign car.
-

Volkswagen Passat

--------

never heard of it, but I guess I am not alone.

"Pico Rico" > wrote in message
...
>
> "Cherry" > wrote in message
> ...
> On Sunday, September 21, 2014 10:23:56 PM UTC+1, Brooklyn1 wrote:
>> On Sun, 21 Sep 2014 14:01:18 -0700 (PDT), Cherry >
>>
>> wrote:
>>
>>
>>
>> >On Sunday, September 21, 2014 9:48:52 PM UTC+1, Brooklyn1 wrote:
>>
>> >> On Sun, 21 Sep 2014 11:11:12 -0700 (PDT), Cherry >
>>
>> >> wrote:
>>
>> >On Sunday, September 21, 2014 5:00:16 PM UTC+1, sf wrote:
>>
>> >On Sun, 21 Sep 2014 01:17:43 -0700 (PDT), Cherry >
>>
>> >wrote:
>>
>> >
>>
>> >
>>
>> >Here passata is a pouring liquid which is why it is sold in bottles and
>> >cartons, but never in tins. Here in Europe it it just straight sieved
>> >tomatoes, no seeds, no extraneous bits, no skin and certainly not
>> >concentrated down into a paste.
>>
>> >-
>>
>> >
>>
>> >That's exactly what mine appears to be.
>>
>> >-
>>
>> >
>>
>> >As with all food products tomato products are somewhat different
>> >depending on location... however passatsa and puree are esentially
>> >identical... packaging doesn't enter into the equation.
>>
>> >
>>
>> >http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e
>>
>> >
>>
>> >In the US every brand is slightly different, so long as the product
>> >adheres to USDA guidlines it fits the definition so is permitted... with
>> >tomato products the ratio of water to solids is a major determinator.
>>
>> >-
>>
>> >
>>
>> >You are an idiot. Don't you read your own links? This is from your
>> >link:
>>
>> >
>>
>> >Tomato pur?e is sometimes referred to by its Italian name, passata di
>> >pomodoro, when it has been "passed" through a sieve to remove seeds and
>> >lumps. In this form, it is generally sold in bottles or aseptic
>> >packaging, and is most common in Europe. In the United Kingdom, 'tomato
>> >pur?e' usually refers to what in America is known as concentrated tomato
>> >paste, whilst passata refers to sieved uncooked tomatoes.
>>
>> >
>>
>> >Cherry
>>
>>
>>
>> You're the one who needs a class it reading remediation... the web
>>
>> site clearly says that passata and puree are the same product.
> -
>
> In the first part article you linked to it says this in which it refers to
> the US:
>
> "Tomato purée or passata is a thick liquid made by cooking and straining
> tomatoes.[1] The difference between tomato paste, tomato purée, and tomato
> sauce is consistency, and the thicker the consistency, the deeper the
> flavor.[2][3]
> The definitions of tomato purée vary from country to country. In the US,
> tomato purée is a processed food product, usually consisting of only
> tomatoes, but can also be found in seasoned form. It differs from tomato
> sauce or tomato paste in consistency and content; tomato purée generally
> lacks the additives common to a complete tomato sauce, and does not have
> the thickness of paste.[4]"
>
> But then further down it says this in which it refers to Europe:
>
> "Tomato pur?e is sometimes referred to by its Italian name, passata di
> pomodoro, when it has been "passed" through a sieve to remove seeds and
> lumps. In this form, it is generally sold in bottles or aseptic packaging,
> and is most common in Europe. In the United Kingdom, 'tomato pur?e'
> usually refers to what in America is known as concentrated tomato paste,
> whilst passata refers to sieved uncooked tomatoes."
>
> What SF bought is the same as we have in Europe and which I have been
> buying for years and is relatively cheap compared with what SF paid.
>
> Now are you getting it?
>
> Cherry
>
> -----------
>
> I can't get past the thought that a Pasatta is a small foreign car.

That's Passat.

On Sun, 21 Sep 2014 11:11:12 -0700 (PDT), Cherry >
wrote:

> On Sunday, September 21, 2014 5:00:16 PM UTC+1, sf wrote:
> > On Sun, 21 Sep 2014 01:17:43 -0700 (PDT), Cherry >
> >
> > wrote:
> >
> Here passata is a pouring liquid which is why it is sold in bottles and cartons, but never in tins. Here in Europe it it just straight sieved tomatoes, no seeds, no extraneous bits, no skin and certainly not concentrated down into a paste.
> -
>
> That's exactly what mine appears to be.
> -
>
> So you and I are on the same page then.

Yes.

> The only one's who are confused is Julie and Sheldon. I won't worry about them.
>
No problem. Do you have any favorite ways to use it?



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 15:53:33 -0700, "Julie Bove"
> wrote:

> Tomato purée is sometimes referred to by its Italian name, passata di
> pomodoro, when it has been "passed" through a sieve to remove seeds and
> lumps. In this form, it is generally sold in bottles or aseptic packaging,
> and is most common in Europe. In the United Kingdom, 'tomato purée' usually
> refers to what in America is known as concentrated tomato paste, whilst
> passata refers to sieved uncooked tomatoes.
>
> Cherry
> ===
>
> And here in the US, puree is thicker than sauce but not as thick as paste.

Passata is sieved (run through a food mill to remove seeds and skin),
not a puree in the American canned tomato version of what puree means.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 21 Sep 2014 15:53:33 -0700, "Julie Bove"
> > wrote:
>
>> Tomato purée is sometimes referred to by its Italian name, passata di
>> pomodoro, when it has been "passed" through a sieve to remove seeds and
>> lumps. In this form, it is generally sold in bottles or aseptic
>> packaging,
>> and is most common in Europe. In the United Kingdom, 'tomato purée'
>> usually
>> refers to what in America is known as concentrated tomato paste, whilst
>> passata refers to sieved uncooked tomatoes.
>>
>> Cherry
>> ===
>>
>> And here in the US, puree is thicker than sauce but not as thick as
>> paste.
>
> Passata is sieved (run through a food mill to remove seeds and skin),
> not a puree in the American canned tomato version of what puree means.

So I gather.

On Sunday, September 21, 2014 2:23:45 PM UTC-10, Pico Rico wrote:
> "Cherry" > wrote in message
>
> ...
>
> In the first part article you linked to it says this in which it refers to
>
> the US:
>
>
>
> "Tomato pur?e or passata is a thick liquid made by cooking and straining
>
> tomatoes.[1] The difference between tomato paste, tomato pur?e, and tomato
>
> sauce is consistency, and the thicker the consistency, the deeper the
>
> flavor.[2][3]
>
>
>
> The definitions of tomato pur?e vary from country to country. In the US,
>
> tomato pur?e is a processed food product, usually consisting of only
>
> tomatoes, but can also be found in seasoned form. It differs from tomato
>
> sauce or tomato paste in consistency and content; tomato pur?e generally
>
> lacks the additives common to a complete tomato sauce, and does not have the
>
> thickness of paste.[4]"
>
>
>
> But then further down it says this in which it refers to Europe:
>
>
>
> "Tomato pur?e is sometimes referred to by its Italian name, passata di
>
> pomodoro, when it has been "passed" through a sieve to remove seeds and
>
> lumps. In this form, it is generally sold in bottles or aseptic packaging,
>
> and is most common in Europe. In the United Kingdom, 'tomato pur?e' usually
>
> refers to what in America is known as concentrated tomato paste, whilst
>
> passata refers to sieved uncooked tomatoes."
>
>
>
> What SF bought is the same as we have in Europe and which I have been buying
>
> for years and is relatively cheap compared with what SF paid.
>
>
>
> Now are you getting it?
>
>
>
> Cherry
>
> -----------
>
>
>
> I can't get past the thought that a Pasatta is a small foreign car.
>
> -
>
>
>
> Volkswagen Passat
>
>
>
> --------
>
>
>
> never heard of it, but I guess I am not alone.

The Passat is a re-bodied Audi A4 sold under the VW marque. It's more of a mid-sized car. My Passat Wagon weights about as much as a contemporary Cadillac - 3700+ lbs.

On Monday, September 22, 2014 5:37:49 AM UTC+1, sf wrote: On Sun, 21 Sep 2014 11:11:12 -0700 (PDT), Cherry >

wrote:
On Sunday, September 21, 2014 5:00:16 PM UTC+1, sf wrote:
On Sun, 21 Sep 2014 01:17:43 -0700 (PDT), Cherry >
wrote:

Here passata is a pouring liquid which is why it is sold in bottles and cartons, but never in tins. Here in Europe it it just straight sieved tomatoes, no seeds, no extraneous bits, no skin and certainly not concentrated down into a paste.
-

That's exactly what mine appears to be.
-

So you and I are on the same page then.
-

Yes.
-

The only one's who are confused is Julie and Sheldon. I won't worry about them.
-

No problem. Do you have any favorite ways to use it?
-

Anywhere you want a tomato based Italian sauce, really. Much as I enjoy meat I don't always want it so one of my favourites(and if I'm feeling lazy!) is a three bean stew. That is basically the Austrian style Goulash:

1 can red beans
1 can borlotti beans
1 can pinto beans
1 bottle passata
2 large onions sliced
cayenne pepper to taste (how hot you want is up to you)
1 heaped teaspoon carraway seeds
2 tbl sweet paprika powder
salt to season

Fry onions until translucent. Add paprika powder, cayenne pepper, salt and fry for a few seconds. Add passata and all three beans. Bring up to a boils then simmer gently, stirring occasionally until passata has reduced and onions have cooked down. Add carraway seeds and simmer for ten or fifteen minutes.

My nephews' favourite that I do is meatballs in a tomato and black olive sauce. Just a very basic sauce: passata, onions, basil, black olives sliced in half, some concentrated beef stock, salt. Make meatballs as normal and fry to brown them. While this is doing in a saucepan fry onions then add all other ingredients. Bring to a boil and add the meatballs. Reduce heat and simmer to required consistency. My nephew likes lots of black olives!

Here are some other ideas:

http://www.bbc.co.uk/food/passata

Cherry

On Mon, 22 Sep 2014 11:43:23 -0700 (PDT), Cherry >
wrote:

> Here are some other ideas:
>
> http://www.bbc.co.uk/food/passata
>
>
Thanks Cherry!



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, September 14, 2014 4:46:48 AM UTC-5, Julie Bove wrote:
> I think it is multiplying in my kitchen. I only ever remember buying one
>
> bottle of Hunts and yet I found another in there. That makes two! I plan
>
> to make a large batch of meatloaf so that will likely use up one bottle.
>
> But what else can I do with it? Seems like we used to eat a lot more
>
> ketchup and now it rarely gets eaten.

It makes a dandy ear wax remover.

> wrote in message
...
> On Sunday, September 14, 2014 4:46:48 AM UTC-5, Julie Bove wrote:
>> I think it is multiplying in my kitchen. I only ever remember buying one
>>
>> bottle of Hunts and yet I found another in there. That makes two! I
>> plan
>>
>> to make a large batch of meatloaf so that will likely use up one bottle.
>>
>> But what else can I do with it? Seems like we used to eat a lot more
>>
>> ketchup and now it rarely gets eaten.
>
> It makes a dandy ear wax remover.

Great! You go try it and give us a report back. Maybe you can make a
candle.

On Tue, 23 Sep 2014 20:46:45 -0700, "Julie Bove"
> wrote:

> wrote in message
...
>> On Sunday, September 14, 2014 4:46:48 AM UTC-5, Julie Bove wrote:
>>> I think it is multiplying in my kitchen. I only ever remember buying one
>>>
>>> bottle of Hunts and yet I found another in there. That makes two! I
>>> plan
>>>
>>> to make a large batch of meatloaf so that will likely use up one bottle.
>>>
>>> But what else can I do with it? Seems like we used to eat a lot more
>>>
>>> ketchup and now it rarely gets eaten.
>>
>> It makes a dandy ear wax remover.
>
>Great! You go try it and give us a report back. Maybe you can make a
>candle.

What would be the point. You wouldn't have enough room to put said
candle anywhere, then there's your respiratory problems with heating
ear wax, the fact that your hubby has a phobia with naked flames, and
your daughter's predilection for using them as a dildo.