How Long Does Passata Last in the Refrigerator?

If you’re wondering how long passata last in the refrigerator, you’re not alone! It’s a mystery that plagues every cook, but there are tips to keep your favorite Italian condiment on hand when needed. Listed below are some tips for storing unopened jars of passata. Follow these tips to extend the shelf-life of your favorite Italian sauce!


Remember that passata is the name given to strained, cooked, and pureed tomatoes that have been canned if you’ve ever been unsure what it is.

Simply put, passata should consist of actual tomatoes in a bottle without additional salts, flavors, herbs, or preservatives.

Pureed and strained tomatoes are typically marketed as passata in bottles. Despite being made entirely of tomatoes and containing no flavors or additives, salt may occasionally be added. It produces stunningly thick tomato-based sauces and is uniform and smooth, unlike chopped or crushed tomatoes. In the US, it is referred to as tomato puree. Despite currently being more widely accessible and costing about the same as canned tomatoes.

Even though Italian passata is marketed as tomato purée, it differs significantly from the canned tomato purée that is often available on the shelves of American supermarkets. Cooked down American tomato purée from companies like Hunt’s and Heinz has a thick texture with a dark, comparatively sweet flavor. They work well for recipes like American-style chili, but they can’t quite match the taste and texture of fresh tomato sauce. As a quick and straightforward substitute for canned whole tomatoes, passata, on the other hand, is ideal for soups, sauces, and stews that call for a smooth tomato product.

How Long does Passata Last in the Refrigerator?

  • Once opened, you can store your passata in the freezer and use it in as little as ten days. You can then transfer it to a resealable plastic bag to keep in the refrigerator. After thawing, you can cook with frozen ingredients or keep the passata in the fridge for up to three months. When melting, it’s best to use frozen passata within 24 hours.
  • While for the unopened passata, you can transfer it to an airtight container or freeze it for up to 2 months.
  • So, Passata can be frozen for about three months.
  • Your passata’s flavor will fade as soon as it is opened. For this reason, putting it in the freezer as quickly as possible is critical after purchasing or making it, ensuring that the pasta sauce you get after it’s defrosted is excellent.

How is the Perfect Technique to Freeze Passata?

Passata freezes nicely whether it is cooked at home or purchased. It’s enjoyable and economical to produce a sizable quantity of passata yourself if you have the time. Still, it’s also possible to buy large containers of passata that have already been made, which is unquestionably time-saving.

The procedures for freezing passata are the same regardless, and we’ve provided a list of them below:

Observe Cooling

Passata must cool completely before being tried to be frozen. No matter how you freeze it, this is true because you should never put anything warm or hot in the freezer.

Divide Up into Portions

Once your passata has cooled, dividing your recipe into serving sizes will be helpful. Why? Because it will significantly simplify your life when it comes to defrosting correctly. The best way to portion out your passata is with airtight freezer-safe bags.

Label, Enclose, and Freeze

After dividing the passata into sections, remove as much air as possible from the bag before securing it. Then write the date you bought or made the sauce on each pack and the suggested use-by date.

What are the Three Tips for Freezing Passata?

Now that you know how to freeze it, here are our top three recommendations for passata freezing for the best outcomes:

  1. Store Bags in Boxes – If you’re freezing your passata in sealed bags rather than a Tupperware container, which is entirely OK, we urge you to do so first. Then, place the box or tray containing the sealed bags inside the freezer. This is because it’s simple to pierce a passata bag inadvertently, and the last thing you want is to have your freezer’s interior covered with blood-red pasta sauce!
  2. If you intend to use the sauce within a week or so, you don’t need to freeze it. Unopened passata will keep in the fridge for about ten days. However, as the passata won’t refrigerate as well once it’s been opened, it’s better to use it as soon as you can.
  3. Passata that has already been combined with a pasta meal will freeze just fine; you don’t need to freeze it separately. Therefore, it is pretty acceptable to freeze any leftovers from a tremendous passata-based pasta bake so that you may reheat them later.

What is the Distinction Between Tomato Passata and Tomato Sauce?

Compared to tomato paste, which has a much thicker consistency, a lot more powerful tomato flavor, and is sourer, tomato paste in the form of passata is thinner and less flavorful. See how to use tomato paste to create a Tomato Passata alternative.

Passata has a thicker and smoother consistency than crushed (or chopped) canned tomato, which comprises heavy crushed tomato particles suspended in thinner tomato juice. Unlike tomato passata, which already has a thick sauce consistency, crushed tomatoes need to be simmered for a while to decompose into one.

Tomato Sauce: In the US, tomato passata differs from tomato sauce (pureed tomato-likee passata but with added flavorings). Note: Ketchup is similar to tomato sauce in Australia, and the canned equivalent of tomato passata is known as tomato sauce in the United States.

What to Look for in Bad Passata?

  • The most evident indication that passata has spoiled is probably mold growth. Throw away the container if it has any mold at all.
  • Another telltale symptom that the passata has degraded is an unpleasant odor.
  • Even if the past is no longer safe to eat if it becomes runny, it is (probably) best to discard it. You don’t want to ruin a perfectly lovely pasta with meatballs with bad passata because the flavor won’t be that great.
  • The paste is probably safe to eat if everything is in order. Taste it to see whether it is still suitable for your recipe.
  • When it comes to recognizing dangerous food, humans have pretty strong instincts. Trust your intuition and discard the paste if something suggests it is over its sell-by date.

What is the Nutritional Content Present in the Passata?

  • Contributes to heart health, energy production, and the preservation of your emotional and mental well-being.
  • It lowers exhaustion and fatigue, strengthens your immune system, protects your skin, blood vessels, bones, and organs, and protects your cells and mental health.
  • Contributes to your cells’ defense against the harm caused by “free radicals.”
  • Reduces exhaustion and fatigue while improving your nervous system function, mental health, and energy production. It may also help prevent cancer.
  • Enhances the function of your immune system, mental well-being, and blood health, reduces fatigue, and promotes healthy hair.
  • Necessary for blood coagulation and is crucial for the health of your bones.
  • May give you defense against lung and prostate cancer
  • May shield our eyes from harm and aging, preserving their health and enhancing our ability to retain knowledge and memory as we age.

How is Passata Produced?

Ripe, aromatic tomatoes, and a short boiling time are essential for making superb passata. To break down and release liquid, tomatoes are sliced into chunks and quickly boiled in large pots to soften their pulp and peel. The tomatoes are then put through a food mill or, for big batches, a device called a pasta pomodoro, which translates to “tomato passer” and gives passata its “passed” English translation. This equipment resembles a cross between a juicer and a meat grinder. This results in seed- and skin-free tomato purée with a fresh flavor.

Then it is delicately seasoned with salt and perhaps basil. Generally speaking, for more control over the seasoning of your dish, we advise looking for simple tomato versions that exclude the basil. The passata is poured into bottles and then sterilized by submerging in hot water.

The result is a tomato purée with a distinctively vibrant tomato flavor. It has a smooth texture and consistency thicker than ground canned tomatoes but thinner than tomato sauce in a jar. Passata is more of a base that gives a pure, unadulterated tomato taste than heat-and-serve tomato sauce, which is boiled down to a noodle-coating consistency and liberally seasoned with salt, sugar, and herbs.

Everybody in the family is assigned a distinct role, such as sorting, washing, and cutting the tomatoes, keeping an eye on the simmering process, operating the pasta pomodoro, or the most crucial chore of all: seasoning the passata before bottling. The year’s supply of passata is divided among the family members once they have all been disinfected and chilled, and the countdown to the passata party the following year begins.

What to Look for in a Passata Purchased from a Store?

That is not to say that to obtain passata; you must become friends with an Italian family and work for them as part of their tomato processing enterprise. Passata in jars and boxes has gotten much simpler to find recently, both online and at supermarket shops all over the US. In the United States, well-known Italian brands like Mutti and Pom are now widely accessible. Some small domestic producers, like First Field, are also getting into the passata business.

When it comes to labeling, buying passata might still be a little perplexing because some businesses refer to it as “tomato purée” or “strained tomatoes.” But there are some simple ways to identify it among the grocery store’s selection of tomato products. Never in cans, passata is often sold in glass bottles or tiny cartons, and salt and tomatoes should be the only ingredients on the list. Passata usually costs a little more than canned whole tomatoes but less than a jar of store-bought sauce, similar to most convenience foods. But getting the best vibrant summer tomatoes in a bottle is worth it.

How to Thicken the Passata?

Put it Off to the Side

Easiest tomato purists recommend cooking a watery sauce a bit longer on the burner (sans pot lid, of course). There are other benefits to letting passata thicken by allowing the extra liquid to evaporate. Passata gets smoother, more delicious, and more complex the longer it simmers. Another hour on the burner could thicken this year’s batch enough to coat the back of your spoon and give it some rich flavor notes you’ll adore if your sauces in the past tasted brassy or even metallic. Why not bake it to completion in a low oven? The bottom of the pot won’t burn, and you can spend the next hour doing anything more enjoyable than watching bubbling molten tomatoes. You might also use your dependable crock pot.

Including a Thickener

Tomatoes and artificial thickeners frequently disagree, and the acid in tomatoes doesn’t take kindly to starches. The flavors of tomato-based sauces can be changed, lumps can form, and some flours can break down with time. Use the tomato sauce immediately if you add flour, arrowroot, or cornstarch; otherwise, whisk it into some cold water first.


If you have an extra jar of passata that you won’t be using right away, you can freeze it. You can also thaw it overnight in the refrigerator. But it would help if you kept in mind that you must use the passata within a couple of days of freezing. If you haven’t had the chance to cook it yet, frozen passata can last up to three months. Once thawed, it should be used within a few days.