They sit side by side on the shelf and still get mixed up constantly: passata, polpa and salsa di pomodoro. Yet they are three technically different products, each with its own texture, production process and ideal use in the kitchen. In Italy, the difference is even regulated by law — no surprise in a country that takes its tomato processing seriously. It's also worth clearing up a genuine source of confusion for British readers: passata and "tomato sauce" are not interchangeable terms, and the mix-up mostly comes from a difference between British and American English.
What actually sets passata, polpa and salsa apart
Passata di pomodoro has been precisely defined in Italy since the ministerial decree of 23 September 2005: it may only be made from fresh, ripe tomatoes that are sieved and freed of skin and seeds, with a refractometric dry-matter content of between 5 and 12 degrees Brix. Crucially, by definition passata must contain no whole pieces whatsoever — it is always smooth and homogeneous, and it contains nothing beyond tomato. In traditional British usage, "tomato sauce" most commonly refers to the bottled, vinegary condiment also called tomato ketchup — the one served with chips, not spooned into a pasta dish. American English uses "tomato sauce" differently, for a plain, savoury canned product that is actually much closer to what British shoppers know as passata. This transatlantic mismatch is the main reason the two terms get confused, especially in recipes written for a US audience. Polpa di pomodoro, by contrast, is only peeled and roughly chopped, not sieved. It retains visible, larger pieces and a coarser, more rustic texture — ideal for long-braised dishes, stews or pizza toppings where texture is desirable. Salsa di pomodoro differs from both in that it is not a pure tomato product but an already seasoned preparation: usually passata simmered with a soffritto of onion, carrot, celery and olive oil. It's essentially a ready-to-use, if less elaborate, stand-in for a proper sugo.
What about tomato paste and peeled tomatoes?
Tomato paste (concentrato) goes through the same process as passata but is reduced much further, giving it a more intense flavour. Peeled tomatoes (pelati), meanwhile, are whole fruit in their own juice, simply peeled — the raw form from which both polpa and salsa can easily be made.
Passata: Smooth, no pieces, 5–12° Brix (Quick sauces, soup base, pizza) Polpa: Coarse, visible pieces (Braises, stews, hearty ragùs) Salsa: Seasoned, cooked with soffritto (Ready to use directly with pasta) Concentrato: Heavily reduced, concentrated (Flavour boost, small quantities)
Why the tomato variety makes the difference
Not every tomato suits every product equally well. Passata and concentrato are traditionally made from fleshy, low-seed varieties with high dry-matter content, such as San Marzano types or round sauce tomatoes. At Bottega Botanika, our tomato products come from small farms that favour heirloom varieties over industrially optimised hybrids — with a noticeable effect on sweetness, acidity and texture.
FAQ
Is passata the same as tomato sauce? Not quite, and the confusion is mostly transatlantic. In British English, "tomato sauce" traditionally means the bottled ketchup-style condiment. In American English, "tomato sauce" refers to a plain canned product that's actually very close to passata — so US recipes calling for "tomato sauce" usually mean something like passata, not ketchup.
Can I use polpa instead of passata? Yes, but the texture will change — the sauce will be chunkier. For a smooth consistency, blend the polpa before using it.
Is salsa di pomodoro the same as a ready-made sugo? Not quite. Salsa is usually more simply seasoned than a fully developed sugo and works better as a quick base you can refine further.
Why does the Brix value on passata matter? The Brix value (5–12°) indicates the dry-matter content, i.e. the tomato's concentration — it's a legal requirement and directly affects consistency.
SOURCES
[1] Ministero delle Attività Produttive (2005). Decreto 23 settembre 2005 — Definizione di passata di pomodoro. Gazzetta Ufficiale.[2] Legge 28 luglio 2016, n. 154, Art. 24 (definizioni legali dei derivati del pomodoro) e DM 11 agosto 2017 (requisiti qualitativi). Gazzetta Ufficiale. [3] Altroconsumo. Differenza tra polpa, passata e salsa di pomodoro. https://www.altroconsumo.it/alimentazione/passata-di-pomodoro/consigli/differenza-tra-polpa-passata-e-salsa-di-pomodoro [4] Wikipedia. Passata di pomodoro. https://it.wikipedia.org/wiki/Passata_di_pomodoro [5] Lynne Murphy, Separated by a Common Language. "Colo(u)rful sauces": British vs American usage of "tomato sauce". https://separatedbyacommonlanguage.blogspot.com/2024/03/colourful-sauces.html http://gazzette.comune.jesi.an.it/2005/232/4.htm
