For whoever like myself doesn’t remember what passata is, I got together a few links to clarify. You don’t want to cheapen your delicious pot roast with plain tomato sauce when the recipe asks for this passata (which, similar to the difference between treated flour or plain, cake flour) is a different branding of tomato sauce in its puree’d form. (I wish I was a good cook, so I could be more specific.)
So this link explains what I just said and then I got a couple other links together for reference besides.
I have to mention this because Passata has a taste and texture that cannot be reduplicated with simplified tomato sauce forms which are uncultured and unprepared or uncooked. The lightness of the original form of the purified passata allows the induction product to become whatever it is supposed to without being ruined, whereas, other tomato forms or sauces would simply add sauce to the dish. There isn’t anyone who doesn’t complain about or make praises over the tomato textures of some Italian original dishes and this owes to the usage of the sauce preparations down to such small things as this — so it’s a universal culinary thought!
For that matter, pasta in passata (again I wish I was an expert), is rather brothy and passata is called for in pasta dishes only when there is going to be so much more oil-related induction in the dish over the pasta; otherwise, most passata sauce is made for protein related foods and not really starches without proteins.