Tomato posada also known as tomato passata is a smooth, strained and uncooked tomato puree which is mainly used in Italian cooking.
Tomato posada or tomato passata is made by pureeing fresh and ripe tomatoes and then straining the tomatoes to remove skins and seeds, which results in a sauce which is flavorful and rich.
Tomato passata is often used as a base for pasta sauces as well as stews and soups.
In the United States tomato posada or tomato passata is often referred to and called tomato puree.
Unlike tomato sauce, the assata is usually uncooked and comes in a slightly thinner consistency than some tomato sauces.
Tomato Sauce on the other hand, tomato sauce is typically cooked and seasoned with herbs, onions, garlic, and sometimes vegetables or meats.
If you need a good substitute for tomato passata, tomato puree is the best option, as it has a similar consistency and flavor.
If you don't have puree, canned tomatoes, either whole or diced, can also be blended to create a passata-like consistency.
Alternatively, tomato paste, thinned with water, can also work.