I like smooth consistency for tomato sauce so I would need to mix the Pelati.
I tried tomato sauce today with Polpa and it tasted pretty good.
However according to Mutti [Polpa](https://mutti-parma.com/products/polpa/) is heated to 90° while for [Pelati]( https://mutti-parma.com/products/peeled-tomatoes/) the skin is only removed by steam.
What is better?
by Larysander
2 Comments
Generally, the more it is in its original form, the better the product was originally without defects.
Pelati are tomatoes as close to their natural state as you can get. In my opinion they have the strongest and most authentic tomato flavour. I use them for rich sauces where I want to have a strong tomato foundation, or let the tomato be the protagonist. Passata is the most processed of the 3, but the Mutti one is quite good. I use it when I don’t have much time to cook. Polpa is like an awkward in-between, perfectly suited for pizza casalinga, or so I believe haha
If you want to add richness or complexity to your tomato-based recipe, why don’t you try “Contentrato Di Pomodoro”. It’s basically tomatoes that have been slowly cooked until reduced to a thick paste.