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Polpa is a cooking ingredient made from crushed tomatoes, often used in sauces, soups, and stews for its rich tomato flavor and thick texture.

No, polpa is made from coarsely crushed tomatoes and has a chunkier texture, while tomato puree is smoother and more liquid.

Transfer any unused polpa to a clean, airtight container and refrigerate it. Use within 3-4 days.

Yes, polpa can often replace diced tomatoes in cooked dishes, though the texture will be finer.

Add a pinch of sugar or a splash of cream to your recipe to balance the acidity.

Polpa is great for pasta sauces, chili, soups, lasagna, shakshuka, and braised meats.

No, passata is sieved and smoother, while polpa contains small tomato pieces for a chunkier texture.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Polpa can be added directly to pasta sauces, stews, soups, or casseroles, and does not usually require pre-cooking.

Yes, you can freeze unused polpa in an airtight container for up to three months.

Yes, polpa works well as a base for pizza sauce due to its thick and chunky consistency.

Yes, plain polpa made only from tomatoes is naturally gluten free. Always check the label for added ingredients.

Yes, polpa can be eaten straight from the can as it’s made from cooked tomatoes, but it's often better when cooked into dishes.

Basic polpa is usually unseasoned, so you'll want to add salt, pepper, herbs or garlic according to your recipe.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, polpa can be used in cold dishes such as bruschetta or salsa, especially if you drain any excess liquid.