Contact Us
Got a question? Comment? A great recipe you’d like to share? Drop us a line!
We’re generally happy to give permission to use content and photos from our site, please just ask us first.
- kelly@dinnerdujour.org
- kristin@dinnerdujour.org
We’re also on Twitter as @dinnerdujour, or you can keep up with our posts on Facebook.
Kristin also blogs at Edible Ireland (@edibleireland) and for the Irish Food Bloggers Association (@irishfoodies).
Email this page 
Print this page
{ 2 comments… read them below or add one }
In one of your recipes it calls for passata. There is nothing sold in American stores called passata. An internet search has turned up conflicting information, and there is apparently such a thing as cooked passata and uncooked passata. When you refer to passata in a dish such as butter chicken, are you referring to sieved, uncooked tomatoes, or something akin to tomato paste, a condensed and much sweeter form of cooked tomatoes? (I’m really hoping you mean uncooked, as a large quantity of passata is called for in your recipe, and I’ll be cooking tomatoes until next week to get the right quantity of cooked, condensed tomato paste!)
Thanks!
Hi Karen, the good news is that you won’t have to be cooking tomatoes for days on end – the passata I’m talking about is uncooked. An alternative would be to blend a 14 oz can of whole plum tomatoes until they’re smooth, or if you don’t mind not having a smooth sauce, you could just use regular chopped canned tomatoes. Hope that helps! Thanks for your question, I’ll update the recipe now to add this info to it.