Tomato’s italian names madness - guide for non-italians (and italians)

Difference between “Salsa di pomodoro”, “Passata di pomodoro”, “Conserva di pomodoro”, “Polpa di pomodoro”, “Pomarola”, and “Sugo di pomodoro”

Disclaimer: These are my interpretations/thoughts along with a little research, so It can be considered wrong, and there can be differences for every region in italy or difference with translations.
I will talk only about the final product, not the method, becaude it can change.

Do you know tomato sauce or tomato puree?

Literally the first in italian is called salsa di pomodoro and the second passata di pomodoro but what about conserva di pomodoro, polpa di pomodoro, pomarola, or sugo di pomodoro!?

Passata di pomodoro/salsa di pomodoro (tomato puree/tomato sauce)

It’s raw (no cooked or cooked for a short time) ground tomatoes and without seeds and skin.
Can be added some salt and basil.
It can be bottled and sterilized.
Be aware becaude someone refers to tomato puree to mean “concentrate of tomato” or concentrato di pomodoro, that is another thing.

Conserva di pomodoro

It’s like the previous one, but is always bottled and sterilized

Polpa di pomodoro

It’s like the first one, but the tomatoes are into small pieces (not ground)

Pomarola

You take every possible previous tomato “version”, you cook it and you obtain pomarola (method of preparation can change).
Can be added other ingredients, like salt, basil, onions, carrots, celery, ecc…
Can be bottled and sterilized

Sugo di pomodoro

It’s like the previous one, but is more general, because is more free to add other ingredients and becaude you can cook tomatoes directly, and then you can ground or/and remove seeds and skin.
Note that maybe in english you can refer to this with “tomato sauce”, and for many people also the term “Salsa di pomodoro” is just this... Yes, it’s a mess.