400 grams per can
Place the first sixth of your tomatoes in a large pot, and crush them with a potato masher or spoon to release their juices. Then, heat them quickly over high heat, stirring constantly, so they don't burn. Bring the tomatoes to a boil; then, add another sixth of your tomatoes.
Crushed (or chopped) canned tomato – Passata has a thicker and smoother consistency, whereas crushed tomato has thick crushed bits of tomato suspended in thinner tomato juice. Crushed tomato needs to be cooked for a while to break down into a thick sauces, whereas tomato passata is already a thick sauce consistency.