This tomato speciality (Passata di Pomodoro), is an organic tomato puree, which has many uses in the kitchen. The ingredients used are from controlled organic cultivation and come from Tuscany, Italy.
The speciality of the Passatas is the care and dedication in the processing. In order to preserve all the freshness and fragrance of the ripe and freshly picked fruits, the processing must be done in a very short time. After several washing cycles, the tomatoes are selected by hand and immediately transformed into juice, pulp or sauce, cooked quickly at low temperatures to preserve the fragrance.
Passata di Pomodoro is ideal as a tomato sauce with pasta. (Lightly heat finely chopped garlic in olive oil and then add the Passata di Pomodor and season with salt and pepper. The pasta sauce is ready)
✓ 100% organic
✓ made only from Italian ingredients
✓ Selected by hand
✓ Ideal as a sauce base
The literal translation from Italian of Passata di Pomodoro means strained tomatoes. Thus, the Italian abbreviation "passata" stands for pureed tomatoes. Traditionally in Italy, the strained tomatoes are filled into glass bottles and serve as the basis for sauces (pasta sauces), stews and soups. In our shop you will find different variations of Passata. One with basil (Passata al Basilico), or with vegetables (Passata Rustichella) or with peperoncini (Passata all'Arrabiata). Of course, we also offer the classic Passata di Pomodoro in large format.
Ingredients: Tomato juice* and tomato paste*.
*From controlled organic cultivation. (IT-BIO-006)
*from controlled organic cultivation (IT-BIO-006)
Nährwerte / Nutrition Facts
| auf / per 100 g / ml | |
| Energie / Energy | 120kJ / 29kcal |
| Fett / Total Fat | 0,7 g |
| davon: gesättigte Fettsäuren / of which: saturated fat |
0,3 g |
| Kohlenhydrate / Carbohydrate | 4,1 g |
| davon Zucker / of which sugar | 3,73 g |
| Ballaststoffe/ Fibre | 1,8 g |
| Eiweiß / Protein | 0,6 g |
| Salz / Salt | 0,4 g |
A classic Italian tomato sauce quickly prepared
Ingredients:
- Passata di Pomodoro
- 2 garlic cloves
- basil
- 1 small red onion
- 2 tbsp olive oil
- 2 tbsp tomato paste
- Chilli to taste
Preparation:
In a medium saucepan, heat the olive oil over medium heat.
Fry the finely chopped onions, stirring occasionally, for about 2-3 minutes until soft and slightly golden brown. Add the tomato paste and fry briefly, about 1-2 minutes, until it starts to change colour and smells aromatic.
Add chilli to taste if you want some spiciness. The amount depends on your personal taste. Half a teaspoon of dried chilli flakes is a good starting point.
Add the Passata di Pomodoro (strained tomatoes) and stir well. Reduce the heat to low and simmer the sauce for about 15-20 minutes to combine the flavours and thicken the sauce.
Add the chopped basil to the sauce and simmer for another 2-3 minutes.
Season to taste with salt and pepper.
