Use this double concentrated tomato puree to enhance sauces, stews, and pizzas. Made from 100% Italian tomatoes with a hint of basil, it delivers intense flavor and rich color. This premium product is a staple in Italian kitchens worldwide.
Mutti Double Concentrated Tomato Puree with Basil - Intense Flavour, Rich Colour
Mutti Tomato Puree with Basil (Doppio Concentrato) is a double-concentrated tomato puree made from the finest 100% Italian tomatoes, carefully cooked down to create a rich, thick paste bursting with bold, umami-packed flavour, enhanced by the fresh note of basil. Deep red in colour and highly aromatic, it's the perfect way to add depth and intensity to your favourite dishes. A little goes a long way, use it to enrich sauces, stews, braises, and soups, or as a base for pizzas and marinades. Free from additives and preservatives, this tomato puree is a pure, clean ingredient trusted by chefs and home cooks alike.
Features
With 100% Italian Tomatoes
Country of origin: Italy
| Energy | 357 kJ/84 kcal |
| Fat | < 0.5 g |
| - of which saturates | < 0.1 g |
| Carbohydrate | 15 g |
| - of which sugars | 14 g |
| Protein | 3.8 g |
| Salt | 0.80 g |
Package type: Tube
Full Product Name: Double Concentrate Tomato Paste with Basil
Storage: Once opened, keep refrigerated and consume within 20 days. Best before: see tube bottom.
Ingredients: Double Tomato Concentrate 97%, Basil 2.5%, Salt, Basil Extract
Pizza rolls with tomato and cheese
Ingredients:
Method:
Preheat oven to 180C.
Roll the pastry on a flat surface (dust it with some flour if needed, so that it doesn't get stuck). Evenly spread the tomato puree all over the pastry, leaving a 1cm gap at the edges.
Sprinkle over the grated parmesan and cheddar cheese, then brush a little beaten egg on to the edges of the pastry so that they stick together once we roll. Now carefully roll the pastry with the filling from the long edge.
Slice the roll into 2cm pieces to create a pin wheel. Place each pin wheel on to a baking sheet, brush with beaten egg and sprinkle with some of the Italian mixed herbs.
Bake in the oven for 15-20 minutes until the pastry is golden brown.
