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Peeled Tomato with Basil - 400g
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Peeled Tomato with Basil – 400g

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Basil and Tomatoes along La Torrente are the ideal travel companions for those who love to explore the tastes of Mediterranean cuisine.  
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$1.99

Product Code: LT358/1
EAN Code: EAN 8000282000547
Weight: 400 grams
About this Product

The passionate flavor of peeled tomatoes, produced in Italy, meets the freshness of basil, giving a touch of surprising liveliness to those who love to travel even in the kitchen.

Ingredients

  • Italian Tomatoes
  • Tomato Juice Basil
  • Citric Acid
“
  • Italian Tomatoes
  • Tomato Juice Basil
  • Citric Acid

How to use

Try them with basil, fennel, chilli and black pepper for a delicious Southern Italian sauce base.

“

Try them with basil, fennel, chilli and black pepper for a delicious Southern Italian sauce base.

Recipe

Round Eggplant Pizzaiola style

Ingredients

  • 2 round eggplants
  • 300 g of peeled tomatoes
  • 200 g of tomato puree
  • 250 g of mozzarella
  • 50 g of grated Parmigiano Reggiano
  • extra virgin olive oil to taste
  • 1 clove of garlic
  • a few basil leaves
  • oregano to taste
  • salt to taste
“
  • 2 round eggplants
  • 300 g of peeled tomatoes
  • 200 g of tomato puree
  • 250 g of mozzarella
  • 50 g of grated Parmigiano Reggiano
  • extra virgin olive oil to taste
  • 1 clove of garlic
  • a few basil leaves
  • oregano to taste
  • salt to taste

Guidelines

  • Slice the eggplants and grill them on both side on a hot cast iron pan.
  • Heat a little oil with a clove of garlic, add the peeled tomatoes crushed with a fork and the tomato puree.
  • Season with salt and cook for 10 minutes, then add fresh basil.
  • Take a pan with a lid and layer the eggplants with the sauce, chopped mozzarella and Parmesan cheese until the ingredients are finished.
  • Add oregano and cook the eggplants in a pan over medium-law heat, covering with lid, for 20 minutes.
“
  • Slice the eggplants and grill them on both side on a hot cast iron pan.
  • Heat a little oil with a clove of garlic, add the peeled tomatoes crushed with a fork and the tomato puree.
  • Season with salt and cook for 10 minutes, then add fresh basil.
  • Take a pan with a lid and layer the eggplants with the sauce, chopped mozzarella and Parmesan cheese until the ingredients are finished.
  • Add oregano and cook the eggplants in a pan over medium-law heat, covering with lid, for 20 minutes.

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