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Traditional Tomato Puree - 330g
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Traditional Tomato Puree – 330g

5/5
Prepared following the classic procedure with only 100% Italian tomatoes, it has always brought to the table the scent and sweetness of the flavors of the past.
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$1.85

Product Code: LT324/1
EAN Code: EAN 8000282000776
Weight: 330 grams
About this Product

La Torrente Tomato Puree starts off with 100% sun-ripened Italian Tomatoes. They made by srain the skin and seeds, and bottle the smooths, rich, velvety tomato puree right here in Italy to guarantee you with a fresh and authentic flavor.

Ingredients

  • Tomatoes
  • Acidity regulator
  • Citric Acid
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  • Tomatoes
  • Acidity regulator
  • Citric Acid

How to use

Extremely versatile, our tomato puree is the perfect base to make homemade Pasta Sauce, to create delicious Marinara Sauce, for a warming Tomato Soup and Pizza.

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Extremely versatile, our tomato puree is the perfect base to make homemade Pasta Sauce, to create delicious Marinara Sauce, for a warming Tomato Soup and Pizza.

Recipe

Gnocchi alla Sorrentina

Ingredients

500g potato gnocchi -250 g canned pomodorini – 700g mashed tomatoes – 2 garlic cloves – 1 large handful fresh basil – 300g chopped mozzarella cheese

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500g potato gnocchi -250 g canned pomodorini – 700g mashed tomatoes – 2 garlic cloves – 1 large handful fresh basil – 300g chopped mozzarella cheese

Guidelines

  • Put a few tablespoons of garlic-flavoured oil in a pan together, heat it up and cook the tomato puree.
  • Bring a pot of lightly salted water to the boil and cook the pasta.
  • Drain the pasta al dente directly into the pan with the sauce and two tablespoons of the pasta cooking water and sauté the pasta for a few minutes – Arrange everything in a large ovenproof container, taking care to add the cherry tomatoes, mozzarella and basil leaf on the surface. Complete the cooking in a preheated oven at 180 degrees for few minutes, until a crust has formed on the surface
“
  • Put a few tablespoons of garlic-flavoured oil in a pan together, heat it up and cook the tomato puree.
  • Bring a pot of lightly salted water to the boil and cook the pasta.
  • Drain the pasta al dente directly into the pan with the sauce and two tablespoons of the pasta cooking water and sauté the pasta for a few minutes – Arrange everything in a large ovenproof container, taking care to add the cherry tomatoes, mozzarella and basil leaf on the surface. Complete the cooking in a preheated oven at 180 degrees for few minutes, until a crust has formed on the surface

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