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Traditional Tomato Puree - 680g
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Traditional Tomato Puree – 680g

5/5
From the ancient tradition of Casa Muraca, the traditional tomato sauce is born.
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$3.49

Product Code: MUR338/1
EAN Code: EAN 8004534129536
Weight: 680 grams
About this Product

It is obtained with the traditional method from tomatoes grown and harvested by hand and processed in 5 hours. It is a premium tomato sauce with an “ethical” flavor thanks to the careful attention.

Ingredients

  • Italian Tomatoes
  • Salt
“
  • Italian Tomatoes
  • Salt

How to use

  • Heat sauce slowly in a saucepan, mix with pasta and serve.
  • Also great as: sauce for meat or fish dishes, spread on bruschetta or crostini. A spread on crackers and breads. A dip for a party finger food . Also as ann ingredients in a salad dressing
“
  • Heat sauce slowly in a saucepan, mix with pasta and serve.
  • Also great as: sauce for meat or fish dishes, spread on bruschetta or crostini. A spread on crackers and breads. A dip for a party finger food . Also as ann ingredients in a salad dressing

Recipe

Penne allo Scarpariello . The name of this dish derives to the term “scarpari”, the shoesmakers of the past who were usually repaid for their work with wath they had in the pantry, usually tomatoes, cheese and pasta

Ingredients

500g of penne – 400g of tomato puree – 200g of cherry tomatoes
-40g of pecorino cheese

  • 380 g Tomato puree
  • Garlic 1 clove
  • Basil as needed
  • Grana Padano Parmesan 100 g
  • Extra virgin olive oil as needed
  • Salt just enough
“

500g of penne – 400g of tomato puree – 200g of cherry tomatoes
-40g of pecorino cheese

  • 380 g Tomato puree
  • Garlic 1 clove
  • Basil as needed
  • Grana Padano Parmesan 100 g
  • Extra virgin olive oil as needed
  • Salt just enough

Guidelines

  • Heat a drizzle of extra virgin olive oil in a pan and brown the garlic clove.
  • Once browned, remove it from the pan and pour the tomato puree mixed with the cherry tomatoes..
  • Season with salt, if necessary add half a glass of water and cook.
  • In the meantime, cook the pasta in plenty of boiling salted water.
  • Drain it al dente and put it in the pan with the sauce, the pecorino and grana padano parmesean.
  • Quickly skip the last two minutes.
  • Then, it is ready to be served with some basil on the top .
“
  • Heat a drizzle of extra virgin olive oil in a pan and brown the garlic clove.
  • Once browned, remove it from the pan and pour the tomato puree mixed with the cherry tomatoes..
  • Season with salt, if necessary add half a glass of water and cook.
  • In the meantime, cook the pasta in plenty of boiling salted water.
  • Drain it al dente and put it in the pan with the sauce, the pecorino and grana padano parmesean.
  • Quickly skip the last two minutes.
  • Then, it is ready to be served with some basil on the top .

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