Tomato Passata
According to the classic process, the round tomato is crushed and cooked until it has a creamy density. Ideal for meat sauce, boiled and velvety.
Available in these packings:
400 gr. | 800 gr. | 2250 gr.
The best tomatoes are selected and chopped at room temperature (around 20 ° C) according to a patented process.
The cans are filled with pulp at a temperature of about 80 ° C. Once closed, they are pasteurized at 90 ° C for about 1 hour.
It takes 5kg of fresh tomatoes
to obtain
1kg of Tomato Pulp
According to the classic process, the round tomato is crushed and cooked until it has a creamy density. Ideal for meat sauce, boiled and velvety.
Available in these packings:
400 gr. | 800 gr. | 2250 gr.
The best tomatoes are selected and chopped at room temperature (around 20 ° C) according to a patented process.
The cans are filled with pulp at a temperature of about 80 ° C. Once closed, they are pasteurized at 90 ° C for about 1 hour.
It takes 5kg of fresh tomatoes
to obtain
1kg of Tomato Pulp
