Passata sauce

The passata, a basic tomato sauce in Italian cuisine, originates from the rich culinary tradition of the country. It is commonly used as a foundation for a variety of dishes such as pasta, pizza, soups, and many other recipes. Our passata stands out with the addition of freshly caramelized onions, which bring a sweet touch to balance the natural acidity of the tomato and complement its flavour with other aromas. These caramelized onions also contribute to giving the sauce a smoother texture.

Available all year long.

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

For an aperitif version:
Preheat oven to 200°C.
Toast the bruschetta bread for a few minutes. Once toasted, remove the bread from the oven and rub a clove of garlic over it.
Add some passata sauce on top and arrange some mozzarella pieces and a drizzle of olive oil.
Place the bruschetta back in the oven for a further ten minutes (the mozzarella should be melted and golden-brown).
Once cooked, remove the bruschetta from the oven and place slices of Serrano ham and fresh basil on top.
Serve.

For a vegetarian version:
Cook orrechiette according to packet instructions.
In a saucepan, sauté eggplant cubes in a drizzle of olive oil. Pour in the passata sauce and cook over low heat. Then add the pasta. A
Serve garnished with crushed feta, fresh oregano and a grind of black pepper.

65% San Marzano tomato, 28% caramelized onion [onion, sugar, balsamic vinegar (contains: SULFITE), sunflower oil], olive oil, basil, double concentrated tomato paste, garlic powder, salt, brown sugar, oregano, black pepper.

Nutritional values / 100 ml

Energy

241 kJ / 61 kcal

Fat

3,6 g

of which saturates

0,5 g

Carbohydrate

5,3 g

of which sugars

3,8 g

Fiber