Tomato Concentrate in all its forms is a great way to bring flavour, texture and colour to your cooking. It is perfect for recipes that require long cooking times such as Bolognese sauce, casseroles and stews. But it can also be used in quick recipes, to add depth to various quick cook sauces.. Did you know it takes 5.5kg of fresh tomatoes to make 1kg of Mutti Double Concentrate?
Dark red color
Paste-like soft texture
Maximize your tomato flavor
Learn more about…
Mutti®Concentrated Tomato Paste was the first product introduced by the Fratelli Mutti company in 1899. In 1951, Mutti was the first to pack tomato paste into a tube, a significant innovation at the time. Great tasting, long-lasting, and with a cap that could be used as a thimble, it became a favorite amongst Italian families. This paste uses only the highest quality, 100% Italian tomatoes – not by-products from other tomato processing. Use it to deepen the flavor and thicken recipes like Bolognese, casseroles, and stews
Ideal for: Use to intensify flavor together with other tomato products
How is it made?
After the selection phase, the best tomatoes are crushed and heated to around 65°C. The juice is separated from the skin, pips, and cellulose using a centrifugal process.
Concentration occurs through evaporation within a vacuum inside stainless steel tanks. The temperature of 65°C helps to retain the flavor properties of the product.
The concentrate is ready to be packaged once it has been heated to around 92ºC to ensure that it is microbiologically stable. The empty packages are steam-treated to eliminate any impurities. Once filled, they are then cooled with water.
To learn more about how we make our products
Visit the Field to Table
Now you know more about Tomato Paste – It´s time to cook!