Bloody negroni made with tomato puree
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
10 min (COOK TIME: 10 min)
Easy
Ingredients
-
200
ml
Mutti passata
-
Angostura Bitters
-
22
ml
gin
-
30
ml
sweet vermouth
-
22
ml
Campari
-
Orange peel, to garnish
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Bloody negroni made with tomato puree: Method
- Combine Mutti Passata Tomato Puree with 200ml water and a few splashes of Angostura Bitters. Whisk together then pour the mixture into jumbo ice cube trays (this should make about 6 large ice cubes) and freeze overnight.
- When ready to serve, build the gin, vermouth, and Campari in a rocks glass. Place a tomato ice cube into the drink and serve your delicious bloody negroni with ice cubes together with orange peel.
