Rougaille made with tomato puree

Rougaille 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.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy


  • 1 400 g bottle Mutti Passata Tomato Puree
  • 1 400 g can Mutti Organic Peeled Tomatoes
  • 450 kg of raw (deveined prawns (or a protein of your choice))
  • 3 tbsp extra virgin olive oil
  • 5 cloves of garlic (finely chopped)
  • 2 medium onions (thinly sliced)
  • 1/2 tbsp of ground cumin
  • 3 sprigs of thyme
  • 2 red chillies (optional)
  • 1 cup of chopped coriander
  • 3-4 curry leaves
  • 1 tbsp of brown sugar
  • Salt and pepper
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Rougaille made with tomato puree: Method

  1. In a medium saucepan, add 1 tbsp of extra virgin olive oil over medium heat and add the prawns. Cook the prawns until they are slightly pink.
  2. Transfer prawns to a bowl and leave them to the side.
  3. In the same pan, add the remaining oil over medium heat.
  4. Add onions and garlic, then fry until golden.
  5. Add the Mutti Passata Tomato Puree and Mutti Organic Peeled Tomatoes followed by brown sugar, chilli, curry leaves and thyme.
  6. Cook for roughly 10 minutes over medium heat until the sauce thickens.
  7. Stir in cumin, salt and pepper.
  8. Add prawns and stir in the chopped coriander.
  9. Serve the rougaille with either rice or roti.

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Also made with: Mutti Passata

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