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Field to table
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Recipes
Do art yourself
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Tomato Recipes
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Vegetarian
Vegetarian
Passata
Vodka pasta
Vodka pasta is a delicious and easy to prepare first course. Its delicate vodka flavor combined with Mutti Tomato Puree and cream make every creamy forkful irresistible.
20 min
Easy
Double concentrated tomato paste
Tomato Hummus
Tomato Hummus is one of the variations of the famous chickpea hummus. The Mutti tomato paste makes this dip more delicious than ever.
10 min
Easy
Passata
Stuffed Savoy Cabbage Rolls
50 min
Easy
Polpa
Vegetarian Pizza “Ortolana”
A special, tasty and fragrant Margherita, with the addition of potatoes, rosemary and thinly sliced asparagus.
1h
Medium
Pelati
Linguine with Rocket Pesto and Peeled Tomatoes
The perfect marriage of pasta and Mutti peeled tomatoes celebrated with a delicious rocket pesto.
Easy
Passata
Tomato Soup with potato spheres and fried basil
A twist on a classic tomato soup recipe with the addition of potatoes spheres for a sophisticated and delicious final result.
45 min
Easy
Double concentrated tomato paste
Tomato Risotto with Parmesan Fondue and Fried Veggies
A creamy risotto made to impress: the tomato flavor is enriched by the Parmesan fondue and the mediterranean scents of juicy vegetables.
30 min
Easy
Pelati
Omelette with brie cheese and marinated peeled tomatoes
What’s better to start your day, than an omelette with brie and marinated sliced peeled tomatoes? Maybe two!
Easy
Cherry Tomatoes
Cherry tomato jam with herb scones
45 min
Challenging
Cherry Tomatoes
Crispy Cauliflower with Cherry Tomatoes and Parmigiano Reggiano
Infused with freshness from the cauliflower, tomatoes, and herbs, this appetizer is perfect for your next cocktail party.
30 min
Challenging
Polpa
Penne all’Arrabbiata
This fiery classic gets its heat from red pepper flakes and its fresh depth of flavor from tomatoes preserved fresh off the vine. Now you can enjoy the taste of summer any time of year. Make the sauce ahead for a super-fast weeknight meal.
35 min
Easy
Pelati
Potato Gnocchi with Spicy Tomato Sauce
*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food”, by Oscar Farinetti. The delightfully light texture of handmade gnocchi is so far superior to storebought, the extra time and effort is well worth it.
2h
Challenging
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