Bloody negroni made with sieved tomatoes
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
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 sieved tomatoes: 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 with orange peel.
