Stria with sieved tomatoes and tomato paste

Stria with sieved tomatoes and tomato paste

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.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


  • 325 g Mutti Tomato Puree
  • 1 tube Mutti Double Concentrated Tomato Paste
  • 1 kg flour
  • 55 g butter
  • 55 g lard
  • 28 g fresh yeast
  • 35 g sugar
  • 40 g fine salt
  • 100 g leek
  • 9 g basil
  • 4 tbsp milk
  • 1 egg
  • 100 ml extra virgin olive oil
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Stria with sieved tomatoes and tomato paste: Method

  1. Melt butter and lard together in a pot, add cold milk, sugar and fresh yeast
  2. Pour everything onto the heaped flour, then add the egg, salt and olive oil, and knead virgorously
  3. Let the dough rise for at least one hour, then spread it out onto a baking sheet, cover with a towel and let it rise again for 30 minutes
  4. Bake at 350°F (180°) for 40 minutes
  5. In a casserole heat Mutti Tomato Puree with leek and basil, add Mutti Double Concentrated Tomato Paste and a few tablespoons of water
  6. When the stria is ready, pour the tomato sauce onto it and bake again for 10 minutes
  7. Serve hot

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Also made with: Passata

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