Since 1899, the Mutti family has shared a passion for the taste of naturally sweet, vine-ripened Italian tomatoes. Taste the difference that remarkably vibrant, fresh tasting tomatoes make in your recipes and you’ll understand why chefs love Mutti®.
Our story
OUR TOMATOES
We start with the best tasting, perfectly ripe, Italian tomatoes then preserve them using our patented low temperature process. The result: remarkably fresh taste, enticing aroma, and vibrant red color.
Hands down the best canned tomatoes you can purchase…
– Kevin Miller via Amazon
To my knowledge, there is no comparable American product and I highly recommend this to anyone who is serious about their pasta or pizza sauce.
– Mike G. via Amazon
Absolutely the best tomatoes I have found anywhere in the US. The less you add to them the better they are…
–Greg Gooch via Facebook
These are the best tomatoes for sauce/gravy/marinara, whatever your crazy Italian family calls it!!!
Thebest!!!!
– Cari via Amazon
This isn’t canned tomatoes. This isn’t tomato sauce. This is the stuff real Italian food lovers and Italian people use, in Italy… Once you go Mutti, you never go back to anything you tasted prior.
Our film series brings us into the home kitchens of highly acclaimed chefs to share conversation, cooking, and a peek into their personal lives.
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ANGIE RITO. SCOTT TACINELLI.
Chefs/Partners, Don Angie | NYC
Pepperoni Rice-Stuffed Mussels with Lemon Aioli
In a home filled with laughter, artwork, and mementos from their travels, the couple behind the restaurant with a 3,000 person waitlist dishes up a unique and delicious handheld appetizer.
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Alex Raij.
Chef/Owner, Txikito, El quinto, La Vara, and Saint Julivert | NYC
Calderta de pescado menorquin inspired fish stew
We enjoy some time with the busy James Beard Finalist behind some of New York’s most celebrated restaurants as she prepares a delicious Menorca-inspired fish stew that is conveniently achieved with pantry and freezer staples.
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JONAH MILLER.
Chef-Owner, Huertas | NYC
Salmorejo ( Chilled Spanish tomato soup )
The chef behind one of NYC’s preeminent Spanish restaurants and co-author of The New Spanish, we visit Jonah in Brooklyn to make a batch of Salmorejo—gazpacho’s heartier southern cousin.
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SILVIA BARBAN.
CHEF-OWNER, LaRina Pastificio e Vino | NYC
Spicy chitarra pasta with burrata, anchovy colatura, and basil
Born and raised in Northern Italy, Chef Barban creates a dish inspired by her childhood – Spicy Chitarra Pasta with Burrata, Anchovy Colatura, and Basil – while chatting about her career trajectory from TOP CHEF to NYC.
