Bloody Negroni made with Tomato Puree

Bloody Negroni made with Tomato Puree

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy


  • 1 cup Mutti® Tomato Puree (Passata)
  • Angostura Bitters
  • 1.5 tbsp gin
  • 2 tbsp sweet vermouth
  • 1.5 tbsp Campari
  • Orange peel (to garnish)
Share the ingredient list

Bloody Negroni made with Tomato Puree: Method

  1. Combine Mutti® Tomato Puree (Passata) with 1 cup of 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.
  2. 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.

Liked the recipe?

Share with your friends

Also made with: Tomato puree

Choose country and language

Global site