Bloody Negroni

Bloody Negroni

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.

Tomato Puree

cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy

Ingredients

Tomato Puree

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

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Method

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.
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.

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