Stria with tomato

Stria with tomato

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 (COOK TIME: 60+ min)

cooking sketch Easy


  • 11.5 oz Mutti® Tomato Puree (Passata)
  • 1 tube Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2.2 lb flour
  • 2 oz butter
  • 2 oz lard
  • 1 oz fresh yeast
  • 1.2 oz sugar
  • 1.4 oz fine salt
  • 3.5 oz leek
  • 0.3 oz basil
  • 4 tbsp milk
  • 1 egg
  • 0.4 cup extra virgin olive oil
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  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 for 40 minutes
  5. In a casserole heat Mutti® Tomato Puree (Passata) with leek and basil, add Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) 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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