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Datterini tomatoes passata occhionero datterini tomatoes

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The datterini tomato passata is made by the company Quarto dei Greci whose commitment is to produce healthy and fresh products. The datterino tomato is small and once ripen it shows a good acidity perfectly balanced with the sugar, which is why it is perfect to make passata. Only a pinch of salt and some extra virgin olive oil are added.

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ingredients
Datterino tomato, salt, basil, extra virgin olive oil.
Size
310 g

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Datterini tomatoes passata occhionero datterini tomatoes

Datterini tomato passata by Quarto dei Greci. Season your dishes with this tasty tomato sauce from Molise.

The datterino tomato is a type of vegetable suitable for making sauces and passatas. The sweetness and texture of this tomato give great flavours and aromas to the passata. The perfect balance between acidity and sweetness makes this product full in flavour and persistent on the palate. The Masseria Quarto dei Greci grows these tomatoes in respect of the nature and environment; once the tomatoes are perfectly ripen, they are picked and used straightaway to makes the passata. Used to flavour many dishes, from pasta to pizza, from ragù to gamey meat sauces. During the production only salt and basil are added, together with a drop of extra virgin olive oil produced by the company.
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How it's made The datterini tomato passata is made with fresh-picked tomatoes. The tomatoes are washed and cooked briefly in boiling water. They are then sifted so that the solid parts such as the seeds are separated from the pulp. The sauce is made at a temperature of 80°C, it is then poured in containers with basil and salt, hermetically closed and pasteurized to sterilise them.
Size 310 g
Location Prodotto in Italia
Pairing The datterini tomato passata is excellent with pasta, but also with meat and seafood. We suggest to use it to make meat ragù.
Storage In a cool and dry place, preferably in the dark.
ingredients Datterino tomato, salt, basil, extra virgin olive oil.

Combinations

The datterini tomato passata is excellent with pasta, but also with meat and seafood. We suggest to use it to make meat ragù.

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