Organic Fresh Tomato Sauce

95% Tuscan tomatoes, grown by monks and processed fresh — gluten-free

Six ingredients and nothing else: Sunday sauce, ready-made

Siloe Monastery Fresh Tomato Sauce

Tomato makes up 95% of this jar, and it's Tuscan tomatoes grown by the monks on the monastery grounds and processed fresh, not reconstituted from tomato paste. The rest is a real soffritto—onion, carrot, celery—plus basil and sea salt: six ingredients in total, all organic, with no added sugars, preservatives, flavorings, or thickeners. The result is a sauce with a vibrant color and full flavor, sweet by nature and not by addition, with that roundedness that only a slow-cooked soffritto can provide. It's a ready-made sauce in the truest sense of the word: just heat it up and season, without having to add anything.
 
 
 

The roots of this sauce are sunk in two centuries of mistrust

It seems impossible today, but it took the tomato almost two hundred years to reach our plates. Arriving in Europe from the Americas around 1540, it was long cultivated solely as an ornamental plant and botanical curiosity: it belongs to the Solanaceae family, which in Europe included poisonous plants such as belladonna and jimson weed, and suspicion was such that their effects were feared. Its Italian name was born precisely at that time, from the "golden apple" with which the Sienese physician Pietro Andrea Mattioli described the first yellow fruits arriving in Tuscany in 1544. Only between the eighteenth and nineteenth centuries, in Southern Italy, did the tomato move from the garden to the kitchen, and within a few generations it redefined the entire Italian cuisine. It's difficult to imagine a gastronomic identity more closely tied to an ingredient that, until recently, historically speaking, didn't exist.
 
 
 

Choosing Siloe Tomato Sauce means taking care of yourself

With 31 kcal per 100 g, 0,2 g of fat, and 2,8 g of fiber, it's a light condiment in the truest sense of the word. The sugars, 4,05 g, are those naturally present in the tomato and the vegetables used in the soffritto: there are no added sugars, unlike in many commercial sauces where they serve to balance the acidity of mediocre ingredients. Salt is limited to 0,6 g per 100 g. Cooked tomatoes also make lycopene—the carotenoid that gives them their red color—more available than raw tomatoes, especially if you add a drizzle of oil. The sauce is naturally gluten-free.
 
 
 

How to Best Use: Fresh Tomato Sauce

• ON PASTA, EVEN GLUTEN-FREE: heat it for a few minutes and season it with Organic chickpea and lentil lilies or Organic Chickpea Sedanini — since the sauce is gluten-free, the dish is also suitable for celiacs — completing with a drizzle of Organic Siloe Extra Virgin Olive Oil raw.
• AS A BASE FOR MAIN COURSES AND SINGLE DISHES: it is perfect for cooking meatballs and Extra Biodynamic Hamburger with sauce, for a quick parmigiana or for eggs in purgatory, with a hint of Ground Ginger Chili Pepper.
• ON PIZZAS, IN LASAGNE AND IN THE BAKED OVEN: the right consistency makes it ideal to spread on a homemade pizza with some Organic Provolone, or alternate with béchamel and pasta in a lasagna pan.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that cultivates the land around the monastery, in the province of Grosseto, according to the principles of organic farming, with crop rotation, green manure, and organic fertilizers. The tomatoes for this sauce grow in the same fields that produce ancient grains, legumes, saffron, chili peppers, and grapes: a supply chain that is entirely in-house, from sowing to jarring.
 
 
 

Ingredients

Tomato* 95%, onion*, carrot*, celery*, basil*, sea salt.
* from organic farming. Product origin: Italy.

Gluten-free product. Contains celery.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 128 kJ / 31 kcal
• Fat: 0,2 g
• of which saturated: 0,1 g
• Carbohydrates: 4,5 g
• of which sugars: 4,05 g
• Fiber: 2,8 g
• Protein: 1,3 g
• Salt: 0,6 g

Food container

Store the jar tightly closed in a cool, dry place, away from light. After opening, refrigerate and consume within a few days, scooping out the sauce with a clean spoon. Since it contains no preservatives, the sauce should be treated as a homemade sauce. If you don't use it all, you can freeze it in portions. It's normal for the color and consistency to vary slightly from batch to batch, as they depend on the season and the tomatoes harvested.
 
 
 

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