Organic Tomato Puree

Just organic tomatoes and a pinch of natural citric acid: nothing else

The Italian summer sun in a bottle, ready to transform every dish into tradition.

Tomato Puree of Monastery

La Organic Tomato Puree di Monastero is the demonstration that an excellent past does not need artifice: organically grown tomatoes e citric acid as the only acidity regulator—a naturally occurring adjuvant in citrus fruits, completely harmless and technically necessary to ensure the safe preservation of the bottled product. No chemical preservatives, no colorants, no added sugars, no salt. Only the red and dense pulp Sun-ripened Italian tomatoes, processed on-site at the height of summer. A deep red passata, with a sweet and slightly tart aroma, and a full-bodied flavor reminiscent of the traditional Po Valley vegetable garden.
 
 
 

The roots of this Passata lie in the arrival of the tomato in Europe

Il tomato (Solanum lycopersicum) is a legacy of the New world: originally from the Andean regions of Peru and Ecuador, it was brought to Europe by the Spanish conquistadors after the 1521, the year of the fall of the Aztec empire. Initially cultivated as an ornamental plant for its red fruits and mistakenly believed to be poisonous due to its belonging to the Solanaceae family, it achieved gastronomic consecration in Kingdom of Naples in the 17th century, where it was first described in the kitchen by the Neapolitan chef Antonio Latini in its The Scalco alla Moderna (1692). The industry of bottledwas born in Po Valley at the end of the nineteenth century, thanks to the invention of the pasteurization process by Louis Pasteur (1864): the peasant families of Emilia and Parma began to preserve the tomatoes from their gardens in glass bottles, founding a tradition that still today represents the heart of Italian cuisine worldwide.
 
 
 

Choosing Organic Passata means choosing an ancient superfood

Tomato is one of the nutritionally more complete vegetables of the Mediterranean diet. Tomato puree, in particular, is a treasure trove of lycopene — the famous red carotenoid responsible for the intense colour of the fruit, recognised by science as powerful natural antioxidant an ally of cardiovascular, prostate, and skin health (natural protection from UV rays). Cooking tomato puree, contrary to what one might think, increases the bioavailability of lycopenemaking it more absorbable by the body. It also provides Vitamin C, Vitamin K, folate, Potassium, Vitamin A (in the form of beta-carotene) and fibers. With just 22 kcal per 100gIt's a light, filling, and versatile food, perfect for any diet. Gluten-free, vegan, and suitable for the whole family.
 
 
 

How to Best Use: Organic Tomato Puree

• TRADITIONAL ITALIAN SAUCES AND FIRST COURSES: the heart of every Mediterranean cuisine. Make the perfect sauce by sautéing Organic Golden Blonde Onion in New stone-ground extra virgin olive oil, perfume it with Fresh basil o Dried oregano and season Organic Senatore Cappelli Spaghetti, Paccheri with ancient organic grains o Organic Penne Rigate, completing with a grating of Organic Parmigiano Reggiano di Montagna DOP 24 months: the quintessential Italian pasta dish.
• Homemade pizza and focaccia like a pizzeria: the essential base of Neapolitan pizza and any stuffed focaccia. Spread a thin layer of passata over the dough, distribute Organic Fiordilatte Mozzarella in pieces or Organic Buffalo Mozzarella, complete with Organic Dried Oregano and some Organic Gaeta DOP Olives, or make it gourmet with Coral salami from Tuscia: the best pizza is the one at home.
• STEWED SECOND COURSES AND RICH SINGLE DISHES: passata is the ideal base for simmering meat and legumes in hearty dishes. Cook with it one Biodynamic Stew stewed with Fresh Garlic and wine, a rustic soup with Organic Chickpeas from Val d'Orcia e Organic Lentils from Val d'Orcia, or prepare an eggplant parmigiana with Organic Fiordilatte Mozzarella: unique dishes with an Italian soul.

The Producer: Monastero

Monastero is an Italian artisan company Podenzano (PC), in the heart of the Po Valley of Piacenza, a land historically suited to the cultivation of canned tomatoes. The production philosophy combines thecraftsmanship from manual processing to rigorous adherence to certified organic principles, with special attention to the quality of the raw materials: Italian tomatoes picked at full ripeness and processed the same day to preserve their aroma, color, and nutritional properties.
 
 
 

Ingredients

Organic tomatoes, acidity regulator: citric acid. Store in a cool, dry place away from sunlight. Once opened, store at +4°C and consume within 3 days.
 
 
 

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

• Energy: 91 kJ / 22 kcal
• Fat: 0,1 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 3,5 g (of which sugars: 3,5 g)
• Fiber: 1,2 g
• Protein: 1,7 g
• Salt: 0,08 g

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