Highlights
- 100% Italian
- Production and Control Guaranteed by Mutti
Description
Peeled Tomatoes in Tomato JuiceMutti Whole Peeled Tomatoes – Authentic Italian Flavour, Naturally PreservedMutti Peeled Tomatoes (Pelati) are whole, sun-ripened Italian tomatoes, carefully blanched and peeled, then packed in a rich, velvety tomato Passata. Grown in the fertile fields of Italy, these tomatoes are harvested at the height of the season for maximum flavour, colour, and aroma. Firm yet tender, Mutti Peeled Tomatoes maintain their shape during cooking while releasing a deep, naturally sweet tomato taste, perfect for slow-simmered sauces, braises, or oven-roasted dishes. They offer versatility in the kitchen, allowing you to crush, chop, or blend to suit any recipe.If you enjoy our Mutti Whole Peeled tomatoes, why not try our Double Concentrate Puree or tomato Passata to elevate your mid-week meal.
Mutti Tomatoes is a premium Italian brand known for its rich, authentic, and flavourful tomato-based products.With over 125 years of expertise, Mutti offers a range of high-quality tomato products, from purees to chopped tomatoes, crafted from sun-ripened, Italian-grown tomatoes. The brand is synonymous with excellence, innovation, and sustainability, placing a strong emphasis on using eco-friendly farming practices and supporting local agriculture. Mutti's commitment to superior taste, ethical sourcing, and environmental responsibility has made it a trusted name in kitchens worldwide.Whether you're a home cook or a professional chef, Mutti promises to deliver the perfect balance of quality, flavour, and tradition in every can.Rigatoni all’amatricianaIngredients for 2 people:Rigatoni 200gMutti Peeled Tomatoes 400gPork cheek (Guanciale) 100g1 chilli pepper1/2 glass of white wine2 tbsp of grated Pecorino Romano cheeseSalt and pepperMethod:Remove the rind from the pork cheek (guanciale) and cut it into strips. Place it in a pan and let it cook over medium-low heat until the guanciale is golden and crispy. Remove the guanciale and keep it warm. Deglaze the fat from the guanciale with white wine and let it evaporate. Add the Mutti Peeled Tomatoes and crush them with a fork. Add the chilli pepper, adjust with salt and pepper, and let it cook gently for 10 minutes. After this time, remove the chilli pepper and add half of the guanciale. Let it infuse for a few minutes. Cook the rigatoni in plenty of salted water until al dente. Drain them and add them to the sauce. Mix well, and off the heat, toss with a tablespoon of grated Pecorino Romano cheese. Serve the rigatoni all’amatriciana garnished with the remaining guanciale and a sprinkle of Pecorino Romano cheese.
Pack size: 1600G
Drained weight
260g
