The tomatoes ripened in sunny Umbria and were quickly processed after harvest. The passata producer uses only fruit grown on his own organic farm. This means that the tomatoes do not have to be transported remotely after harvesting and the producer has perfect control over the fruit used in production. After harvesting, the tomatoes are immediately transported to the processing plant, where they are peeled, heated and passed through a coarse sieve. Basil is then added, the mixture is filled into bottles and, once sealed, the product is pasteurised. Unlike tomato puree, passata is not thickened during production and so retains more of the natural flavour and aroma of the tomatoes than tomato puree. It can be used in place of tomatoes in sauces and soups if we lack fresh tomatoes at home or if we want to avoid lengthy processing. Passata rustica makes an ideal base for pasta sauces, soups and vegetable mixes.

Ingredients: tomatoes, basil. Both ingredients come from controlled organic farming.

Nutritional data per 100 g:

Energy value 128 kJ/31 kcal

Fat 0,5 g

of which saturates 0,3 g

Carbohydrates 4,5 g

of which sugars 3,3 g

Fibre 1.2 g

Protein 1,4 g

Salt 0,03 g

Storage: pasteurised. After opening, store at a temperature below 5 °C and use within 4 days.