Passata Tomato La Fiammante – Italian Tomato Puree

A velvety passata, ready for your pasta and pizza

A successful tomato sauce starts with a good tomato. This passata is velvety and thick: it coats the spoon, smells of fresh tomato and needs only a clove of garlic and a drizzle of oil to become a sauce.

What you will taste

• Texture: velvety and thick, neither liquid nor compact.
• Aromas: fruity tomato, with a herbaceous hint.
• Taste: round, slightly tangy, with a natural sweetness.

How to use it

• Pasta al pomodoro: a clove of garlic browned in olive oil, the passata, a few basil leaves, over low heat.
• On a homemade pizza dough, spread cold.
• In a ragù, added at the end of cooking to keep its fruity side.

Where it comes from

La Fiammante is the brand of the ICAB La Fiammante cannery, based in Buccino, in the province of Salerno, at the gates of the Cilento National Park. Its tomatoes come from Campania, but also from Apulia, Basilicata, Molise and Tuscany.