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Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.
We test everything we sell. Here’s how we’d use this.
For deeper, richer tomato flavor, use as you would use normal tomato paste in your favorite recipes. For the richest flavor from your tomato paste, try browning it before adding liquid.
Because this paste is so flavorful, it can be used in place of canned tomatoes for a quick and delicious sauce. Saute a few tablespoons with plenty of extra virgin olive oil and chopped onion or garlic, then stir in your pasta water until the paste is rehydrated and saucy.
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