Bionaturae Organic Whole Peeled Tomatoes Description
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No Salt Added
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Product of Italy
Bionaturae Organic Whole Peeled tomatoes are grown on small family farms in Italy and harvested at the peak of ripeness. We pack our tomatoes on the same day of harvest to preserve the unparalleled flavor of garden-fresh tomatoes. The natural goodness is so perfect, we do not add salt, basil, or any additives. Enjoy authentic Italian flavor in your favorite recipes all year long.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (124 g)
Servings per Container: About 6
| Amount Per Serving | % Daily Value |
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| Calories | 30 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 15 mg | 1% |
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| Total Carbohydrate | 6 g | 2% |
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| Fiber | 1 g | 4% |
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| Total Sugars | 4 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 1 g | |
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| Vitamin D | | 0% |
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| Calcium | | 0% |
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| Iron | | 2% |
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| Potassium | | 6% |
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Other Ingredients: Organic tomatoes, organic tomato puree.
For Detailed Manufacturing Facility Information, Please Visit Bionature’s Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Pasta e Ceci – Italian Pasta & Chickpeas
This classic Italian dish has many proud family and regional variations and the strong opinions that go with them. There are debates about whether it should be served as a soup, stew or pasta. This recipe takes the pasta route, and it’s a good one! Begin by sautéing onion, garlic and rosemary in olive oil, then add tomatoes, red wine and protein-packed chickpeas, mashing a few to achieve a creamy texture. Add cooked orchiette pasta that cradles the sauce in its dome shape, and Sunday dinner is served! It’s said that a little ground black pepper and a drizzle of olive oil upon serving pops the flavor. Ciao.
Pasta e Ceci – Italian Pasta & Chickpeas
- 2 Tbsp. extra virgin olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 Tbsp. finely minced fresh rosemary
- 1 28 oz. can whole peeled plum tomatoes with juices
- ¾ cup dry red wine
- 2 Tbsp. tomato paste
- 1 tsp. salt
- 1 15 oz. can chickpeas, rinsed and drained
- 1 lb. orecchiette pasta
- Freshly ground black pepper (to taste)
- In large pot of well-salted water, prepare pasta according to package directions. Reserve approximately ½ cup cooking water before draining.
- In large skillet over medium heat with olive oil, add onion, garlic and rosemary and sauté for 5 minutes, or until onions are translucent. Add tomatoes (breaking up with wooden spoon), wine, tomato paste and salt. Stir to combine and raise heat to bring to simmer. Let simmer for 15 minutes, stirring occasionally.
- Add chickpeas, mashing approximately half with potato masher. Let simmer an additional 10 minutes.
- Add pasta to sauce skillet. Gently stir in ¼-½ cup reserved pasta cooking water and freshly ground black pepper to taste. Serve immediately.
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