Mutti Parma Double Concentrated Tomato Paste Description
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Italy's #1 Brand of Tomatoes
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100% Italian Tomatoes
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Remarkably Fresh Flavor
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Tomatoes For Versatile Cooking
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Vegan Friendly & Gluten Free
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Sustainably Grown
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Kosher Certified
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
The intense essence of the tomato
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. In 1951, Mutti was the first to pack tomato paste into a tube, a significant innovation at the time. Great tasting, long lasting, and with a cap that could be used as a thimble, it became a favorite amongst Italian families. This paste uses only the highest quality, 100% Italian tomatoes – not by-products from other tomato processing. In fact, 5.5 lbs. of fresh tomatoes are used to make every 1 lb. of Double Concentrated Tomato Paste. Use it to deepen flavor and thicken recipes like Bolognese, casseroles and stews.
Rich & Intense
Paste-Like Soft Texture
Strong and tasty. Our Tomato Concentrate is made through multiple pressure reductions. Instead, Polpa is a semi-cooked product that retains the freshness of the whole summer tomato and has a gentle herbal flavor. Use them together in all the sauces where you want the crisp tomato flavor.
Directions
How To Use
The concentrate in its various versions is ideal for giving extra color, flavor and texture to dishes. It is especially suitable for dishes needing very long cooking times such as ragus, stews, and one-pot wonders. Concentrate adds a finishing intense tomato flavor to your dishes.
Ideal for: Use to intensify flavor together with other tomato products.
Free Of
GMOs, gluten and animal ingredients.
*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: 2 Tbsp. (32 g)
Servings per Container: About 4.5
| Amount Per Serving | % Daily Value |
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| Calories | 30 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 60 mg | 3% |
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| Total Carbohydrate | 6 g | 2% |
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| Dietary Fiber | 2 g | 6% |
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| Total Sugars | 4 g | |
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| Protein | 1 g | |
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| Potassium | 380 mg | 8% |
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Not a significant source of saturated fat, trans fat, cholesterol, added sugars, vitamin D, calcium and iron.
Other Ingredients: Tomatoes, mediterranean sea salt.
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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Vegan Jackfruit Empanadas
If you’ve never used jackfruit as a meat replacement, you’re seriously missing out. It has the structure of pulled pork and beautifully takes on the flavors it mixes with. These jackfruit empanadas incorporate onion, red bell pepper, fresh garlic, tomato paste and a handful of other savory, sweet and umami ingredients. Make the dough with sprouted wheat flour, some superfood seeds, lemon and a pinch of salt for a clean-eating hand pie that will astound and delight everyone who comes to sit at your table.
Vegan Jackfruit Empanadas
Filling
- 1 can (20 oz.) jackfruit (drained and chopped)
- ½ cup red onion (small chop)
- 1-2 Tbsp. chopped green onion (chopped)
- ½ cup red bell pepper (small chop)
- 2 garlic cloves (minced)
- 2 Tbsp. avocado oil
- 2 tsp. roasted garlic powder
- 2 tsp. smoked paprika
- 1 tsp. cumin
- 2 Tbsp. tomato paste
- 1 Tbsp. smoked coconut aminos
- 1 Tbsp. soy sauce
- 1 tsp. maple syrup
- 1 tsp. apple cider vinegar
- Salt
- Pepper
Dough
- 2 cups sprouted whole wheat flour
- 1-½ Tbsp. hemp seeds (or chia, sesame or amaranth)
- 1-2 tsp. salt
- 5/8 cup water
- 1 Tbsp. freshly squeezed lemon juice
- 6 Tbsp. avocado oil (or olive oil)
- In pan over medium heat, heat avocado oil. Add garlic and sauté several minutes until fragrant. Add onions and red pepper and sauté another 5-6 minutes. Mix in dried spices and jackfruit, cover and cook 5 minutes.
- In bowl, mix tomato paste, maple syrup, aminos, soy sauce, apple cider vinegar, salt and pepper. Add to pan with jackfruit and mix well. Cover, reduce heat to low and cook 5 -10 minutes.
- In bowl, mix together flour, seeds and salt. Add water in center. Mix well. Add lemon juice. Mix again and add oil. Mix well.
- Preheat oven to 350 degrees F.
On clean flat work area dusted with flour, work and stretch dough with hands. Using rolling pin, work dough until very thin. Cut into shapes of choice. (Note: Use 4-inch cookie cutter, if desired.)
- Scoop filing onto one piece of shaped dough and place another piece of dough on top. Using fork or crimping tool, seal together edges. Brush pies with small amount of oil.
- Arrange on sheet pan and bake about 20 minutes until golden-brown.
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