Mutti Tomato Puree with Basil Description
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Italy's #1 Tomato Brand
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Remarkably Fresh Taste
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100% Sun-Ripened Italian Tomatoes
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No Additives, No Calcium Chloride, No Citric Acid
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Non-GMO Project Verified
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Sustainably Farmed
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Family Owned for Four Generations
Mutti sun-ripened tomatoes are transformed into a sweet velvety puree with a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and sweet flavor. A fragrant basil leaf is added to each bottle.
The glass bottled tomatoes are the best-kept secret in every recipe from a fast tomato basil soup, marinara sauce, and even a Basil Bloody Mary drink. Perfect for those passionate about cooking and?desire great taste.
Directions
Refrigerate after opening. Use within 5 days.
Free Of
GMOs, gluten, BPA, additives, calcium chloride, citric acid, or preservatives.
*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: 1/4 Cup (60 g)
Servings per Container: About 12
| Amount Per Serving | % Daily Value |
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| Calories | 20 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 120 mg | 5% |
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| Total Carbohydrate | 5 g | 2% |
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| Dietary Fiber | 2 g | 6% |
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| Total Sugars | 3 g | |
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| Protein Less than | 1 g | |
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| Potassium | 230 mg | 4% |
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Other Ingredients: Tomato, salt, basil, basil extract.
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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Baked Eggplant Pizza Boats
[vc_row][vc_column][vc_column_text]If you’re craving pizza vibes without the heavy crust, these eggplant pizza boats are your new go-to. They’re earthy, colorful, and full of good-for-you flavors that make you feel light yet totally satisfied. Picture tender roasted eggplant cradling a bright garlicky tomato sauce, melty mozzarella (or vegan cheese if that’s your groove) and a sprinkle of fresh basil. It’s basically Mother Nature’s way of saying, “Hey babe, let’s do pizza night a little differently.” These beauties are lower in carbs, higher in nutrients and so simple to make you’ll wonder why you ever dialed for delivery. Perfect for a weeknight dinner, a laid-back dinner party or just when you need a warm hug of comfort food. Once they hit the table, don’t be surprised if everyone drifts toward them like moths to a flame. Peace, love and eggplant pizza forever.
Baked Eggplant Pizza Boats
- 2 large eggplants
- Pinch coarse salt
- 2 Tbsp. olive oil
- 3 cloves garlic
- 6 cups tomato puree
- 1-2 bay leaves
- Sea salt (to taste)
- Black pepper (to taste)
- 1 cup organic mozzarella pieces (or vegan mozzarella)
- Sprinkle grated Parmigiano cheese (or vegan nutritional yeast)
- Handful leaves fresh basil
- Cut eggplants in half. Sprinkle coarse salt on flesh to draw out water; let rest 30 minutes.
- In sauté pan over medium-low heat, sauté garlic in olive oil. Add tomato puree, salt, pepper and bay leaves and cook about 15 minutes.
- Preheat oven to 350 degrees F. Brush salt off eggplants and pat dry with paper towel or kitchen cloth. Brush eggplant flesh with olive oil. (Note: Be sure to brush salt off eggplant or it will be too salty.)
- On baking pan, place eggplant halves face down. Cook about 30 minutes, or until eggplant is soft enough for seed removal.
- Into a deep-sided, ceramic baking pan, carefully transfer eggplants and remove seeds with spoon.
- To each eggplant half, add pieces of mozzarella and cover with tomato sauce mixture. Cover with more slices of cheese.
- Cook in oven 15-20 minutes.
- To serve, garnish with fresh basil leaves and Parmigiano cheese.
Grab the tasty bits (and some wellness magic) right here at Vitacost.
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