Mutti Chopped Tomatoes

Chopped Tomatoes Mutti Polpa Finely Chopped Tomatoes – 100% Italian Tomatoes Mutti Polpa is the perfect harmony of tomato juice and finely chopped pulp, made from 100% Italian tomatoes harvested at peak ripeness. Unlike traditional canned tomatoes, Polpa captures the vibrant flavour, bright red colour, and fresh aroma of just-picked tomatoes, making it ideal for recipes that call for a fresh, fragrant tomato base. Whether you're simmering a quick pasta sauce, topping a pizza, or creating a rich stew, Mutti Polpa delivers authentic Italian flavour with a texture that’s both juicy and hearty. It’s free from additives and preservatives, making it a clean and natural choice for home cooks and chefs alike. If you enjoy our Mutti Polpa, why not try our Double Concentrate Puree or tomato Passata to elevate your mid-week meal. Mutti Tomatoes is a premium Italian brand known for its rich, authentic, and flavourful tomato-based products. With over 125 years of expertise, Mutti offers a range of high-quality tomato products, from purees to chopped tomatoes, crafted from sun-ripened, Italian-grown tomatoes. The brand is synonymous with excellence, innovation, and sustainability, placing a strong emphasis on using eco-friendly farming practices and supporting local agriculture. Mutti's commitment to superior taste, ethical sourcing, and environmental responsibility has made it a trusted name in kitchens worldwide. Whether you're a home cook or a professional chef, Mutti promises to deliver the perfect balance of quality, flavour, and tradition in every can. Gnocchi alla Sorrentina Ingredients for 4 people: Potato gnocchi 800g Polpa Mutti 800g Fiordilatte mozzarella 250g 1 clove of garlic Extra virgin olive oil 40g 3 tablespoons grated Parmesan cheese 5 basil leaves Salt and pepper Method: Slice the mozzarella and place it in a colander to drain excess water. In a large pan, sauté a clove of garlic in the oil. As soon as it starts to turn golden, remove it and add the Mutti Tomato Polpa. Season with salt and pepper, add the basil leaves, and cover with a lid. Continue cooking for 10 minutes. Meanwhile, cook the gnocchi in plenty of salted boiling water. As soon as they rise to the surface, scoop them out with a slotted spoon and transfer them to the pan with the tomato sauce. Gently mix and season with two tablespoons of grated Parmesan cheese. Place half of the gnocchi at the bottom of a baking dish, cover with half of the mozzarella, then add the remaining gnocchi. Cover the surface with the rest of the mozzarella and finish with the remaining Parmesan. Bake under the grill at 250°C/482°F for 5-7 minutes.

Tomatoes 99.8%, Salt