Code: 03-006
Format: 1/1
Tin Plate Net Weight: 800 g
Pieces per Package: 24
Portions: 12-15
MPT: 36 months
Main Ingredients
Tomato pulp, sunflower oil, black and green olives, double concentrated tomato paste , capers, anchovies, salt, sugar, vinegar, spices, garlic, pepper.
Organoleptic Characteristics
Colour: red, with slices of black and green olives and capers.
Taste and Smell: particularly rich, without unpleasant notes.
Appearance of food: tomato juice seasoned with slices of olives, minced anchovies and capers.
Conservation instructions
Save the jars in a cool, dry place away from heat sources; once opened, keep it refrigerated (0-4 °C) and eat rapidly. The addition of oil can only protect from air oxidation and from mold but it doesn’t represent a guarantee for the preservation of the product.
Nature and Characteristics of the Product
This product is characterised by the presence of slices of black and green olives, capers and finely minced anchovies, which are cooked with sunflower oil and fresh tomato. Every single ingredient is carefully selected to give to the sauce a fresh, homemade taste, typically Mediterranean.
Why Buy this Product?
Practicality and authenticity are the elements that characterize this sauce ready to be used to flavor pasta dishes . It is perfect when the tight time and the spaces do not allow cooking for a long time. Great to manage food emergencies or for that restaurant that offers different pasta dishes daily. It also stresses the importance of always having a Mediterranean gravy entirely genuine in more than acceptable cost portion.
Customers
This product is certainly interesting for alpine refuges , restaurants , inns , taverns and hotels.
How to Use
You can use the tomato sauce with aubergines to season pasta dishes, eggs and veal and pork meat.
Chef’s Ideas and Suggestions
Gyspy eggs - In a pan fry some eggs in a little butter. As soon as the white coagulates season with plenty of tomato sauce with aubergines . Leave on the heat for 1 minute then serve sprinkled with fresh basil, before the yolk begins to thicken.