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How to recognize and choose a good tomato puree at the supermarket: tips

The tomato. Such an identity product of Italian cuisine, originating in the Americas and imported to Europe only after 1500. A fruit initially considered toxictoxic, to the point of using the plant only for ornamental purposesbut able to carve out a space (and what a space) inside the kitchen, especially Mediterranean.

One of the most marketed and widespread products in mass distribution is the Tomato puree: Italy, according to a report by Ismea, is a world level the second manufacturer fresh tomato for canning (the passata is actually a canned vegetables), with an armature approaching the 4 billion euros per year, nearly half of which comes from exports.

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The past is present in practically all the houses, used for the more disparate recipes. They range from lasagne to meatballs with sauce, through gnocchi alla sorrentina, a simple pasta, to meat with pizzaiola. And so on, put more. In the large assortment pasts present in the large distribution, however, how to choose the right one? Or, at the very least, how to choose a good quality product? Here are a few tips to remember when purchasing.

How to choose a good tomato sauce

How to choose a good tomato sauce? How do you move past that red shelf that stands out in front of you in the supermarket? What to look at and evaluate to buy one quality product ? As with other product categories, look at the label even before the price (not necessarily higher synonymous with guarantee). “The price it is not significant in terms of quality – reads the Altroconsumo website – the past is not an expensive product in general, but there are brands that are much more expensive than the average that have not obtained better results than the cheaper ones”.

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Among the more or less known brands, here are some foresight to consider.

1. Origin of tomatoes

By law, the label must indicate the origin of tomatoes. Italy being one of the main producers, so it would be more logical and wise to go for something local, although there would be no problem in case of past from abroad, if they are indicated quality guarantees. As a general rule, if the label bears the words: “Origin of the tomato: Italy” or “100% Italian tomato“then our product has been processed and packaged on national territory. It is always best to check, however, whether the country of cultivation and that of processing (or canning) coincide. In this case, the tomato in question has not not been thrown from one country to another before becoming past.

Then there is always deviations from the rules: recently the Petti scandal, whose purees were sold with the mention “100% Italian tomato” or as “100% Tuscan tomato” even if in reality it was a semi finished products with tomato puree (unusable for making the sauce) from countries beyond outside the European Union. In such cases, however, only the competent bodies can carry out checks.

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Based on legislation in force, dating from 2004the past to be so called must be obtained exclusively from fresh tomatoes. Otherwise, other indications are affixed to the label such as, for example, prepared for the sauce. We note whether or not the manufacturer is part of certain Consortiumor if he has obtained specific certifications such as, for example, that of Organic Agriculture. Not a guarantee in any absolute sense, but something to consider nonetheless.

2. Sauce color and ingredients

We are also attentive to the color of the past: it should appear alive, uniformnot too shiny or too dull or light. Chapter Ingredients: the only elements must refer to tomato, citric acid (conservative) e salt (provided it is not excessive). At most, at the discretion of the manufacturer, they may appear aromatic plants like spices or herbs.

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3. Check the vacuum

Another precaution: in case of passed in the bottle always make sure the container is vacuum packed, in order to guarantee the ideal preservation of the product. To do this, it suffices press the cap in the central part: if there is no noise, you can proceed with the purchase, if you hear a Click on then that means she entered air inside and the past must be discarded. If we have one instead boxbetter check that it is integrated And not bruised.

4. How important is the year of production?

L’year of productionfinally, it is not in itself a factor to which too much weight should be given. be the product pasteurized and stored under vacuum, it can also be kept for two or three years. In the supermarket, it is therefore possible to find a bottle from the current year next to a bottle from the previous season.

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