Passata

SWEET AND VELVETY

Our range Puree

This is the quickest and easiest Mutti product to prepare because it only needs to be heated. The passata retains its bright red colour, velvety texture and sweet flavour. 
It is perfect for dishes with reduced cooking times and can enhance pasta sauces, eggs and white meat.

Packaging: glass bottle.

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Bright red
colour
Suitable for reduced
cooking times
Velvety
texture
Sweet
flavour
2x1

It takes 2kg of fresh tomatoes

to make 1kg of Mutti passata.

How is "Passata" made?

Hot crushing

90°

After the selection phase, the best tomatoes are crushed and heated to a temperature above 90°C. The juice is separated from the skin, pips and cellulose using a centrifugal process.

Concentration
and pasteurisation

Concentration occurs through evaporation within a vacuum inside stainless steel tanks. The temperature of 65°C helps to retain the flavour properties of the product before it moves on to the pasteurisation stage.

Packaging

The passata is ready for packaging once it has been heated to around 92°C to ensure that it is microbiologically stable. The bottles are filled while the passata is still hot, left for several seconds at 92°C, then cooled in water.