After the selection phase, the best tomatoes are crushed and heated to around 65°C. The juice is separated from the skin, pips and cellulose using a centrifugal process.
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. In 1951, Mutti was the first to pack tomato paste into a tube, a significant innovation at the time. Great tasting, long lasting, and with a cap that could be used as a thimble, it became a favorite amongst Italian families. This paste uses only the highest quality, 100% Italian tomatoes – not by-products from other tomato processing. In fact, 5.5 lbs. of fresh tomatoes are used to make every 1 lb. of Double Concentrated Tomato Paste. Use it to deepen flavor and thicken recipes like Bolognese, casseroles and stews.
Size shown: 4.5 oz (130g)
short cooking times
It takes 6kg of fresh tomatoes
to make 1kg of Mutti® Double Concentrated
Concentration occurs through evaporation within a vacuum inside stainless steel tanks. The temperature of 65°C helps to retain the flavor properties of the product.
The concentrate is ready to be packaged once it has been heated to around 92ºC to ensure that it is microbiologically stable. The empty packages are steam-treated to eliminate any impurities. Once filled, they are then cooled with water.