Tomato Sauce

Tomato sauce represents one of the most popular ingredient of Mediterranean cuisine, as well as for International recipes. It can be used from the very simple pasta al pomodoro to the arrabbiata sauce. It is ideal for the preparation of meatballs, sausages, shrimps and vegetables to enrich your pasta dish.

The product may be directly consumed or depending on the consumer’s preferences may be used for the preparation of sauces or dressings, precooked dishes, etcetera.

Process description
The tomatoes undergoes the following steps during the industrial process: washing, peeling, checking and selection, juice addition and packing, seam, pasteurization, cooling and tin drying. The juice is prepared with the crushed tomatoes, sieved to remove seeds and skin, heated at a low temperature. Aftewards, the product can be used to fill up the tins.

S. Marzano tomatoes.

Preserving process
Preserves to a pH stabilized acid (appertization). Temperature of pasteurization

Manifacturing Process
Product made in tinned band cans.

Preserving and Distribution
Keep at room temperature.

Nutritional Information per 100 g
Energy 27,4 kcal / 115,6 kj
Protein 1,6 g
Carbohydrates 4,2 g
(of which sugars) 4,2 g
Fats 0,2 g
Sodium 0,09 g
Fiber 1,2 g

Life Cycle
36 months from production.

Lot indication
Printed with jet ink on the can.

Packaging information
Description Net weight (kg) Brix Opening Inside Coating pcs / carton cartons / pallet
Tomato sauce 3 kg 2,55 9 – 10 open top gold 6 50
Tomato sauce 0,5 kg 0,4 9 – 10 easy open white 24 72


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