Tomato paste was born in kitchens throughout Italy, however word got out about its delicious and powerful taste, and soon it was produced in households across other Mediterranean countries. Although many households had very different recipes for tomato paste, it is now almost exclusively produced commercially
The spread of tomato preserves in Italy is often linked to the big industrial brands. Even the industrial version of tomato paste originated in the province of Parma .The difference with puree? The concentration, as the name suggests. It is a product obtained from heated tomato juice in order to reduce the water content: the result is a thicker paste with a strong flavour. The three variants available differ from each other for the level of sugar concentration, giving rise to concentrate, double concentrate and triple concentrate tomato paste. There are several homemade versions, prepared in different ways according to regional traditions , used to add flavour to soups, minestrone, meat sauces or preparations with long cooking times, such as stews and casseroles.
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