Tomato purees
Our tomato puree is reminiscent of the simple and genuine tomato sauce. Its smooth but not too dense texture makes it truly special. This ready to use puree preserves all the characteristics of a ripe, sweet and fragrant tomato.
It is also an extremely versatile product, perfect. Discover the three available variants of Casa Rinaldi: the classic tomato puree, tomato puree with basil and the Rustica tomato puree.
Available sizes
- 680g
- 690g
Discover varieties
Classic tomato puree
Tomato puree with basil
"Rustica" tomato puree
Classic tomato puree
The aroma and sweet taste of Casa Rinaldi's 100% Italian ripe tomato puree are unmistakable. This classic is ideal for the preparation of sauces, pasta sauces and pizza.
| Value | Per 100g |
|---|---|
| Energy | 113kJ - 27kcal |
| Total Fat | < 0,5g |
| Saturated Fat | 0g |
| Total Carbohydrate | 4,4g |
| Sugars | 4,4g |
| Protein | 1,5g |
| Salt | 0,45g |
| Description | Where does it go |
|---|---|
| Bottle | Glass |
| Capsule | Steel |
Tomato puree with basil
The sweetness of 100% Italian ripe tomatoes combined with the freshness of basil give life to a tasty and fragrant tomato puree, ideal for the preparation of sauces, pasta sauces and pizza.
| Value | Per 100g |
|---|---|
| Energy | 113kJ - 27kcal |
| Total Fat | < 0,5g |
| Saturated Fat | 0g |
| Total Carbohydrate | 4,4g |
| Sugars | 4,4g |
| Protein | 1,5g |
| Salt | 0,45g |
| Description | Where does it go |
|---|---|
| Bottle | Glass |
| Capsule | Steel |
"Rustica" tomato puree
“La Rustica” by Casa Rinaldi has a more full-bodied consistency than a "normal" tomato puree, just like the traditional sauces. The 100% Italian tomato pulp gives a sweet and intense flavor. It is ideal for the preparation of sauces, pasta sauces and pizza.
| Value | Per 100g |
|---|---|
| Energy | 113kJ - 27kcal |
| Total Fat | < 0,5g |
| Saturated Fat | 0g |
| Total Carbohydrate | 4,2g |
| Sugars | 4,2g |
| Protein | 1,5g |
| Salt | 0,03g |
| Description | Where does it go |
|---|---|
| Bottle | Glass |
| Capsule | Steel |