Tomato paste 22%

Sun-ripened tomatoes are gently processed in Italy immediately after the harvest ensuring that the particularly fruity aroma and valuable ingredients are preserved. Dry mass: 22% - single concentrated. The tomatoes used for this tomato paste are cultivated 100% in Italy. Rapunzel supports the breeding and preservation of seed-fast organic seeds, e.g. the tomato variety 'Mauro Rosso'.

Ingredients
tomatoes*
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
100% Italian tomatoes

Usage
use as fond for sauces and soups, for pizza and fruity dips

Additional information, nutritional values, vitamins & minerals, allergens

Additional information

Preparation
The Italian tomatoes are harvested, carefully sorted, chopped and most of the skins removed. They are then thickened under vacuum, packed and heated for preservation.

Produced in
Italy

Country of origin
italian agriculture

Origin of the main ingredients
Italy

Quality
EU Bio-Logo

Storage advice
After opening store in the fridge and use up as soon as possible.

Legal name of the food product
Tomato paste, 22% dry mass

Nutritional values

referred to 100g

Calorific value		372 kJ / 88 kcal
Fat		0,30 g
of which saturates		0,10 g
Carbohydrates		14,50 g
Sugar		10,00 g
Dietary fiber		2,9 g
Protein		3,90 g
Salt		0,040 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

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Recipies with Tomato paste 22%

FAQ

FAQ about Tomato paste 22%

Which tomato varieties are used for our tomato products?

More than 2,300 varieties are approved in the EU. Tomatoes are mainly distinguished by their shape: round, ribbed, oblong and cherry tomatoes. Elongated varieties are used for peeled tomatoes and round varieties are used for all other products such as passata, polpa and tomato paste. For Rapunzel tomato products, the elongated Roma and the round Rio Bravo, among others, are grown.

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What is the shelf life of opened tomato products?

We recommend removing the respective contents with a clean spoon, resealing the product quickly and storing it in the refrigerator. This way, the tomato paste in the jar can be stored in the fridge for up to a week, the tomato paste tube even longer. Ketchup can be stored open in the refrigerator below 8°C for up to 1 month if removed cleanly.

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What is lycopene?

Tomatoes are known for their high content of lycopene, which belongs to the class of carotenoids and gives tomatoes their characteristic red colour. Lycopene is considered a radical scavenger. The availability of lycopene is higher in processed and heated products such as tomato paste than in raw tomatoes, because heating breaks down the plant cell structures and dissolves the lycopene.

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At what temperature are tomato products pasteurised?

Tomato paste is thickened at 70°C under vacuum until the desired dry matter content is reached. After bottling, pasteurisation takes place at 94°C for 35 minutes. Tomato sauces are heated at 92 - 96°C for 33 minutes to preserve them.

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How many fresh tomatoes are in the tomato paste?

100 g tomato paste with 22 % dry matter contains about 360 g fresh tomatoes.

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Recipes with Tomato paste 22%

Veagn lentil sauce

Bruschetta spread

Spaghetti with Olives and Capers

Stuffed savoy cabbage leaves with mushrooms, lentils and rice on tomato sauce and savory almond cream

Tuscany quiche with tomatoes and zucchini

Green Bulgur spelled pilaf with yogurt sauce

Chipotle roast with mustard crust, spinach dumplings and balsamic seitlings