Tomato basil pasta sauce 673 ml

Tomato and basil sauce is the most common condiment when it comes to “pasta”, always present in Italian everyday cuisine. Simple and tasteful as is. For a personal touch, add some capers, a few basil leaves, a generous sprinkling of Pecorino cheese, and that’s it!

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Tomato sauce: the star in Italian everyday cooking

Tomato sauce is an inevitable ingredient in traditional Italian cuisine. Prepared by slowly cooking the pulp of tomatoes in olive oil, it is the basis for meat ragout and full-bodied sauces, but also for fish dishes, soups and pizza, the queen. Tomato sauce is the main character in Italian cookbooks, together with olives, basil, ricotta, peppers, chili peppers and much more, when it comes to complementing a pasta dish.
CONSERVATION TECHNIQUES: Brought to the Old World after the discovery of America, the tomato was not seen on tables until 1690, when it was found as "Pomadoro Salsa alla Spagnuola", in the cookbook of the Spanish Viceroy's court cook in Naples. At the time the tomato was used only fresh, squeezed or boiled to make some sauce to be used within a few days. In 1762, thanks to Lazzaro Spallanzani, conservation techniques were defined to preserve the cooked tomatoes in closed containers. This allowed their use all year round.
FROM THE KINGDOM OF THE TWO SICILIES TO PARMA: We must wait until 1839 to find the tomato sauce paired for the first time with pasta as a condiment. With the unification of Italy, the northern regions of the country came to know about this succulent fruit, which had, by now, long been successfully grown in the former Kingdom of the Two Sicilies (today corresponding to the Regions of Campania, southern Lazio, Abruzzo, Puglia, Basilicata, Calabria and Sicily) and its wide use in the kitchen. Thus, in the city of Parma, in the region of Emilia Romagna, farmers started preserving tomatoes by drying them in the sun before turning them into sauce.
THE EVOLUTION CONTINUES...: The preserving techniques are refined and extend to the present day enriching with the tasty variations proposed by Fiorfiore: tomato and basil, tomato and olives, tomato and ricotta and arrabbiata sauces.

Ingredients

Diced tomato in tomato juice, tomato paste, olive oil, basil, salt, onion, sugar, garlic.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately. Store in a cool, dry place out of direct sunlight. once opened cover with oil, keep refrigerated and use within 5 days.

Nutrition Facts	Per 1/2 cup (125mL)	%Daily Value*
Calories	71
Fat	3 g	4%
Saturated	1 g	3%
Trans	0 g
Carbohydrate	9 g
Fibre	2 g	6%
Sugars	6 g	6%
Protein	2 g
Cholesterol	0 mg
Sodium	476 mg	21%
Potassium	448 mg	10%
Calcium	26 mg	2%
Iron	1 mg	3%

*5% or less is a little, 15% or more is a lot .

Recipes

Fitness

Easy & Quick

Vegetarian

Tomato and peas risotto

Ingredients (Serves 4)

320 g. of rice for risotto
1 onion
200 g. sweet peas
1 jar Fiorfiore tomato and basil sauce
extra virgin olive oil
dry white wine
vegetable broth
parmesan to taste

Preparing

Cook the peas in boiling water, drain and set aside.
In a non-stick saucepan, sauté the onion in a couple of tablespoons of olive oil, add the rice, stir. Pour half a glass of white wine and add the Fiorfiore tomato and basil sauce.
Continue cooking according to the time indicated in the package of the rice adding from time to time some boiling broth. Just before turning off add the peas.
Garnish with a few basil leaves.

Preparation time: 20 minutes minutes

Pasta with tomato sauce and basil

Ingredients (Serves 4):

Pasta 320 g.
1 package of Fiorfiore tomato and basil sauce
Salt
Parmesan

Preparing:

Cook the pasta in boiling salted water according to the instructions in the package.
Drain the water out of the pasta and add the jar of Fiorfiore Tomato Sauce and basil directly into the pot. Stir over medium heat for a few seconds.
Serve with a sprinkling of Parmesan cheese.

Preparation time: 10 minutes minutes

Fried polenta bites with tomato sauce

Ingredients (Serves 4)

250 g. corn flour for polenta
1 jar Fiorfiore tomato and basil sauce
500 ml. peanut or sunflour oil
Black pepper
Salt

Preparing

Prepare the polenta by bringing salted water to a boil (see directions on the polenta package for water quantity).
Pour in the polenta slowly and stir constantly so that no lumps are formed. Continue stirring until it is completely cooked. When done, add salt and pour into a greased pan, then let it cool.
As soon as the polenta has cooled well, turn it upside down on a cutting board and cut it into pieces of the size you prefer, flour it on all sides and fry it in hot oil until it is golden brown on all sides. In a saucepan heat the sauce with a little oil for 1-2 minutes.
Pour about a tablespoon of sauce over each square of polenta and decorate with a basil leaf.

Preparation time: 30 minutes minutes

Tomatoes:
the king of Italian vegetables

Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).

The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.