/ Typical products / Sauces and condiments / Tomato puree / Typical products / Sauces and condiments / Tomato pureePasta is the flower all the jewel of Italian cuisine! And good pasta must be accompanied by a sauce made with excellent tomato puree. In this section you can find everything you need to make your first course perfect.
And not only those, if you also want your appetizers with delicious bruschetta.
Spaghetti & Mandolino is synonymous with quality and speed: in fact, we guarantee you a standard packaging that preserves all the characteristics and organoleptic properties of the product, and a fast shipment to allow you to have these flavors on the table in a very short time.
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There is an ingredient that, more than any other, tells the simplicity and authenticity of Italian cuisine: tomato purée. An apparently humble product, but in reality full of flavor, culture, and technique. At Spaghetti & Mandolino, we select only the highest quality purées, artisanally produced by small Italian companies that respect the land, time, and taste.
Every bottle encapsulates summer, sun-drenched fields, and the patience of skilled hands. It is not just a simple base for sauces: it is an identity-giving ingredient, capable of transforming any dish into a memorable meal. Discover with us what makes this red gold in a glass so special.
The difference between industrial purée and artisanal tomato purée available on Spaghetti & Mandolino is clear. In the first case, the product is often the result of long supply chains, anonymous harvests, and automated processes. The purées selected by Spaghetti & Mandolino, on the other hand, come from Italian tomatoes harvested at full ripeness, processed within a few hours using traditional methods.
The tomatoes come from small producers and are blanched, puréed, and bottled without the addition of preservatives. The result is a lively, fragrant, naturally sweet, and incredibly creamy product.
Among the most representative producers, we highlight excellence such as Agritù which grows and processes its tomatoes on-site, or Corte del Dôme, a company that focuses on small productions attended to in every detail.
Opening a bottle of artisanal purée means releasing intense and familiar aromas: freshly picked tomatoes, fresh basil, southern sun. The texture is velvety, free of seeds and skins, but thick enough to embrace any type of pasta or risotto.
On the palate, the natural sweetness of the tomatoes balances with a slight tangy note, ideal for enhancing simple flavors like those of a good extra virgin olive oil or for pairing with the savoriness of aged cheeses.
Choosing a high-quality purée means minimizing the use of artificial seasonings: good tomatoes are enough on their own.
Tomato purée is a wildcard that cannot be missing from the pantry. Perfect for express sauces, traditional dishes like eggplant parmesan, or for making a light and fragrant vegetarian ragù. Excellent also as a quick base for pizzas or focaccias, or as a refined addition to soups and minestrones.
Among the recommended pairings:
The artisan pastas of Gragnano, which enhance its body;
The dried legumes, for a comfort food with peasant flavor;
The Italian spices and herbs, which add a personal touch to every preparation.
For those who want to explore the world of tomato purée, here is a curated selection of resources: articles from our magazine, excellence producers, related categories, and symbolic regions.
We have selected the most relevant content from our magazine to accompany you on a journey to discover the tomato:
1. Organic fruits and vegetables: a value that starts from the field
Discover how organic farming enhances the flavor and quality of the purée while respecting the environment.
2. Black garlic: a gourmet touch even in sauces
A perfect ingredient to combine with the purée to create surprising sauces.
3. Pacchetella: the ancient Neapolitan preserve
An in-depth look at another traditional method of preserving tomatoes.
4. Sorrento and the flavors of Piennolo
The Vesuvian tomato, perfect for a purée with an intense and mineral flavor.
Five Italian realities that transform tomatoes into gastronomic art:
Agritù – Sustainable purées.
Corte del Dôme – Small batches of the highest quality.
Salemipina – Specialists in preserves and purées.
I Vasetti di Riccardo – Creativity and selection of native varieties.
Sapori Vesuviani – Purées born with the sun of Vesuvius.
Three categories to keep at your fingertips to complete your experience:
Sauces and ready-made sauces – Perfect for those looking for quick yet gourmet solutions.
Flours and ancient cereals – To pair with the purée in soups and focaccias.
Whole wheat pasta – Ideal for those seeking a healthy and tasty pairing.
Three Italian territories where the tomato is more than a crop: it is an identity.
Campania – Cradle of the San Marzano tomato and the Pacchetella.
Puglia – Red soils and intense flavors.
Emilia-Romagna – Great canning traditions and attention to quality.
Originating from the Americas, the tomato arrived in Italy in the sixteenth century and for centuries was considered an ornamental plant. Only between the 18th and 19th centuries did its true "gastronomic revolution" begin, especially in southern Italy. The purée as we know it today was born right in Campania, when families began to preserve its essence for the winter.
Today, the purée represents the evolution of this tradition: a simple but noble product, loved all over the world.
At Spaghetti & Mandolino, you won't find common purées: we select only those that tell the story of a territory, an agricultural philosophy, a gastronomic sensitivity. Each producer is chosen for their commitment, every bottle for its fragrance.
For us, offering a high-quality tomato purée is more than commerce: it is an act of love for Italian cuisine.
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