Mutti Whole Peeled Tomatoes (400 g), €2.05
Mutti Whole Peeled Tomatoes – Authentic Italian Flavour, Naturally Preserved
Mutti Peeled Tomatoes (Pelati) are whole, sun-ripened Italian tomatoes, carefully blanched and peeled, then packed in a rich, velvety tomato Passata. Grown in the fertile fields of Italy, these tomatoes are harvested at the height of the season for maximum flavour, colour, and aroma. Firm yet tender, Mutti Peeled Tomatoes maintain their shape during cooking while releasing a deep, naturally sweet tomato taste, perfect for slow-simmered sauces, braises, or oven-roasted dishes. They offer versatility in the kitchen, allowing you to crush, chop, or blend to suit any recipe.
If you enjoy our Mutti Whole Peeled tomatoes, why not try our Double Concentrate Puree or tomato Passata to elevate your mid-week meal.
Lentils Stew
Ingredients for 4 people:
Lentils 500g
Mutti Peeled Tomatoes 400g
2 spoons of Mutti Double Concentrated Tomato Paste
1/2 onion
1 carrot
1 stick of celery
Vegetable broth 750ml
Extra virgin olive oil 30ml
Salt
Pepper
Bay leaf
1 slice of toasted bread on the side
Method:
Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Discard any shriveled lentils and place them in a bowl filled with cold water for at least 2 hours.
Finely chop the onion. Peel the carrot and remove the stringy part of the celery, then finely chop both the carrot and the celery.
Heat a pan with a drizzle of olive oil and add the chopped onion, carrot and celery. Fry them off for a few minutes then add the drained lentils, so the flavours can mix together.
Add the Mutti Peeled Tomatoes and Tomato Concentrate Puree to the pan, followed by the vegetable broth and add a sprinkle of pepper. Bring to the boil, add two bay leaves and cook on a low heat for 45/60 minutes (check the cooking time of the lentils you are using, they must be cooked al dente).
Toast your bread and garnish your Lentil Stew with a drizzle of olive oil and a dash of pepper.
