TASTES SO FRESH try it straight from the can!

CHANGE YOUR EXPECTATIONS OF CANNED TOMATOES

GET INSPIRED

Since 1899, the Mutti family has shared a passion for the exquisite taste of naturally sweet, vine-ripened Italian tomatoes. The result is a remarkably vibrant, fresh flavor—just one reason why Mutti is Italy’s #1 brand of tomatoes*, and every reason why it will inspire you. *IRI Infoscan 2017

Kate Schlientz

Food blogger
& radio show host

Mutti® Bruschetta

Tomato Basil Soup from Chef Joanne Weir

Shrimp With Feta & Tomatoes From Chef Joanne Weir

20m

Mutti® Bruschetta

INGREDIENTS

  • 1-14 ounce can Mutti® Finely Chopped Tomatoes (Polpa)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic
  • 1/2 cup fresh basil leaves (whole or chopped)
  • Baguette
  • Sea salt or kosher salt
  • Optional: shavings of Ricotta Salata or Parmigiano Reggiano

HOW TO PREPARE

Strain can of Mutti® Finely Chopped Tomatoes to drain excess juice.   Put into a bowl, stir in the extra virgin olive oil and salt to taste.  Toast baguette slices, then rub with a cut clove of garlic.   Top toasted baguette slices with tomato mixture, fresh basil, and cheese shavings (if desired).

40m

Tomato Basil Soup from Chef Joanne Weir

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 8 sprigs basil
  • 5 cups Mutti® Tomato Puree (Passata)
  • 3 cups chicken stock
  • Kosher salt
  • ½ cup loosely packed fresh basil leaves, cut into strips (chiffonade)

 

HOW TO PREPARE

Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomato puree, and chicken stock to the onions. Over high heat, bring to a boil. Reduce heat to medium low and simmer until it slightly thickens, about 10 minutes. Cool for 10 minutes. Remove the basil and discard. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, for 5 minutes.) Ladle the soup into bowls and garnish with basil strips.

50m

Shrimp With Feta & Tomatoes From Chef Joanne Weir

INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 1/2 medium yellow onion, minced
  • 2 ½ cups Mutti® Finely Chopped Tomatoes (Polpa)
  • 3/4 cup water
  • 1/4 teaspoon dried oregano
  • Pinch of crushed red pepper
  • 1 teaspoon red wine vinegar
  • 2 pounds extra large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 6 ounces feta cheese, crumbled
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley

 

HOW TO PREPARE

Preheat an oven to 350F.

Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high. Add the tomatoes, water, oregano, red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, 20 to 30 minutes.  Remove from the heat.

While the tomato sauce is still hot, add the shrimp to the sauce and stir together.  Season with salt and pepper.  Pour the mixture into an oven-proof baking dish distributing the shrimp evenly.  Crumble the feta onto the top.   Bake until the shrimp are cooked and the sauce is bubbling around the edges, about 10 to 12 minutes.