CHANGE YOUR EXPECTATIONS OF CANNED TOMATOES

Since 1899, the Mutti family has shared a passion for the taste of naturally sweet, vine-ripened Italian tomatoes. Taste the difference that remarkably vibrant, fresh tasting tomatoes make in your recipes and you’ll understand why chefs love Mutti®.

Mutti: Italy’s #1 Tomato Brand*

Bring Something New
and Delicious to the Table

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$1.50 Off Any Mutti Item




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OUR STORY

OUR TOMATOES

We start with the best tasting, perfectly ripe, Italian tomatoes then preserve them using our patented low temperature process. The result: remarkably fresh taste, enticing aroma, and vibrant red color.

 
 
 
More About Our Tomatoes

 

120 YEARS OF PASSION

Since 1899, the Mutti family has shared their passion for everything that goes into their 100% Italian tomatoes.

 
More About Our History

 

COMMITTED TO SUSTAINABILITY

We work to preserve the land we depend on—conserving water and energy, promoting healthy soil, and supporting biodiversity.

 
More About Sustainability

 

GET INSPIRED

Panzanella

MUTTI®BRUSCHETTA

SPAGHETTI AL POMODORO

CHEFS. HOME. COOKING.

Our film series brings us into the home kitchens of highly acclaimed chefs to share conversation, cooking, and a peek into their personal lives.

Angie Rito.
Scott Tacinelli.

Chefs/Partners, Don Angie | NYC

Pepperoni Rice-Stuffed Mussels with Lemon Aioli

In a home filled with laughter, artwork, and mementos from their travels, the couple behind the restaurant with a 3,000 person waitlist dishes up a unique and delicious handheld appetizer.

 
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Silvia Barban.

CHEF-OWNER, LaRina Pastificio e Vino | NYC

SPICY CHITARRA PASTA WITH BURRATA, ANCHOVY COLATURA, AND BASIL

Born and raised in Northern Italy, Chef Barban creates a dish inspired by her childhood – Spicy Chitarra Pasta with Burrata, Anchovy Colatura, and Basil – while chatting about her career trajectory from TOP CHEF to NYC.

Get the Recipe

Jonah Miller.

CHEF-OWNER, HUERTAS | NYC

SALMOREJO (CHILLED SPANISH TOMATO SOUP)

The chef behind one of NYC’s preeminent Spanish restaurants and co-author of The New Spanish, we visit Jonah in Brooklyn to make a batch of Salmorejo—gazpacho’s heartier southern cousin.

 
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Alex Raij.

Chef/Owner, Txikito, El quinto, La Vara, and Saint Julivert | NYC

CALDERETA DE PESCADO MENORQUIN INSPIRED FISH STEW

We enjoy some time with the busy James Beard Finalist behind some of New York’s most celebrated restaurants as she prepares a delicious Menorca-inspired fish stew that is conveniently achieved with pantry and freezer staples.

 

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Stacy Adimando.

Author, Piatti | NYC

Tomato Minestrone

With a culinary philosophy of “don’t sweat it,” this James Beard Award-winning cookbook author prepares a fresh Tomato Minestrone that has everyone salivating, including her dog, Emmy!

 
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