Bold Italian flavour is easy to achieve with Mutti Finely Chopped Tomatoes with Garlic. This ready-to-use garlic-infused polpa combines sun-ripened tomatoes for a sweet and savoury depth. Perfect for quick pasta sauces, stews, or pizza bases, it brings authentic Italian cooking to your kitchen without extra prep.
Mutti Garlic Polpa - Finely Chopped Tomatoes with Garlic for Bold, Fresh Flavour. Mutti Garlic Polpa combines the freshness of finely chopped 100% Italian tomatoes with the rich, aromatic flavour of garlic, all in one ready-to-use blend. Made with sun-ripened tomatoes harvested at their peak and infused with natural garlic, this Polpa offers the perfect balance of sweetness and savoury depth. Ideal for creating quick, flavourful pasta sauces, stews, or even as a base for pizzas, Mutti Garlic Polpa brings the essence of Italian home cooking straight to your kitchen, no peeling, chopping, or sautéing required.
| Energy: 110 kJ / 26 kcal | per 100 g |
| Fat | 0.2 g |
| - of which saturates | <0.1 g |
| Carbohydrate | 3.9 g |
| - of which sugars | 2.8 g |
| Protein | 1.2 g |
| Salt | 0.30 g |
Ingredients: Tomato 98.2%, Aglio di Voghiera DOP Garlic 1.5%, Salt
Storage: Once opened keep refrigerated and consume within 5 days. Best before: see below.
Packaging: Can
Manufacturer: Mutti UK. At: R H Amar, Turnpike Way, HP12 3TF, UK.
Chana Masala
Ingredients for 4 people:
Cooked and drained chickpeas 480g
Mutti Finely Chopped Tomatoes with garlic 400g
1 spoon of Mutti Double Concentrated Tomato Paste
1 onion
4 cloves of garlic
1/2 lemon
1/2 teaspoon of salt
1 sprig fresh coriander
1/2 teaspoon of cumin
1 teaspoon of ginger powder
1 teaspoon of paprika
1 teaspoon of tumeric
1 teaspoon Garam Masala
1 pinch of chili flakes
Seed oil 30g
Method:
Chop the onion and garlic cloves. In a pan, heat the seed oil, add the chopped onion and after a few minutes the garlic, stir well and add all the spices. Let them toast for a few moments. Add the Mutti Double Concentrated Tomato Puree and Finely Chopped Tomatoes with garlic, cook for a few minutes then add the drained chickpeas. Add the salt, 50 ml of water and cook with a lid for 15/20 minutes. Add the juice of half a lemon and the chopped coriander. Serve with pita bread or pilau rice.
