100% Italian Tomato Paste - 400g can in a pack of 12 Lattes Only the best tomatoes fit in Gustarosso jars: our Passata is ideal for dressing pizza or for great traditional Italian sauces. Although historically the definition of what a “tomato puree” actually is seems uncertain, the first certified sources of this preparation certainly date back to Neapolitan cuisine. The first work that illustrates a recipe in which tomatoes are suggested as a condiment for “dry pasta” is attributed to Francesco Leonardi who, in his six-volume magnum opus called “L'Apicio Moderno”, offers the “Maccaroni Ragù”: the forerunner of “Neapolitan Maccaroni.” Ingredients: Fresh, pureed ITALIAN tomatoes, salt, citric acid. Recommended preparations: all the great sauces of the rural and Italian tradition; Neapolitan and Bolognese ragù; boscaiola sauce.