Tomato puree is not obtained from blended peeled tomatoes for this reason: • Blending peeled tomatoes means also blending the seeds, which are rich in tannins and give a strange taste to the final result; Round tomatoes provide a thinner, finer, more velvety puree, resulting in less water and better adherence to pasta. The tomato is carefully washed, cooked for a few minutes, left to rest to lose more water, passed through a strainer to remove skins and seeds, bottled, and pasteurized in a water bath. It contains no salt. It can be used raw even for a Bloody Mary or drunk diluted as tomato juice. The low acidity is due to these aspects, namely the fact that the tomatoes are grown on hills in dry farming, meaning they are not irrigated, and are harvested only when they have naturally ripened, at different times in the plant's life.