Nonna uses tomato purée sparingly and with intention – to bring warmth, depth and rich Italian tomato flavour to any dish.
While chopped and whole tomatoes bring brightness, texture and body, Italian tomato purée offers something different: a smooth, concentrated burst of velvety, robust, truly Italian tomato intensity. As Nonna always says: sometimes a little is exactly enough.
When To Add Italian Tomato Puree To A Dish
Warm a little Napolina Olive Oil gently with diced onion and garlic, then add a spoonful of Napolina Tomato Purée. Let it gently melt in the oil and aromatics. You should allow your tomato purée to deepen in colour and soften. Rush it, and the purée can taste a little sharp; take your time, and it becomes beautifully balanced and rounded, just as Nonna intends.
Can You Use Italian Tomato Puree On Its Own?
Nonna never uses Italian tomato purée on its own – for her, tomato purée is a foundation, not the whole dish. Once the purée has blended into the base, add a pinch of salt and herbs. Nonna adds a Bay leaf to create depth, or basil for freshness. The trick is to blend Italian tomato purée seamlessly with a dish, without letting it overpower the dish.
How much Italian Tomato Purée Should You Use?
Just a spoonful of Napolina tomato purée gives a tomato sauce more body and an elevated richness, so adding it to meaty dishes such as slow-cooked ragù is a game changer! Lighter dishes such as stews and soups also benefit from a little tomato purée – adding gentle richness, without stealing the spotlight.
Should I always use Italian tomato purée?
Not always. For lighter, delicate sauces, ripe tomatoes alone can be perfect. Nonna likes to use tomato purée for slower cooking, dishes that call for comfort, depth, and a heartier finish. Use tomato purée sparingly, cook it slowly, and allow it to bring an added layer of flavour that feels unmistakably Italian.
View meal ideas using Napolina’s Italian Tomato Purée below.
