The fresh tomatoes are crushed and heated in order to deactivate the enzymes; thus preserving the product's characteristics including flavour and colour. Once this operation has been completed, the tomatoes pass through a series of sieves which eliminate the seeds and peel. The sieved tomatoes then pass through the concentrate machines where part of the water content evaporates and the sieved tomatoes become a true “passata”.
During the bottling process temperatures of 85°C are used for 10 seconds to pasteurise the product. This ensures the stability of the product without any loss in its original characteristics.

Conserve Italia has a wide range of sieved tomatoes “Passata”