Chopped tinned tomatoes are probably what most of us reach for first in the kitchen, as they’re all set to be turned into sauces with minimal effort. Mutti uses a unique technique to chop the tomatoes particularly finely, to ensure the product retains the pulpy part of the tomatoes as well as the tomato juice. Because of this juiciness, it’s best used in dishes which can either be left to slowly simmer or are cooked at a very high temperature. In particular, Mutti finely chopped tomatoes capture the flavour of freshly picked sun-ripened tomatoes, produce a herbaceous fragrance and bring a rich texture to the dish. They therefore make a fantastic addition to curries, stews and the like, whilst they can also be spread over the top of pizzas and used as a pasta dressing. They can even be used straight from the tin, working wonders in dishes like bruschetta. This bhuna recipe from Paul Foster showcases Mutti’s finely chopped tomatoes in all their glory, allowing them to bubble away for over half an hour while they infuse with the spices.

Passata brings a slight sweetness to dishes, while its velvety texture can add creaminess to recipes. Perfect for dishes which only require a short cooking time like simple pasta sauces, Mutti’s passata can even be enjoyed cold in Bloody Marys or chilled soups. Made by concentrating tomatoes that have been sieved and blitzed to a smooth purée, Mutti’s passata maintains its vibrant red colour even once it’s been cooked. To see what we mean, try out this simple summer caponata recipe from Ben Tish, in which passata plays a starring role.

Featuring firm and fleshy peeled tomatoes immersed in a smooth velvety passata to capture the fruit’s freshness, this is the ultimate product for adding texture to a dish. They’re also incredibly versatile, as not only can they be used in recipes which require both long and short cooking times, they can be sliced, chopped, crushed or left whole depending on what sort of texture you’re after. When it comes to the flavour, there’s a great contrast between the slight sweetness of the passata and the delicate flavour of the actual plump tomatoes, which makes the product particularly well suited to refreshing, summery dishes, but equally well suited to warming, slow cooked wintery ones too. Paul Foster’s tomato, pancetta and truffle jam recipe served with Parmesan puff pastry sticks demonstrates just one of the ways these peeled tomatoes can be used, cooking them slowly for the best part of an hour until they largely break down into a rich, chunky jam.

When you’re after a pure, deep, concentrated tomato flavour, purée is what you should turn to. Just a small amount of this dense paste adds a bold tomatoey burst of flavour and a hit of colour to any dish. Being double concentrated means there’s an unmatched intensity to Mutti’s double concentrated tomato purée – in fact, every 130g tube contains the equivalent of 700g of fresh tomatoes that have been concentrated down! As well, unlike many others, Mutti uses the same top-quality tomatoes in their puree as in their chopped and peeled varieties, so the taste is unparalleled. It can be used in dishes which are cooked over a long period of time like a ragù, or added last-minute to dressings or side sauces. Ben Tish’s grilled squid recipe served with a tomato aioli is great example of how tomato purée can also be used in a starring role, adding both colour and flavour to an emulsion with minimal effort.