Description
Natural tomato paste is at the base of numerous sauces and marinades, a key ingredient for borscht, kharcho soups, stews and other hot and cold dishes. Also at the heart of pizza and tomato sauces necessary for many types of Italian pasta. Tomato paste is obtained via heat treatment of ripe tomatoes: tomatoes, once peeled, are ground and boiled down to 25% dry matter in the final product. The benefits of tomato paste are its high content of useful minerals and vitamins: ascorbic acid, vitamins B (B1, B5 and B6), E, A. In addition, all vitamins and minerals present in fresh tomatoes are preserved in tomato paste: potassium, phosphorus, iron, sodium, magnesium, zinc, iodine.