Mutti Whole Peeled
Mutti
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Whole peeled plum tomatoes to crush by hand, the Neapolitan way, for a sauce with visible texture and bright acidity.
About the Mutti Whole Peeled
Mutti Whole Peeled are plum tomatoes to crush by hand the Neapolitan way, giving a sauce with visible texture and a bright acidity. Crushing by hand rather than blending keeps the sauce from turning watery or foamy, and lets you leave it as chunky or smooth as you like.
From the same respected Italian brand as the Polpa, the pelati are the more traditional route to a Neapolitan sauce. They reward a little effort with more control and a fresher character than pre-chopped cans.
Specifications
Strengths
- Whole peeled for the classic hand-crushed sauce
- Bright, fresh flavor with visible texture
- Full control over how chunky the sauce is
Watch for
- Needs hand-crushing, a little more effort
- Not a certified San Marzano DOP
- Texture varies can to can
Common questions
How do you make sauce from whole peeled tomatoes?
Drain off some of the packing liquid, then crush the tomatoes by hand or with a fork until the texture is where you want it, and season with salt and a little oil. Do not blend them, which whips in air and turns the sauce pink and foamy. Spread it raw and let the oven cook it.
Are Mutti whole peeled tomatoes San Marzano?
They are quality Italian plum tomatoes but not certified San Marzano DOP. For a certified DOP sauce, look to cans that carry the consortium seal, such as Cento, Gustarosso, or Eat Wholesome. Mutti pelati are still an excellent, widely available base for a raw Neapolitan sauce.
