Velvety Italian passata, made from sweet tomatoes. Ideal for freshly made sauces or stew.
La Carmele passata will maintain its bright red colour and sweetness.
They say that every Sicilian has their own caponata recipe. It’s an easy stew that makes the most of late summer vegetables, but is popular all year round.
Caponata is more of a salad or an appetiser that is altogether savoury, sweet, and sour, thanks to the use of briny olives, salty capers and a spike of vinegar. Because it tastes better the next day, it’s the perfect make-ahead appetiser to serve over crostini or toasted bread of your choice.
80ml ExV Olive Oil. Add to cart?
10g capers in salt
10g pine nuts
200ml Passata Tomatoes ( La Carmela Passata)
80g green pitted olives. (spicy Etna Olives) Add to cart?
1/2 glass white wine vinegar
Seed oil for frying
Sugar / salt/ basil / 1 spoon flour