Napolina Plum Tomatoes

PEELED PLUM TOMATOES IN RICH TOMATO JUICE- They're not just tomatoes. They're a revelation.
PRODOTTO ITALIANO- Juicy Italian tomatoes picked at their prime.
RESPONSIBLY SOURCED- We take pride in our ethical, transparent and sustainable supply chain and recyclable packaging.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite brand of tomatoes. With fantastico, full-bodied flavour, these plump peeled pomodori will elevate your sauce to molto delizioso.

100% Italian Tomatoes

Napolina Plum Tomatoes are long and oval in shape and are generally fleshier than chopped tomatoes. Ideal for making a thick and tasty pasta sauce. Made with 100% Italian tomatoes. 1 of your 5 a day. Our extensive tomato range has been designed to give you the best Italian choice in the most convenient way. It is the heavenly taste of our tomatoes that has resulted in us becoming the UK's No.1 tomatoes brand

Italy

Once opened, remove contents from can and place in a suitable container.
Store in a refrigerator and use within 2 days.

Sleeve

Can - Recycle; Sleeve - Recycle

Full Product Name:
Peeled Plum Tomatoes in Rich Tomato Juice

Storage:
Store in a cool dry place.
Once opened empty, cover and refrigerate. Use within 2 days.

Usage:
8 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

Tomatoes (65%), Tomato Juice, Acidity Regulator: Citric Acid

Suitable for Vegetarians

Napolina

Born in Naples, at the base of Mount Vesuvius, our passion for the best ingredients has been simmering since 1965.

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Napolina,
PO Box 19157,
3001 BD,
Rotterdam,
The Netherlands.

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Ragu' DI Salsiccia E Finocchio
Rigatoni in a Bubbling Sausage & Tomato Sauce with Sweet Fennel

Prep 10 mins
Cook 20 mins
Serves 4 people

1 Tbsp Napolina olive oil
1 Small onion, finely chopped clove of garlic, crushed
1 Tsp fennel seeds
400g Italian pork sausages
Approx. 100ml white wine*
400g Napolina peeled plum tomatoes
2 Tbsps Napolina tomato puree
Salt & pepper
400g Napolina rigatoni flat parsley & parmesan
*In Naples we don't measure out our wine. Be bold.

1 Split the sausage skins and remove the sausage meat (this is messy but the result is magnificent).
2 Heat the oil in a heavy-based frying pan, add the onion and cook until softened. Stir in the garlic and fennel seeds and cook for a minute more. Add the sausage meat to the pan, crumbling it up with a fork. Cook until golden brown.
3 Stir in the wine and cook over a medium heat until almost evaporated. Stir in the tomatoes, breaking them up and seasoning to taste. Simmer gently for 15 minutes until beautifully thickened.
4 Boil the Rigatoni until al dente. Drain, then stir into the sauce.
5 Serve scattered with torn parsley & Parmesan.