Ocado Italian Tomato Puree Double Concentrated

Ocado Italian Tomato Puree Double Concentrated.

Made from Italian tomatoes, this puree has been double concentrated which intensifies the flavour and produces a deliciously thick texture. It's perfect for adding depth and richness to your favourite dishes such as sauces, stews, soups and casseroles. You can also spread it onto homemade pizza bases or add a burst of flavour to your favourite pasta dishes.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Harissa Chickpea Stew recipe.

Whether it's a classic white spaghetti or a whole wheat penne, we've got the perfect pasta for your tomato sauce, simply search 'Ocado pasta'.

Produced and packed in Italy

Store in a cool, dry place.
Once opened, keep refrigerated and consume within 28 days.

Tomato, Acidity Regulator (Citric Acid).

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Harissa Chickpea Stew
By OcadoLife
Prep time: 5 mins
Cook time: 40 mins
Serves: 4

Ingredients:
4 tbsp olive oil
2 onions, finely chopped
6 garlic cloves, crushed or grated
2 tbsp tomato purée
2 tbsp harissa paste
2 (400g) tins chickpeas, drained and rinsed
2 (400g) tins chopped tomatoes
400ml vegetable stock
15g basil, thinly sliced
200g sliced kale
4 slices sourdough

Method
Step 1
Heat 2 tbsp olive oil in a medium pan on a medium heat. Add the onion, season, and cook for 7-10 mins or until softened.

Step 2
Add two-thirds of the garlic and cook for 1 min. Add the tomato purée; cook for 2-3 mins or until it begins to darken.

Step 3
Add the harissa paste, chickpeas, tinned tomatoes and vegetable stock. Stir to combine, season and bring to a simmer over a medium-high heat. Reduce the heat to low and simmer, uncovered, for 15-20 mins or until thickened. Remove from the heat and stir in the basil; season to taste.

Step 4
Add the remaining olive oil to a frying pan on a medium heat. Add the remaining garlic and cook for 1 min. Add the kale with 4 tbsp water; season. Cook for 3-4 mins or until the kale has begun to wilt.

Step 5
Serve the stew and kale with the sourdough on the side. Chill leftovers for up to 4 days or freeze for up to 3 months.