Organic Tomato Sauce Peppers And Capers

Description

PRODUCTION TECHNIQUES

The ripe tomato is harvested from the field and brought to the sorting place of the goods. Within 48 hours after harvesting, the best product is selected and carefully washed in special steel tanks. The tomatoes are then put in cooking for about 1 hour and passed with the machine. The product obtained is stored in steel drums. We proceed to the sauté of, garlic and peppers and capers in extra virgin olive oil, then the previously obtained puree is put and cooked together with the oil. The product thus obtained is placed in jars, closed properly and placed in the baskets for pasteurization where they remain immersed for 15 minutes in water brought to a temperature of 102 ° C, until reaching a temperature of 85 ° C at the core of the product . same.

PAIRINGS

The sauce has a delicate taste that goes well in the preparation of pasta sauces, baked recipes, pizzas, panzerotti, etc.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in an environment in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 5 boxes, bumping or knocking over the packaging. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.