Passata di pomodorini gialli Bio - La Giara

The apparently unusual yellow tomatoes are actually the first known to Europeans. Indeed, the generic term "tomato" derives from the words "pomo" and "d'oro", referring to the yellow-gold colour. The yellow tomato is rich in beta-carotene and has a sweet and delicate flavour, very similar to that of the classic red tomato. It is ideal for seasoning dishes based on mushrooms or fish, in which the dish does not turn red, but still has the taste of tomato. It wraps the pasta very well and is not too opaque, therefore ideal for the most varied sauce recipes. Furthermore, it can be used as a base for gourmet main courses of meat or fish.