Mutti tomatoes

[Puffergalatics]

I’ve always bought cheap tinned tomatoes, switched to Mutti and I can’t believe the difference! Don’t need to add half the seasoning to my spag Bol not to make it not taste so acidic.

If you’ve not tried them, make the switch!

Love Mutti! It was recommended by my Italian sister in law a few years ago. I quite often bulk buy on Amazon as we use a lot.

Those who mention better quality pasta. Which brand could I buy? Thanks

I use tinned tomatoes in recipes, but I wouldn't thank you for tinned tomatoes in a cooked breakfast. It has to be halved fresh tomatoes.

I, too am a Mutti convert thanks to mumsnet. I have converted DD as well.

@mamaduckbone I can't use Parmesan when vegetarian DD is home so I use Tesco's Pecorino as it doesn't contain rennet.

@Ohthatsabitshit I can't buy decent quality fresh tomatoes year round, and even professional chefs often say that tinned are better in many dishes.

They're lovely. The pizza sauce is great too.

Not to throw a flame into anyone's budget, but the Mutti San Marzano are even a step above. You can make the most flavourful sauce ever out of very few ingredients (and in very little time).

@Sunshineandrainbow Garofolo and Rummo are both excellent.

I like De Cecco or Tesco Finest Traditional Bronze Die. They have a rougher surface and the sauce sticks to the pasta better.

Mutti and Longley farm cottage cheese are my brand non negotiables! ( oh and Waitrose rosti)

I’d say professional chefs are talking bollock. Ripen your tomatoes with a banana. I substitute sundried tomatoes paste for tomatoe puree too. The taste is usually vastly superior (and cheaper) though probably not to your taste if you are more of a Heinz Tom Soup/ketchup fan.

though probably not to your taste if you are more of a Heinz Tom Soup/ketchup fan

Of which I am not, and is why I responded to this thread.

Sometimes it is just easier to use good quality tinned tomatoes than faff around peeling and chopping fresh tomatoes. Even you can recognise that. I often use fresh tomatoes in curries though.

I admit that I do buy the more expensive tomatoes - tinned and fresh, and avoid tomatoes grown in the Netherlands as they have no taste.

Peeling tomatoes, cross in the bottom, hot water or just whack them in the airfryer. Chopping minutes at most unless you are doing a bucket in which case food processor or oxo manual chopper. I just chop though as tomato skin is not terribly challenging.

I suspect it’s a matter of taste, but personally I think fresh, even ghastly uniform pallid Tesco tomatoes are better than mutti. I don’t find them arduous at all.

Open freeze the toms, then take out what you need, drop in a bowl, pour boiling water on them and the skins just peel themselves off. Chop/crush as desired to make sauce.

(And the tomato -y water left over, once strained, is useful to cook the pasta!)

i’ve got some coming in my dot.com delivery tomorrow.
Ill report back!

Tinned cherry tomatoes are another revelation.

I tend to buy cirio as often good offers on Ocado.

I have done this many times, but I don't always do this.

Another tip, when cooking curries, is to add halved tomatoes to the pan and, after they have cooked for a while, just pluck off the skins with some tongs then mash them down with a spoon. It works brilliantly.

I still think there is a place for good quality tinned tomatoes.

Inspired by this thread I bought some Mutti passata and tomato puree this morning.

They're just SO much more expensive though; I can't quite bring myself to buy them.

They're often on offer at Sainsbury's

I’d say professional chefs are talking bollock. You know better than all of them then? Ripen your tomatoes with a banana. Not everyone has the time or patience to do that.
I've also read lots chefs recommending tinned tomatoes because they're just not that good fresh out of season. I'd imagine that even if they ripen they don't actually taste better just because you do the banana palaver; something grown in its true season is always going to be better.

But you find you need fewer herbs etc so I think the price is slightly offset.

Just added some Cireo brand to my Ocado order as they’re on offer there.,

I think my curries etc are pretty tasty and I don't feel like I have to pile in spices and herbs. Maybe I need to buy an expensive tin and do a comparison cook though.

Well I know my own taste better than any of them as presumably you know yours. I’ve eaten many things prepared by very well qualified chefs that aren’t to my taste. It’s rather like someone suggesting they prefer fresh boiled new potatoes to tinned, but if no new potatoes are available they’d rather use a fresh larger potato. You could present me with a Michelin star chef farting on about the wonders of tinned potatoes and I’d disagree with them. IMO a fresh tomato is vastly superior to a tinned one, and since they are also cheaper than mutti it’s a win win.
if you buy unripe tomatoes then you can ripen them as I suggested. You can also add sundried tomato paste for a bit more depth.

This is going to be the next mumsnet scarf / naice ham isn't it.

I was behind a lady in waitrose who bought quite a few cans the other day.

I have spent time in Italy cooking with an Italian nonna. Did she use fresh tomatoes? No she did not, high quality tinned all the way.

That was me. Did you notice my new naice scarf?

It’s true. Expensive tinned tomatoes are just… better. I started getting Mutti and I can’t go back now.

That's actually a bit sad - until the last couple of years, Cirrio was cheap as anything as it was mostly sold in places like Turkish shops and if they were ever in a supermarket, they were only fractionally more than the value/basics/cheapest supermarket own brand. And now they're being sold at a premium price.