Culinary excellence with Mutti Professional

foodservice

Our tomato range

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Field to table

Cubi di Pomodoro

Polpa

Pelati

Concentrato di pomodoro

Passata

Mutti Pelati peeled tomatoes in a can, pouch and large tin

Cubi di Pomodoro

Muttin Pelati or Whole Peeled Tomatoes contains tomatoes in two different forms. It contains soft but firm, steam-peeled tomatoes (about 35 pieces per product) immersed in creamy, silky Passata. The delicious sweetness of the sauce is balanced by the sweet acidity of fresh tomatoes. Pelati is perfect for pizza, pasta or seafood.

Our Factory

Polpa

Pomodorino d’Oro

Pelati

Maccheroni all’amatriciana mille

Concentrato di pomodoro

Compare

Passata

Pomodorino d’Oro

Who are we?

For over a century, Mutti has been passionately dedicated to growing and processing tomatoes. Mutti is the choice of discerning chefs and catering professionals who want to cook with top-quality products.

Quality

We use only 100% Italian tomatoes: grown in full season in sunny, open fields to bring out the excellence of the different varieties. Carefully selected and processed within hours of harvesting, this process preserves all the authenticity and freshness of the tomatoes.

Certifications

Farmer's hand picking ripe cherry tomatoes from the vine

Sustainability

We adopt best agricultural practices in accordance with the specifications of integrated production, for continuous innovation in our production processes. We aim to reduce our environmental impact, our water consumption, and our CO2 emissions.

Sustainability

Hand holding a cluster of ripe tomatoes with a Mutti shirt visible

Respect

Field to table

Two farmers sitting on a vintage tractor at sunset

Need help?

Feel free to contact us by filling out and sending us the form.
We will get back to you as soon as possible.

NSW State Foodservice sales Manager

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

QLD State Sales Manager

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

VIC State Sales Managert

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

WA State Sales Manger

Name Surnam

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

SA Foodbroker

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

TAS Foodbroker

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

NSW State Foodservice sales Manager

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

QLD State Sales Manager

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

VIC State Sales Managert

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

WA State Sales Manger

Name Surname

Phone: 0409 343 844

Office: 02 9522 4522

jim@sandhurstfinefoods.com.au

Open kitchen and dining area at a restaurant event in Lyon

NEWS & EVENTS

Find us at Syrah

Discover Mutti at Syrah in Lyon! Come visit us and explore our latest innovations, ideas, and tomato expertise.

Join us from 26–28 January 2027 at Eurexpo Lyon, Hall 9 – Stand 35, from 9:00 AM to 6:00 PM.

DISCOVER PROJECT

In the spotlight

1 2 3 4

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“Cacciucco” italian fish soup recipe

Accordion Chicken

Arancini Balls

Aubergine boats with tomatoes and crunchy bread

Aubergine boats with tomatoes and crunchy bread

Ingredients

500 g Octopus or Musky Octopus
250 g Calamari
250 g Squid
400 g Prawns
300 g Gurnard Fillets
200 g Monkfish
250 g Cod
500 g Mutti Tomato Puree
1 large spoon Mutti Tomato Paste
1 Onion
1 sprig Celery
5 leaves Sage
3-4 cloves Garlic
Chili Pepper
1 glass Red Wine
50 g Extra virgin olive oil
8 slices Bread
Parsley
Extra virgin olive oil

Method

Wash and clean the fish. Cut the octopus, squid, and cuttlefish into pieces. Remove the shell from the prawns and its intestines. Cut the whole fish into pieces. Keep everything separate and place it aside.

Chop two cloves of garlic and the sage. Also, chop the onion and the celery.

In a large pot, heat the oil. Add the onion and celery and simmer for 5 minutes, then add the grinned garlic, sage, and chili pepper. Keep stirring for one minute.

Add the octopus, which has the longest cooking time. Mix well and let it cook for 20 minutes.

Add the squid and cuttlefish to the octopus. Add the red wine and stir.

Now add a spoonful of Mutti Tomato Concentrate and 500g of Mutti Tomato Puree. Season with salt and cook for 20 minutes.

Add the fish for the soup (monkfish, cod, and gurnard) and cook for 5 minutes, finally add the prawns for the last 5 minutes of cooking.

Toast some slices of bread and flavor them with garlic, while rabbing it on the bread. Place the slices of bread on serving plates and pour the soup over them.

Serve with a drizzle of raw oil and chopped parsley

Made with

Passata

TOMATO PURÉE

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Double Concentrated Tomato Paste

TOMATO PASTE

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Ingredients

1 Whole chicken breast
400 g Mutti Finely Chopped Tomatoes
1 Clove Garlic
4 Slices Bacon
4 Sundried tomatoes
4 Slices Provola cheese
4 Leaves Basil
30 g Extra virgin olive oil
100 g Mozzarella
Salt
Pepper
Oregano

Method

Preheat the oven to 200°C in convection mode.

Place two chopsticks on either side of the chicken breast, then proceed to slice it into approximately 1/2 cm thick slices. The chopsticks will prevent you from cutting all the way through, keeping the slices connected.

Stuff the slices with cheese, sun-dried tomatoes (blanched for one minute in water), bacon slices, and basil leaves.

Prepare the Mutti Finely chopped tomatoes with a drizzle of olive oil, a clove of garlic, and a pinch of salt, cooking for 5 minutes with the lid on.

Cover the stuffed chicken breasts with the sauce, add a drizzle of oil, and bake for approximately 10-12 minutes.

Afterward, add diced mozzarella, a sprinkle of oregano, and bake again for another 5 minutes until the mozzarella is melted.

Made with

Polpa Finely Chopped Tomatoes

CHOPPED TOMATOES

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Ingredients

1 large pinch of saffron
4 cups chicken or vegetable stock
2 tablespoons olive oil
1 medium brown onion, finely diced
3 cloves garlic, crushed
2 tbsp Mutti Double Concentrate Tomato Paste
150 g Arborio rice
200 ml white wine
40 g butter
100 g finely grated Parmesan
150 g fresh mozzarella
Sea salt and freshly ground black pepper
1 Finely grated zest of lemon
1/2 cup plain flour
3 eggs
1/2 milk
200 g panko breadcrumbs
Vegetable oil, for deep-frying
Mayonnaise, to serve

Method

Place the saffron and stock in a saucepan and bring to the boil. Turn down to a low simmer.

Heat olive oil in a wide-based saucepan and add the onion and garlic, sauté stirring for 2-3 minutes until softened. Add the Mutti Double Concentrate Tomato Paste and cook for 2 minutes. Add the rice, salt and pepper and the wine and continue stirring until all the liquid is nearly evaporated. Start slowly adding the simmering stock, continuously stirring for approx. 20 minutes.

Add butter, Parmesan and lemon zest. Season with salt and pepper to taste. Spread risotto mix onto a tray to cool.

Transfer the mix to a bowl. Stir through the mozzarella.

Using damp hands to roll the rice into fifteen even-sized balls (approx. 50-60 g). Place them on a tray.

To prepare the crumbing mix, place the flour on a plate. Whisk together the eggs and milk in a wide mixing bowl. Place half of the breadcrumbs on a flat plate.

Crumb Arancini balls in batches, firstly coating in the flour then dipping in the egg mixture and lastly rolling in crumbs to coat. Repeat the steps to make them extra crisp.

Pour oil into a wide-based saucepan to fill approx. 10cm deep. Heat to 180°C. Deep-fry the arancini in batches for about 2-3 minutes, until slightly dark golden. Remove them and drain on paper towel.

Serve arancini balls warm with mayonnaise and your favorite cocktail or mocktail.

Made with

Double Concentrated Tomato Paste

TOMATO PASTE

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Ingredients

2 purple aubergines
400 g Mutti Peeled Tomatoes
250 g mozzarella cheese
1 tsp dried oregano
2 slices of bread
extra virgin olive oil
1 garlic clove
salt
basil

Method

Wash and cut the aubergines lengthwise.

Blanch them in lightly salted boiling water for 7-8 minutes, then drain well.

Make a cross-shaped cut inside with a sharp knife.

Arrange them on a baking tray.

Coarsely chop the Mutti peeled tomatoes, strain them through a sieve and set the juice aside, together with the juice left in the tin after opening.

Season with two tablespoons of oil, a pinch of salt and the oregano.

Put the tomato sauce in the pan with a drizzle of oil and the sliced garlic.

Place the aubergines on top, sprinkle with the seasoned peeled tomatoes and bread cubes and bake at 180°C for 10 minutes.

Add the chopped mozzarella cheese and bake for a further 10 minutes.

Sprinkle with a julienne of fresh basil and serve.

Made with

Whole Peeled Tomatoes

PEELED TOMATOES

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Chefs. home. cooking.

Our film series brings us into the home kitchens of highly acclaimed chefs to share conversation, cooking, and a peek into their personal lives.

Mutti farmer talking with a young man holding tomatoes in the field

Man holding a golden tomato award trophy in a field at sunset

Man in sunglasses smiling on a rooftop at sunset

Alex Raij

Chef/Owner, Txikito, El quinto, La Vara, and Saint Julivert | NYC

Calderta de pescado menorquin inspired fish stew

We enjoy some time with the busy James Beard Finalist behind some of New York’s most celebrated restaurants as she prepares a delicious Menorca-inspired fish stew that is conveniently achieved with pantry and freezer staples.

GET THE RECIPE

Name Surname

Chef/Owner, Txikito, El quinto, La Vara, and Saint Julivert | NYC

Calderta de pescado menorquin inspired fish stew

GET THE RECIPE

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Get inspired

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