The tomato purée represents one of the flagship products of Italian agri-food, always present in domestic pantries and highly appreciated in international markets. This tomato derivative, obtained from the processing of fresh and ripe fruits, is regulated in Italy by a specific regulation that protects its quality, defines the commercial characteristics and prescribes the indication on the label of theorigin of the tomatoes used as raw material.
The regulation of Italian tomato purée is based on the decree of 23 September 2005 by the Ministry of Productive Activities, which establishes precise provisions for the production and marketing of tomato derivatives. According to article 1 of the mentioned decree, ‘the sales denomination «tomato purée» is reserved for the product
- obtained directly from fresh, healthy and ripe tomatoes,
- having the color, aroma and characteristic taste of the fruit it comes from,
- by pressing, possible separation of skins and seeds and partial removal of constitutive water so that
- the refractometric optical residue is between 5 and 12 degrees Brix, with a 3% tolerance, excluding added salt’.
TheBrix index, which expresses the concentration of soluble solids, guarantees a product with adequate consistency and organoleptic quality. ‘It is not allowed to concentrate tomato juice above 12 degrees Brix and then proceed with subsequent dilution for the preparation of tomato puree’.
The presence of peels and seeds must not exceed the limit of 4% by weight of the finished product.
The decree also defines the requirements related to total sugars (expressed in invert sugar, in an amount not less than 42% of the optical residue, net of added salt), pH (not exceeding 4.5), mineral impurities, lactic acid.
The only permitted ingredients are:
– table salt;
– acidity correctors;
– spices, herbs, aromatic plants and their extracts. The addition of preservatives, colorants, and flavors is prohibited.
Mandatory origin labeling
The decree of August 11, 2017, by the Ministry of Agricultural, Food and Forestry Policies has introduced provisionally theobligation to indicate on the label both theorigin of the product, as well as the provenance of the tomato used in the production of its preserves, including the puree, as well as sauces and dressings containing at least 50%.
Labels of products made and marketed in Italy must therefore display the following wording prominently on the package:
- «Country of tomato cultivation»: name of the country where the tomato was grown;
- «Country of tomato processing»: name of the country where the tomato was processed; or the sole wording
- «Origin of the tomato», if the tomato was grown and processed entirely in a single country.
If the tomatoes come from multiple countries, the label may refer to ‘EU Countries’, ‘Non-EU Countries’ or ‘EU and Non-EU Countries’, as applicable. These indications must be affixed.
Production process and qualitative characteristics
The production of tomato puree follows a technological process that, while benefiting from modern food technologies, maintains the simplicity of the traditional recipe unchanged. The tomatoes, harvested during the optimal ripening period between July and September, are subjected to washing accurate to remove any soil residues and impurities.
The next step involves blanchingan operation that facilitates the removal of the skin and inactivates the enzymes naturally present in the fruit, preserving the characteristic color and flavor. After removing the inedible parts, the tomatoes are subjected to pressing and the resulting juice passes through sieves or centrifuges to retain peels and seeds.
Then follows the concentration by evaporation and pasteurization or sterilization, to guarantee the preservation of the product over time without the need for refrigeration. The temperatures and treatment times are calibrated to guarantee microbiological safety while preserving the nutritional and organoleptic properties of the tomato.
Nutritional composition
According to the official CREA data on food composition, 100 grams of tomato purée provides on average 21 kcal, with a water content equal to 90.8%. The composition in macronutrients shows 1.3 g of proteins, 0.2 g of lipids and 3.0 g of available carbohydrates, represented by soluble sugars. The total fiber content amounts to 1.5 g per 100 grams of product.
Tomato purée retains much of the nutritional heritage of the fresh fruit. It is naturally rich in lycopene, the carotenoid responsible for the characteristic red color, which has demonstrated interesting antioxidant properties. Thermal processing increases the bioavailability of lycopene, making it more easily assimilated by the body compared to raw tomato.
Distinctiveness of Italian production
Italy boasts a consolidated tradition in the cultivation of industrial tomatoes and in the production of derivatives. The main production areas are concentrated in the southern regions – Apulia, Campania, Sicily – and in Emilia-Romagna, the territories par excellence.
The Italian supply chain of industrial tomato is characterized by the predominant use of varieties specifically selected for processing, which have high dry residue, low seed and skin content, firm pulp and a balanced flavor between sweetness and acidity.
Thevertical integration of the supply chain, with interprofessional agreements between agricultural producers and processing industry, ensures product traceability from field to table. Many Italian companies have adopted production specifications that require stricter criteria than the legal minimums, enhancing the link with the territory and sustainable agronomic practices.
Product differentiation in the market
In addition to the classic tomato purée, the market offers various variants that meet specific consumer needs. Some productions stand out for the exclusive use of certain tomato variety linked to individual territories, whose use imparts peculiar organoleptic characteristics and represents an element of commercial enhancement.
Passatas enriched with basil, oregano or other aromatic herbs represent a market segment that combines practicality and culinary tradition, in compliance with the strict discipline described above. Organic passata, obtained from tomatoes grown according to the agronomic practices oforganic farming, then expresses the highest respect for the environment and biodiversity.
Preservation and uses in cooking
Tomato passata is packaged in hermetically sealed containers – glass bottles, tetrapak or cans – and is preserved at room temperature for extended periods, up to 24 months from the production date. After opening, the product must be stored in the refrigerator and consumed within a few days.
In kitchen, passata represents the versatile base for countless preparations of the Italian tradition. It constitutes the base for pasta sauces, pizza toppings, and a variety of dishes. Its intermediate consistency between fresh tomato and more structured preserves makes it particularly suitable for medium-duration cooking.
Dario Dongo
References
- CREA (Council for Agricultural Research). Food composition tables. Tomato passata. CREA, Rome. https://www.alimentinutrizione.it/tabelle-nutrizionali/006670
- Decree September 23, 2005. Regulation of the production and sale of certain tomato-derived products. Official Gazette of the Italian Republic no. 232 of October 5, 2005. https://www.gazzettaufficiale.it/atto/serie_generale/caricaDettaglioAtto/originario?atto.dataPubblicazioneGazzetta=2005-10-05&atto.codiceRedazionale=05A09437
- Decree August 11, 2017. Indication of the origin on the tomato label. Official Gazette of the Italian Republic no. 265 of February 26, 2018. https://www.gazzettaufficiale.it/eli/id/2018/02/26/18A01366/sg
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
