TYPIK BASIL TOMATO SAUCE

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TYPIK Basil Tomato Sauce reveals the flavor and aromas of tomatoes slowly ripened under the Tunisian sun and picked at full maturity. Cooked to the heart to preserve all their nutritional quality and deliver an excellent coulis, they are simmered with white onions and ground carrots to release all the notes of this summer fruit. Our preparers have the art of adding fresh basil at the perfect moment of cooking to develop the subtle flavors and balance the pepper-salt seasoning A recipe that will surely sublimate all Mediterranean preparations.

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TYPIK Basil Tomato Sauce

Tomatoes used in the TYPIK Basil Tomato Sauce are exclusively grown in Tunisia and selected from the best tomatoes of the season. They come mainly from Cape Bon, in collaboration with farmers who prefer a crop without pesticides or insecticides. The carrots come from a field crop whose well drained sandy-silty soils allow an excellent taste quality.

GOURMET TIPS:

• The TYPIK Basil Tomato Sauce is perfect for making a small stew of octopus with tomato and mint. For 4 people, brown 2 onions and 3 cloves of garlic in a casserole dish with 3 tablespoons of olive oil, 2 sprigs of thyme. Add 1 kg of nice octopus, 8 TYPIK Sundried Tomatoes previously cut into small pieces, 300 ml of the Tomato Sauce and 2 bay leaves. Simmer over low heat for 45 minutes.

• Then add about fifteen mint leaves and finish cooking for 10 minutes. Serve hot, with a few chopped mint leaves.

• Our gourmet also offers a quick dish with undeniable Mediterranean flavours: eggplants in bruschetta mode. For 4 people, select pretty aubergines that you will cut lengthwise so as to make 50 mm «tartines.Brush with olive oil, 2 turns of pepper mill and a pinch of fleur de sel, then cover with the Tomato Sauce and mozzarella. Bake for 25 minutes in a hot oven (180°). Serve with a small arugula salad seasoned with a simple drizzle of olive oil and balsamic vinegar.

COMMITTED FOR REAL:

The producers selected for this delicious TYPIK Basil Tomato Sauce are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.

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