Tomato Flakes 100% pure for Italian cooking

ET’S Authentic TOMATO FLAKES – 100% pure with a delicious tomato flavour!

100% authentic tomato flakes from whole tomatoes.

Tomato flakes are dehydrated pieces of tomato that offer concentrated tomato flavour and a pleasant texture to dishes. They’re incredibly versatile and can be used in both dried form for texture or rehydrated for a more traditional tomato experience.

How To Use Tomato Flakes – Just add water and mix to the consistency you require. The tomato flakes rehydrate into a delightful texture and taste.

Tomato flakes can be added directly to soups, stews, casseroles, and pasta sauces where they’ll gradually rehydrate during cooking, releasing their intense tomato flavour whilst maintaining a slight bite. For quicker cooking methods, soak them in warm water for 10-15 minutes before use. They’re excellent sprinkled over pizzas before baking, mixed into bread dough, or stirred into rice dishes. The flakes also work wonderfully in dry rubs for meats, particularly lamb and chicken, where they add both flavour and visual appeal.

Tastes like? It tastes like sun dried tomatoes.

RECIPES USING TOMATO FLAKES

Mediterranean Pasta Sauce

Heat 2 tablespoons of olive oil in a large pan and sauté 1 diced onion until softened. Add 3 minced garlic cloves and cook for 30 seconds. Stir in 3 tablespoons of tomato flakes, 1 teaspoon of dried oregano, and ½ teaspoon of dried basil. Add 400ml of vegetable stock and simmer for 10 minutes until the flakes have softened and the sauce has thickened. Season with salt, pepper, and a pinch of sugar. Toss with cooked pasta and finish with grated Parmesan and fresh basil leaves. The tomato flakes create a rustic sauce with wonderful texture and concentrated flavour.

Tomato Flake and Herb Crusted Lamb

Combine 3 tablespoons of tomato flakes, 2 tablespoons of fresh breadcrumbs, 1 tablespoon of chopped fresh rosemary, 2 minced garlic cloves, 2 tablespoons of olive oil, and salt and pepper in a bowl. Pat a rack of lamb dry and season with salt and pepper. Sear the lamb in a hot pan until browned all over, then brush with Dijon mustard. Press the tomato flake mixture firmly onto the meat, creating an even crust. Roast at 200°C for 15-20 minutes for medium-rare. Rest for 10 minutes before carving. The tomato flakes create an unusual and delicious crust that adds Mediterranean flair to this elegant dish, with their concentrated flavour complementing the rich lamb beautifully.

ET’s Authentic – Spice Specialists.

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