For the tomato sauce, tomato is then immersed in an aqueous solution for boiling water and drained
excess. To get past the tomato is introduced in special machinery. Immediately thereafter, following the addition of salt to the sauce, puree is introduced into the sterile, sealed and immersed in pasteurisers allow the microbiological stabilization with the aim to inactivate any alteration of the produced by micro-organisms.

Ingredients: Tomatoes, salt.