Fillets' of yellow tomato which have a sweeter and more delicate flavour then their red cousins, they are rich in beta-carotene, owing to their yellow colouring, and an excellent antioxidant.
As soon as they are harvested, they are cut into slices, put in glass jars and cooked in a water bath to preserve their nutrients.
Set up and still run to this day by the Torrente family who started in 1965 packing tomato puree into brown glass beer bottles, they continue to process Italian tomatoes of all varieties to this day.
Store in a cool dry place, refrigerate once open and consumer within 3 days.
Fillets of yellow tomatoes, juice of yellow tomatoes. Acidity regulator: citric acid