Delmaine is New Zealand Owned and Operated

Delmaine Tomato Paste 4 x 70g

4x70g

Rich sun ripened tomatoes double concentrated for a thicker paste and more intense flavour. Packed in four convenient 70g tubs for no mess and no waste.

Gluten Free
No added flavours, colours or preservatives
No added salt or sugar
Quick ideas; Add to sauces, stews and soups for flavour and thickening. Mix with puree or pasta sauce for a quick pizza sauce. Use to thicken and flavour salad dressings.
Contains no gluten ingredients but is manufactured in an environment where gluten may be present or is manufactured overseas.

COOKING INFORMATION

Ready to Use

Delmaine Code: 3927
Size: 4x70g
Pack Size: 12
Country of Origin: France
Storage Conditions: Store Ambient. Refrigerate after opening.
Best Before/Use By: Best Before
Unopened Shelf Life: 730
Open Shelf Life: 30 days

INGREDIENTS

Tomatoes (100%).

NUTRITIONAL INFORMATION

Serving Size: 35g Servings per Pack: 2

Average Quantity	Per Serving	Per 100g
ENERGY	139kJ	397kJ
PROTEIN	1.4g	4.1g
FAT, TOTAL	<1g	<1g
SATURATED	<1g	<1g
CARBOHYDRATE	5.7g	16.4g
SUGARS	5.3g	15.3g
SODIUM	7mg	19mg

From the blog

Inspiration

Using beans in your meals instead of meat

Beans make an excellent substitute for meat in lots of dishes. Try them as the 'mince' in a Shepherd's Pie, the 'lamb' in a casserole, or the tuna in a salad.

Storing your beans

Canned beans should always be stored in cool cabinets away from appliances that produce heat. Dried beans should be stored in airtight containers and used within one year of purchase. The longer you keep the dry beans, the more moisture they lose. This means that older dry beans take longer to soak and cook compared to younger dry beans.

Substituting canned beans for dried beans

Often you don't have the time to soak dried beans overnight and substituting with canned beans is a great option. But remember, dried beans nearyl double in weight and volume when soaked, so the rule of thumb when substituting is used two cans of beans for every cup of dried beans.

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