The tomato is chopped and blanched to inactivate the enzymes and prevent product deterioration, after which it is processed in straining machines, which remove the seeds and skins. The result is creamy, smooth, strained tomatoes with an extremely low water content (density equal to 8°-9° Degrees Brix) and a naturally high sugar content. High-temperature heat treatments are not used during the production process. This helps preserve the smell and flavour of fresh tomatoes, resulting in an authentic product with a homemade taste (the proof is in the labels of our Passata).