Why we love it:

Because it does more with less (just tomatoes and mediterranean sea salt). 

A small amount goes a long way—adding body, richness, and structure to whatever you’re cooking. It’s not just an ingredient, it’s a foundation.

How we use it:

• Cooked into soffritto to start a sauce
• Caramelized in oil to deepen flavor
• Added to stews or braises for body
• Stirred into pan sauces or grains

Give it heat, let it darken slightly, and it opens up.