Practical guide to recipes with our tomato products

The tomato is the cornerstone of the red program. Passata, peeled tomatoes, chopped tomatoes, concentrate and ready-made sauces provide countless possibilities. Through the recipes prepared by Podravka chefs, it is clear how these products can carry an entire menu.

The focus is on where and how to use tomato products in recipes, so that professional chefs can smartly incorporate them into their seasonal menus. 

1. Tomato sauces and bases for pasta and ragù

In these dishes, tomato products are at the center: without a good base, there is neither flavor nor color.

Tomato ragù

An ideal field for passata, peeled tomatoes, or chopped tomatoes. A long, controlled cooking process transforms the industrial product into a deep, layered sauce that can serve as a base for pasta, meat or vegetable dishes.

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Spagetoni puttanesca

A tomato sauce combined with olives, capers, and anchovies. In this recipe, the key is a stable tomato base (passata or peeled tomatoes) that holds flavor and texture throughout the serving.

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Arrabiata penne

A spicy sauce where passata or chopped tomatoes carry the main flavor, while chili and garlic add character. The red program here provides speed and consistency, which is ideal for daily menus.

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Baked snail pasta in marinara sauce

Marinara is a classic tomato sauce: passata, peeled tomatoes or chopped tomatoes with spices. Baking pasta in such a sauce relies on a stable base that withstands high temperatures well.

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Through these recipes, it is clear that a good industrial tomato product can become the foundation of an entire section of the pasta menu, especially in summer when tomatoes are everywhere.

2. Tomato soups

In soups, tomatoes serve as both a flavor base and a key visual element.

Gazpacho soup

A cold soup where tomato products (passata or chopped tomatoes) combine with raw vegetables. It is ideal for summer as it is quick to prepare, and the red program ensures stable color and flavor.

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Tomato soup with coconut

A warm, creamy soup that combines tomatoes with coconut. Passata or peeled tomatoes provide a uniform texture, while spices and coconut create an unexpected flavor. A good example of a modern Asian twist on the classic tomato soup. 

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For professional kitchens, it is important to note that the same bases can be used in both cold and hot formats, with minor adjustments.

3. Grains, risottos and orzottos

In these dishes, tomatoes enter as a liquid component for cooking grains and rice.

Eggplant and tomato risotto

Rice is cooked in broth with a tomato base (passata, peeled tomatoes), while eggplant provides body and texture. The red program ensures intense color and controlled acidity.

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Red orzotto

Barley porridge cooked in tomato sauce, a practical way to use tomato products as a liquid component, not just as a finishing sauce.

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Barley balls with celery cream

In this case, tomato sauce connects grains and vegetables. Passata or chopped tomatoes form the base of the sauce, which is enhanced with celery cream.

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These recipes demonstrate how the red program can be used beyond “classic” pasta – as part of grain dishes, vegetarian main courses, or sides.

4. Brunch and light lunch dishes 

In these dishes, tomato products add both flavor and structure.

Asparagus and tomato tart

Tomatoes (fresh or in the form of concentrated products) complement asparagus in the filling or serve as a visual and aromatic element on top.

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Parmigiana

A casserole of eggplant, tomatoes, and cheese. Peeled tomatoes, chopped tomatoes, or passata create layers of sauce between the vegetables and cheese. Tomato products are literally the structural element of this dish. 

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Shakshuka with the taste of smoke

Eggs poached in tomato sauce with smoky notes from Vegeta Smoked. The red program provides a base that can easily be standardized for breakfast and brunch offerings.

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5. Salads and cold dishes with grains

In these dishes, tomatoes are a key part of the layered structure, connecting ingredients and providing character.

Tabbouleh

Although the focus is on bulgur and fresh vegetables, tomatoes are an important part of the salad. In larger batch versions, you can replace some fresh tomatoes with chopped tomatoes, carefully balancing the acidity.

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Monkfish and shellfish stew

A fish dish where tomato products make up a key and juicy part. Passata, peeled tomatoes or chopped tomatoes ensure depth and stability of flavor, while fish stock and shellfish provide a layer above.

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Find numerous high-quality tomato products in our range, and inspiration on what to do with them in our chefs’ recipes. Contact us with confidence to make things easier for yourself and your staff today.