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Smoked paprika tomato sauce

  • Spread JLC Paprika Tomato Sauce thickly over fish fillets, wrap in tinfoil and bake in moderate oven until cooked.
  • Lightly pan fry some sliced chorizo, finely chopped onion and garlic for about five minutes. Add JLC Paprika Tomato Sauce and heat through. Add cooked and drained Rustichella casareccia . Toss to coat. Serve with grated Parmigiano Reggiano and chopped flat-leaf parsley.
  • Make a dip with JLC Paprika Tomato Sauce combined with 100g crumbled feta , ¼ cup sour cream, 2 Tbsp extra virgin olive oil , salt and pepper to season. Beat till creamy and serve scattered with torn basil leaves.
  • Sear tuna briefly and slice. Toss with La Genuina cavatelli , JLC Paprika Tomato Sauce and a drizzle of Colonna lemon infused EVO .
  • Make delicious tomato bread by toasting sliced Turkish pide on both sides. Spread liberally with the JLC Paprika Tomato Sauce, drizzle liberally with extra virgin olive oil and salt. Arrange and/or Salvagno pitted olives on pieces of tomato bread. Serve.

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