Diced Tomatoes

Diced tomatoes are obtained from carefully selected, calibrated, washed, and sorted tomatoes in multiple steps. After thermophysical peeling, the tomatoes are diced, ranging from 10x10 to 19x19 mm, drained of serum and seeds, and mixed with Hot Break or Cold Break sauce. Other ingredients, such as citric acid and salt, may also be added at this stage.

The resulting product is characterized by:

Controlled quality of the raw materials used
Several sorting steps, mostly automated, both on whole tomatoes and single diced tomatoes
Poor seed and skin content
Low serum release

Diced tomatoes are therefore ideal for making sauces and other tomato-based condiments, and it gives food preparations an unmistakable note of freshness.

The product can be packaged for industrial use in drums and big bulk, as well as for the food service sector in 5 and 10 kg flexible bags and 3 and 5 kg cans.

For diced tomatoes in flexible bags, Solana offers a premium quality product because, in addition to the features listed, it also features:

The use of ohmic pasteurization, which, by by taking advantage of the tomato’s electrical conductivity, enables faster and more uniform pasteurization that starts from the center of the product, thereby placing less stress on the product and preserving its organoleptic characteristics and freshness as much as possible.
Aseptic cold-fill packaging of the product in spoutless pouches, performed in a sterile cleanroom, which preserves all the benefits achieved through ohmic pasteurization.

The pouches are then packaged in Solana® or Parmasole® branded cartons, or under private label