Conserva Mara, traditional tomato & chili paste from Puglia

Conserva mara traditional paté

5 1 review

The cunserva mara of Salento: a concentrate of tomato and chili pepper, boiled, sun-dried and worked with extra virgin olive oil. Spread it on warm bread, stir it into pasta, sauces and stews, or use it on pizza. 150 g jar.

Volume discounts

Quantity Unit discount You Save
2 6% €0.76
€6.30
Tax included
Quantity
Only 4 left
Delivery in 24/48 hours Prepared within 24 working hours
Secure payments Card also without a PayPal account
Returns within 14 days Right of withdrawal, no reason needed
We answer you ourselves Write to us on WhatsApp · 338 859 1106

Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CPA-MARA-150
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Preservatives used
No
Organic farming
100%
Formato
150 gr
Allergens
Contains: SULPHITES (wine vinegar).
Ingredients
Chilli pepper (60%), sun-dried tomatoes, dried onion, extra virgin olive oil (7%), wine vinegar (contains SULPHITES), salt, mint, basil, oregano.
Suitable for
Vegani
Nutritional info
Average values per 100 g
Energy 522 kJ / 125 kcal
Fat 7.6 g
– of which saturates 1.1 g
Carbohydrate 9.8 g
– of which sugars 6.1 g
Fibre 2.8 g
Protein 2.9 g
Salt 0.99 g
Short production line / 0 Km
Si

Specific References

EAN13
8053689160536

Description

🌶️

Conserva Mara

“Tomato and chili pepper: the Salento sun in a jar.”

Halfway between a preserve and a concentrate: tomato and chili pepper dried in the sun and worked with extra virgin olive oil, following an old Salento recipe.

Old Salento recipe Sun-dried 150 g jar

Conserva Mara — cunserva mara in the local dialect — is a traditional spreadable paste from Salento, the heel of Puglia, halfway between a preserve and a concentrate. Dense, rich and full of flavour, with an intense red colour, it is good on its own and in the kitchen, where you can use it as you like: to flavour sauces and stews, or to fill sandwiches and pizzas.

It comes from an old recipe handed down from generation to generation, combining hot chili pepper and tomato. The result is a tomato and chili concentrate that is almost never missing from kitchens in Salento.

How it's made

A long, patient process

Conserva Mara takes time: days pass between the pot and the jar, and half of the work is done by the sun.

1
Boiling
The chili peppers and tomatoes are boiled.
2
The purée
They are carefully turned into a purée of a deep, intense red.
3
The sun
The purée is dried in the sun. Even today, in Salento, it is set out on sunny terraces for quick, natural drying.
4
The oil
It is worked with extra virgin olive oil, added little by little: it takes at least seven days of patient waiting.
5
The jar
Only when it has reached the right point does the paste go into the glass jar.

In the kitchen

How to use Conserva Mara

🥖
On warm bread
Spread on a slice of warm bread: the simplest way to taste it.
🍝
In pasta
A spoonful in your pasta, for a touch of heat and flavour.
🍲
Sauces and stews
To flavour a sauce or a stew, instead of an ordinary tomato paste.
🍕
Sandwiches and pizzas
To fill sandwiches and top gourmet pizzas with its bold taste.
🥄
On its own
Dense and tasty, it is good just as it is.
✨
Secret ingredient
A little in your everyday dishes, to give them more character.
💡 In the same pantry, ready to spread, the eggplant cream and the cream with tuna, onions and capers sit well beside it.

Product sheet

At a glance

Product Conserva Mara (cunserva mara)
Base Tomato and hot chili pepper, worked with extra virgin olive oil
Process Boiled, puréed, sun-dried, oil added little by little over at least seven days
Format 150 g glass jar
Tradition Old recipe from Salento, Puglia
Use On bread, in pasta, in sauces and stews, on sandwiches and pizzas

Frequently asked questions

Everything you want to know

What is cunserva mara?

A traditional paste from Salento, in Puglia, halfway between a preserve and a concentrate: tomato and chili pepper boiled, puréed, dried in the sun and then worked with extra virgin olive oil.

How is it made?

The traditional recipe is a long one: chili peppers and tomatoes are boiled and puréed, the purée is dried in the sun — in Salento, still on the terraces — and then extra virgin olive oil is added little by little, over at least seven days.

Is it spicy?

Yes: hot chili pepper is one of its two base ingredients, and in pasta it gives exactly that extra touch of heat.

How do I use it?

Spread on warm bread, stirred into pasta, to flavour sauces and stews, to fill sandwiches and pizzas, or on its own.
☀️

Salento, one spoonful at a time

Tomato, chili pepper, sun and extra virgin olive oil: Conserva Mara is an old recipe that takes its time, and pays it back in flavour.

💬 Write to us

Customer reviews

in Italian

Ottimo prodotto,lo consiglio vivamente.superconsigliato

Verified buyer

Read all the shop reviews

You might also like

   

16 other products in the same category:

   

Customers who bought this product:

   
Nicola
Chiedi a Nicola Nicola è online