{"product_id":"laura-santtini-bomba-gewuerztes-tomatenmark","title":"Bomba – spiced tomato paste","description":"\u003ch2 id=\"speakable-headline\"\u003eSpiced Tomato Paste from Italy\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eBomba is a triple-concentrated, spiced tomato paste from Italy, based on a recipe by Laura Santtini — London's Umami Queen. It is refined with soffritto, red wine, and cooked grape must. Perfect for pasta, bolognese, minestrone, bruschetta, and spreads.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSpiced tomato paste\u003c\/strong\u003e Bomba is a triple-concentrated Italian tomato paste based on a recipe by Laura Santtini, made in Italy. It\u003cspan style=\"font-size: 10.0pt;\"\u003e contains only good ingredients that an Italian housewife would also use. \u003c\/span\u003eIn the practical 200g tube, you'll find a pre-spiced concentrate of sun-ripened tomatoes, a classic soffritto of carrots, celery, and onions, dry red wine, and a splash of cooked grape must. \"Bomba\" is Italian for bomb — and this jar is indeed a flavor bomb.\u003c\/p\u003e\n\u003ch3\u003eDeep red, creamy, and concentrated in flavor\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the tomato paste reveals a mahogany dark, creamy-dense texture with the slightly resinous, sweet scent of ripe tomatoes, red wine, and Italian herbs. Just half a teaspoon delivers the depth that other sauces take an hour to achieve.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, a full-bodied, sweet and savory tomato core unfolds with a delicate herbal top note and a long, slightly wine-like finish. The sweetness doesn't come from sugar alone — cooked grape must (Italian sapa) rounds off the acidity and makes Bomba smoother than classic tomato paste from a tube. We believe this is one of the most elegant ways to add depth to a sauce without sacrificing time.\u003c\/p\u003e\n\u003ch3\u003eWe enjoy Bomba with pasta, on bruschetta, and in minestrone\u003c\/h3\u003e\n\u003cp\u003eBomba is umami in concentrated form. A spoonful stirred into minced meat transforms a quick bolognese into something deep, while two spoonfuls in minestrone give the broth the backbone that otherwise takes hours to extract from bones. In casseroles, tomato sauces, stews — wherever tomato and richness are desired, a small amount goes a long way.\u003c\/p\u003e\n\u003cp\u003eWe particularly enjoy Bomba as a base: a spoonful on toasted sourdough bread, topped with basil and a drizzle of good olive oil — you've got a bruschetta that tastes like a Tuscan vacation home. A thin stripe on flatbread works wonderfully as a pizza base. And for those who love grilling, try it as a rub on chicken wings or in marinade oil for summer vegetables — half a teaspoon is enough, and the grilled food will get a deep, dark, flavorful crust.\u003c\/p\u003e\n\u003cp\u003eOur tip for hectic evenings: mix a tablespoon of Bomba with some pasta water, grated Parmesan, and olive oil — you'll have a pasta sauce you'd otherwise simmer canned tomatoes for. More ideas can be found in our \u003ca href=\"\/en\/collections\/pasta-risotto-sugo\"\u003ePasta, Risotto, and Sugo selection\u003c\/a\u003e, and if you want to take umami to the extreme, try Laura's \u003ca href=\"\/en\/products\/laura-santtini-umami-paste\"\u003eTaste #5 Umami Paste\u003c\/a\u003e. Once opened, the jar should be refrigerated and used promptly.\u003c\/p\u003e\n\u003ch3\u003eLaura Santtini, the Umami Queen from Belgravia\u003c\/h3\u003e\n\u003cp\u003eBehind Bomba is Laura Santtini — restaurateur, cookbook author, and known worldwide as the \"Umami Queen\" since 2009. She managed the family-run London restaurant \u003cem\u003eSantini\u003c\/em\u003e in Belgravia, once a favorite of Frank Sinatra, between 2002 and 2008, and subsequently published several award-winning cookbooks, including \"Easy Tasty Italian\" (2009, Guild of Food Writers Best First Book Award 2010) and \"At Home with Umami\" (2015).\u003c\/p\u003e\n\u003cp\u003eHer cuisine is a mosaic of her heritage — half Italian, partly Persian, English-Irish. In 2009, Laura launched the world's first umami paste. Bomba is one of its sweeter siblings: tomato and grape must instead of miso and anchovy, but the same idea — a concentrated shortcut to depth and flavor.\u003c\/p\u003e\n\u003cp\u003eThe paste is made in Italy according to Laura's original recipe; she herself likes to call it \"the world's sauciest tomato paste.\" All due respect. You can find more Italian treasures in our \u003ca href=\"\/en\/collections\/pasta\"\u003ePasta category\u003c\/a\u003e.\u003c\/p\u003e","brand":"Laura Santtini","offers":[{"title":"200 g","offer_id":53071222571342,"sku":"049VIA5568","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bomba-tomatenpaste.jpg?v=1750980489","url":"https:\/\/nurgutes.de\/en\/products\/laura-santtini-bomba-gewuerztes-tomatenmark","provider":"nur Gutes","version":"1.0","type":"link"}