"Pete C." wrote:
>
> >
> > Since it says "Finely Chopped" rather than just "Chopped" and our
> > "Diced" tomatoes are fairly coarse ~1/2" I suspect those are a clot
> > closer to what we get as "Crushed" tomatoes.
>
> Well here you go:
> http://www.mutti-parma.com/en/our-ra...pa-tomato-pulp
>
> "Polpa - Finely chopped tomatoes
>
> Mutti Pulp maintains all the freshness of recently harvested tomatoes.
> It's a unique product because it pairs diced tomato pulp with tomato
> juice.
> Mutti Pulp has more water than a puree, which is why it's perfect for
> egg-based pasta since egg-based pasta is not as smooth as semolina-based
> pasta and absorbs
> more sauce. Mutti Pulp is also perfect for baking and long-cooking times
> but you can also try it with bruschetta or thick-crust pizza when you
> need to maintain that
> fresh tomato flavor."

Some darn good looking recipes on that site too, not the usual boring
stuff you find on brand sites.