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Mantova Sundried Tomato Paste -- 6.5 oz

Mantova Sundried Tomato Paste
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Mantova Sundried Tomato Paste -- 6.5 oz

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Mantova Sundried Tomato Paste Description

  • Product of Italy
  • Classic Blend of Sundried Tomatoes and Sunflower Seed Oil
  • All-Natural, High-Quality Ingredients
  • Use as a Dip, Spread, Sauce, or Condiment

Through the generations, the Mantova family has become recognized as premier testers and tasters, curating only the finest spreads and toppings to bear the family name. Our Mantova Sundried Tomato Paste is a classic blend of sundried tomatoes and sunflower seed oil. Sundried tomatoes are an Italian tradition as a means of preserving the bright taste of summer for the cold months of winter. Spreading the tomatoes out to slowly dry in the late summer sun intensifies the flavor and aroma, making them a perfect topping for crusty bread, pasta sauce, or pizza. Stir into a delicious dip for veggies or crackers or spread onto a sandwich wrap. Use as a compliment to a meat dish or roasted vegetables. Whip up a quick, delicious meal, or eat as a snack, paired with your favorite wine. Instantly add authentic, exciting flavor no matter how you choose to enjoy it.


Preparation and Instruction: As a condiment, put it directly on hot pasta, sprinkle with shaved parmesan. Add cream, sliced ham or salami and chunks of feta as variations.


Storage Suggestions: Refrigerate after opening and use within 4 days.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 2 Tbsp. (50 g)
Servings per Container: 4
Amount Per Serving% Daily Value
Total Fat19.6 g30%
   Saturated Fat1.2 g6%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium63 mg2.6%
Total Carbohydrate12.5 g0.2%
   Dietary Fiber3.5 g4%
Protein1.4 g
Vitamin A4%
Vitamin C16%
Other Ingredients: Sundried tomatoes, sunflower seed oil, vinegar, salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Roasted Eggplant Muffuletta

Possibly one of my favorite sandwiches of all time to make (both personally and professionally as a chef) is a traditional muffuletta. Not sure if it’s the freshly pressed bread or the combination of flavors layered inside – but what I do know is that once I put a plant-based spin on this recipe, I’d never have to miss out on this classic again. This recipe creates the tastiest muffuletta style sandwich I’ve ever consumed (and I’ve eaten A LOT). I hope you enjoy the process and the final product as much as I do! Homemade Vegan Roasted Eggplant Muffuletta Sandwich on Cutting Board |

Vegan Roasted Eggplant Muffuletta

  • 1 large eggplant
  • Sea salt (as needed)
  • 1 cup sundried tomatoes
  • 1 Tbsp. chickpea miso paste
  • 1 lemon, juiced
  • 2 Tbsp. maple syrup
  • 3 Tbsp. olive oil
  • Water (as needed)
  • 2 cups arugula
  • ½ cup basil
  • 1 Tbsp. mustard
  • 2 Tbsp. mustard seeds
  • 3 cups red wine vinegar
  • 2 Tbsp. honey
  • 2 red bell peppers
  • 1 cup plant-based mozzarella
  • 2 Tbsp. pepperoncini
  • 1 tsp. capers
  • 1 Tbsp. garlic puree
  • ? cup parsley
  • 2 Tbsp. plant-based mayo
  • 2 sourdough sandwich loaves
  1. Preheat oven to 400 degrees F.
  2. Cut eggplant into ½-in. thick medallions. Transfer to bowl.
  3. Sprinkle liberally with sea salt and toss. Set aside for 45 minutes to an hour. Meanwhile, prepare remaining ingredients.
  4. Boil and rinse mustard seeds three times. After the final rinse, set seeds aside to dry.
  5. In pot, combine vinegar, honey and mustard seed. Simmer until the liquid is almost gone and seeds are creamy
  6. Arrange red bell peppers on baking sheet and roast in oven until the outsides blister. Transfer to bowl and cover with clean towel. Once cooled down a bit, peel off skin and remove seeds.
  7. In small blender, combine capers, mayo, garlic and parsley until chunky, creamy mixture forms.
  8. In high-speed blender, combine soft sundried tomatoes, maple syrup, chickpea miso, olive oil and lemon juice. Add water, a little at a time, and puree until marinade is thick, but still runny.

  9. When it’s time to return to eggplant, pat dry with towel and transfer to clean bowl. Pour marinade on top and toss to coat.
  10. Arrange marinated eggplant on baking sheet (avoid having them touch) and roast in oven until soft and charred. Note: All of the prep work up until this point can be done ahead of time.
  11. To assemble, slice a sandwich loaf of sourdough lengthwise. Hollow out bread. Chef’s tip: I like to take these pieces and dip them into the marinade as a snack.
  12. On the top half, spread on pickled mustard seeds. Then, on both halves, spread on caper mayo. On the bottom piece, layer on arugula and basil. After, layer on greens, pepperoncini and roasted peppers. Lay eggplant on top followed by plant-based mozzarella.
  13. Cover with top piece of bread, then wrap the sandwich in butcher paper, parchment paper or a clean dish towel. Cover with something heavy (like a big book or heavy pot) to flatten top. Let sit for 1-2 hours (if you can wait!) or slice into it now and serve.

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