A concentrated mass obtained as a result of heat treatment of fresh tomatoes. In the manufacture of pasta, ripe tomatoes are peeled from the skin and seeds, wiped and boiled. During cooking, as a result of evaporation of moisture contained in tomatoes, there is a gradual increase in the concentration of solids to 30-45 percent. And during the heat treatment, tomatoes retain most of their useful properties. Packaging: Doy Pack, 850 g Shelf life: 12 months