Leggo's Gourmet Rich Australian Tomato Passata Puree Sauce Garlic 400g
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Elevate your pasta, stew, or soup with velvety passata, kissed by aromatic, roasted garlic. Perfect for garlic lovers. We add the garlic so you don’t have to.
Make easy garlic pizza bread: Lightly toast sliced bread, top with Leggo's Garlic Passata and mozzarella cheese, grill in an oven or airfryer until cheese is melted.
- Rich, smooth passata
- Value for money: Thick passata full of tomato goodness
- Australian Grown Tomatoes
Leggo's Gourmet range helps you make restaurant-quality meals at home. Try it and taste the difference!
Make easy garlic pizza bread: Lightly toast sliced bread, top with Leggo's Garlic Passata and mozzarella cheese, grill in an oven or airfryer until cheese is melted.
- Rich, smooth passata
- Value for money: Thick passata full of tomato goodness
- Australian Grown Tomatoes
Leggo's Gourmet range helps you make restaurant-quality meals at home. Try it and taste the difference!
Tomato puree (94.5%), garlic (5%) (puree, powder, roasted), salt.
May contain: Soy, Almond, Cashew
- Servings per pack,4.0
- Serving size,100.0 G
- Quantity Per Serving
- Quantity Per 100g / 100mL
- Energy
- Energy Per serving223.0kJ
- Energy Per 100 grams or millilitres223.0kJ
- Protein
- Protein Per serving2.1g
- Protein Per 100 grams or millilitres2.1g
- Fat, Total
- Fat, Total Per serving1.0g
- Fat, Total Per 100 grams or millilitres1.0g
- – Saturated
- – Saturated Per serving0.9g
- – Saturated Per 100 grams or millilitres0.9g
- Carbohydrate
- Carbohydrate Per serving7.7g
- Carbohydrate Per 100 grams or millilitres7.7g
- – Sugars
- – Sugars Per serving4.7g
- – Sugars Per 100 grams or millilitres4.7g
- Dietary Fibre
- Dietary Fibre Per serving3.0g
- Dietary Fibre Per 100 grams or millilitres3.0g
- Sodium
- Sodium Per serving197.0mg
- Sodium Per 100 grams or millilitres197.0mg
Quantities stated above are averages only. Further nutrition information may be displayed on the product label.
< means Less Than.
- means that the value is not available.
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