IQG Foods produces canned tomato purée — also sold as passata — in Egypt in two grades, 6-8% and 8-10% Brix, filled into glass bottles from 680 to 720 g. The tomatoes are washed, hot broken and finely sieved to remove skins and seeds, then filled and sterilised with nothing added but salt. No preservatives, no added sugar, no colouring. A ready-to-use base for retail shelves and food service kitchens.

The same product travels under three names. Italian kitchens call it passata, Egyptian and Gulf buyers ask for tomato purée, and some Mediterranean importers use polpa for the thicker grades. What sits inside the bottle is identical: tomatoes washed, hot broken, sieved to remove skins and seeds, then filled and sterilised.

What separates one bottle from another is Brix. Our 6-8% grade pours thin and spreads easily, which suits pizza bases and shakshuka where the sauce has to reach the edge without being worked. The 8-10% grade carries more body and holds its shape on pasta, so it reduces faster and needs less time on the heat.

The ingredient list runs to two lines. Tomatoes at 99.5% and salt at 0.5%, with no starch, no colouring, no added sugar and no preservatives. That is what lets the same bottle sit on a European retail shelf and go into a Gulf restaurant kitchen without reformulation.