Explore the flavors of Pomodoro (Tomatoes)

Whether they are sun-dried, canned or fresh, tomatoes are the heart of Italian cuisine. Akin to wine and olive oil, each region has its own distinct tomato.

San Marzano

Plum tomato variety grown specifically in the San Marzano region. They look similar to a Roma tomato, but have a richer flavor. San Marzano tomatoes are low acid and are most widely available in canned form.
Best used for sauces and gravy

 

Pomodoro del Piennolo

Piennolo means “hanging.” Its name is a reference to how Italians from Naples hang the tomatoes, allowing them to ripen to perfection before preserving them. Pomodoro del Piennolo is a variety of cherry tomato with a sweet flavor as a result of the fertile lava soil of Mount Vesuvius in which they are grown.
Best used for pasta, seafood, pizza

 

Roma
Bright plum tomatoes with a slightly tangy, full flavor. Roma tomatoes are firm and not watery, with few seeds, making them ideal for canning and for tomato paste.
Best used for tomato paste, base for sauce, stews and soups

 

Pomodoro Fiorentino
Heavily ribbed, deep red tomato grown in Florence. Pomodoro Fiorentino is a meaty tomato, similar to heirloom varieties.
Best used fresh or used in rich sauces

 

How to use Tomatoes

  • Concentrato di Pomodoro: Tomato paste is made primarily from Roma tomatoes and adds a richness to any sauce or stew.

  • Passata di Pomodoro: Tomato Puree is a smooth tomato sauce used in the foundation of many sauces and soups.

  • Pomodori Pelati: Pelati means “peeled.” Whole peeled tomatoes can be added to soups, sauces, lasagna or casseroles.

  • Pomodori Secchi: Sun-dried tomatoes are savory and delicious. Add to fresh salads, pasta, or any other dish for an intense tomato flavor.

San Marzano

Plum tomato variety grown specifically in the San Marzano region. They look similar to a Roma tomato, but have a richer flavor. San Marzano tomatoes are low acid and are most widely available in canned form.
Best used for sauces and gravy

Pomodoro del Piennolo

Piennolo means “hanging.” Its name is a reference to how Italians from Naples hang the tomatoes, allowing them to ripen to perfection before preserving them. Pomodoro del Piennolo is a variety of cherry tomato with a sweet flavor as a result of the fertile lava soil of Mount Vesuvius in which they are grown.
Best used for pasta, seafood, pizza

Roma

Bright plum tomatoes with a slightly tangy, full flavor. Roma tomatoes are firm and not watery, with few seeds, making them ideal for canning and for tomato paste.
Best used for tomato paste, base for sauce, stews and soups

Pomodoro Fiorentino

Heavily ribbed, deep red tomato grown in Florence. Pomodoro Fiorentino is a meaty tomato, similar to heirloom varieties.
Best used fresh or used in rich sauces

How to use Tomatoes

  • Concentrato di Pomodoro: Tomato paste is made primarily from Roma tomatoes and adds a richness to any sauce or stew.

  • Passata di Pomodoro: Tomato Puree is a smooth tomato sauce used in the foundation of many sauces and soups.

  • Pomodori Pelati: Pelati means “peeled.” Whole peeled tomatoes can be added to soups, sauces, lasagna or casseroles.

  • Pomodori Secchi: Sun-dried tomatoes are savory and delicious. Add to fresh salads, pasta, or any other dish for an intense tomato flavor

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