Organic Tomato Sauce

Organic San Marzano tomatoes, the king of purees and sauces

Elongated, fleshy, with few seeds and lots of pulp: the tomato born to become a sauce

Organic Tomato Sauce: Authenticity and Artisanal Flavor

The Organic Tomato for Sauce is the San Marzano, the variety the entire world envies us: an elongated berry with the characteristic flask shape, a thin skin that peels easily, and a firm, fleshy pulp with few seeds and little water. It's precisely this balance that makes it the quintessential tomato for sauce: when cooked, it doesn't dissolve into water, but rather concentrates into a thick, sweet sauce with a hint of lively acidity that keeps the sauce balanced. Grown organically and harvested at the perfect level of ripeness, it's also available in a convenient 5 kg pack: just the thing for the best day of summer, the day of sauce.
 
 
 

The roots of this tomato sauce are deep in tradition

Legend has it that the first San Marzano seed arrived in the 18th century as a gift from Peru to the Kingdom of Naples, finding the perfect volcanic soil in the Agro Sarnese-Nocerino region, between Vesuvius and the Lattari Mountains, to thrive. From there, the San Marzano conquered the planet: it's the peeled tomato that made Italian preserves famous, and the one considered par excellence by the specifications of true Neapolitan pizza. But its most beautiful story is a domestic one: it's the protagonist of the "bottle" ritual, when in August, Southern families gather at dawn among steaming pots, food mills, and basil to bottle an entire year's worth of passata. A custom so deeply rooted in Italian identity that it has become part of Italy's cultural heritage: sauce isn't made, it's celebrated.
 
 
 

Choosing Organic Tomato Sauce means taking care of yourself

Tomatoes are a cornerstone of the Mediterranean diet: very few calories, high in water, vitamin C, potassium, and, above all, lycopene, the antioxidant carotenoid that gives them their deep red color and—rarely in nature—becomes more bioavailable precisely when cooked in oil. In short, sauce is good for you by definition. Choosing organic means bringing into the kitchen berries grown without synthetic pesticides, peelable and cookable with complete peace of mind, even with the skin on. And making tomato puree at home means knowing exactly what's in the jar: tomato, basil, and nothing else.
 
 
 

How to Best Use: Organic Tomato Sauce

• THE SUMMER BOTTLING RITUAL – The 5 kg format is made for this: blanch, peel, puree, and bottle your year-round passata with basil. The first taste deserves a fresh pasta made with Organic Senatore Cappelli Durum Wheat Flour, and the first pizza with the new sauce a dough with the Type 0 Soft Wheat Flour Base W200 Organic.
• RED RISOTTO WITH FRESH TOMATO – The dish that has conquered haute cuisine starting from grandparents' snack: sweet soffritto, San Marzano fillets and the Organic Semi-Processed Heroic Rice from Novara cooked in their own juice: final creaming with oil and hand-broken basil.
• SUNDAY STUFFED TOMATOES – Their elongated shape makes them perfect for stuffing: cut them in half, empty them and fill them with Organic Semi-Processed Rosa Marchetti Rice seasoned with their pulp, or in the meat version flavoured with the Organic Seasoning for Meat: in the oven until they are caramelized at the edges.

Food container

Store at room temperature, away from direct light and heat, and consume within a few days. Refrigeration dampens the tomato's aroma and sweetness, so use it only when fully ripe. To make passata, use ripe, firm tomatoes with no bruises; bottled and sterilized passata will keep in the pantry until the following season.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 19 kcal
• Fat: 0,2 g
• Carbohydrates: 3,5 g
• of which sugars: 3,5 g
• Fiber: 1,2 g
• Protein: 1 g
• Salt: traces

Nutritional values ​​estimated based on average reference data for fresh tomatoes.
 
 
 

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