Good Italian tomatoes are the foundation of Italian cooking. With all its particular microclimates and unique terroirs, the geographical Italian peninsula is practically designed for growing gloriously flavorful tomatoes.
All Gustiamo tomatoes are harvested at their peak ripeness and preserved at their maximum flavor potential. When you buy a Gustiamo tomato, you know you are getting your hands on a REAL Italian gem. Each and every one of our tomatoes was produced honestly, by passionate farmers that are paid the right price for their admirable work.
Let us walk you through the complete Gustiamo Tomato Pantry:
DOP SAN MARZANO TOMATOES BY DANICOOP, CAMPANIA
These are the real deal, the king of the tomato world. The DOP San Marzano Tomato! 100% grown, cultivated, and picked by hand in the Agro Sarnese Nocerino by the farmers of Danicoop. Need we say more? They come in 3 size cans: 400 g, 800 g, 2.5 kg.
100% ITALIAN TOMATOES BY DANICOOP, CAMPANIA
Whole, peeled tomatoes. Grown across the southern Italian countryside by honest farmers, under the supervision of Danicoop. They have the perfect balance of sweetness and acidity. They come in 3 size cans: 400 g, 800 g, 2.5 kg.
MIRACOLO DI SAN GENNARO BY FARMER SABATINO, CAMPANIA
Grown on the fertile soil of the Lattari Mountains, these belong to 2 ancient varieties local to Campania: long, pear shaped Pomodori have a meaty pulp and full flavor, while the cherry, small Pomodorini are delicate and candy sweet. Both produced in very limited quantities.
TERRA AMORE E FANTASIA BY FARMER SABATINO, PUGLIA
Whole, peeled tomatoes grown by a group of young farmers in Puglia and canned by farmer Sabatino in Campania. With a rich and umami flavor, these tomatoes in a 400 g can are an exceptional pantry staple for all the preparations that need longer cooking.
CORBARINO CHERRY TOMATOES BY MAIDA FARM, CAMPANIA
A rare heirloom variety of tomatoes from the Cilento area of Campania. Small and pear shaped, they are jarred whole in their own juice with a little bit of salt and basil. Their low acidity and sugary pulp makes them incredible for a quick, delightful sauce.
YELLOW TOMATOES BY MAIDA FARM, CAMPANIA
These also come from the mineral rich lands of Cilento. Their fresh-tasting, savory flavor does not stand up to long cooking. They come in two variants: small whole yellow tomatoes with their thin skins on and yellow tomato puree.
PIENNOLO TOMATOES BY FARMER PASQUALE, CAMPANIA
Halved and jarred with their thick skins, they have a bold flavor that is both sweet and pleasantly tart. Piennolo tomatoes grow at the foot of the volcano Mt. Vesuvius, that gives them their peculiar high concentration of sugars and acids. Eat them raw or cook for no longer than 5 minutes.