Sweet, golden, and juicy, Maida Yellow Tomatoes are pure bottled sunshine. Not only do they taste like summer itself, they also pack lots of betacarotene and vitamins — just when we need it most.
Farmer Franco Vastola grows his heirloom pomodori gialli in the heart of Cilento, 80 miles south of Napoli, where the sea breeze and mineral soil give them their unique balance of sweetness and savoriness. As Anna Hezel wrote in Epicurious: “Want a faster, sweeter tomato sauce? Use these.” She’s right. These golden tomatoes are pantry heroes. Keep a few jars on hand and bring one last bite of Italian summer into your winter kitchen.
☀️Whole Yellow Cherry Tomatoes
Bright, mineral, and incredibly fresh, they have a natural sapidity that makes them perfect with prawns, clams, or any seafood. Farmer Franco’s secret? Never cook them for more than 5 or 6 minutes. Their delicate flavor shines brightest when treated gently.
☀️Yellow Tomato Purée
Made from the heirloom Pomodoro Lungo di Capaccio, this passata gialla has a smooth, delicate flavor that never overwhelms the ingredients it’s paired with. Cook it longer to let it reduce and concentrate. It’s especially beautiful for poaching fish or vegetables.
COOKED TOMATOES ARE BETTER THAN FRESH
It’s science: “Canned tomatoes are actually better for us than a fresh, organic, locally harvested, heirloom tomato. Because the nutrient in tomatoes, which is proving to be supportive of heart-health, is called lycopene. And when lycopene is heated, it is transformed into a form that we find easier to absorb.”
MORE TOMATO SCIENCE HERE