These whole little grape tomatoes have a fresh, sweet flavor with low acidity and mild mineral notes. Miracolo di San Gennaro Pomodorini are canned with their skins still on - which producer Sabatino Abagnale says are the most flavorful part. The thin skins dissolve quickly when cooked and release all their natural sweetness in a few minutes. Perfect for a quick sauce, use them for an impressive weeknight dinner of Pasta al Pomodoro with Spaghettini
or your favorite light pasta shape.
Miracolo di San Gennaro Pomodorini are produced by Sabatino Abagnale in very limited quantities, from a rare tomato variety also known as Pomodorini delle Colline dei Monti Lattari. The size of large cherry tomatoes or small plum tomatoes, they grow only on the Monti Lattari mountain range around Mt. Vesuvius, near the towns of Sant’Antonio Abate, Gragnano, Agerola, and Pimonte. There, the arid temperatures, scorching sun, and scarcity of water give this prized tomato its low acidity, exceptional sweetness, and rich pulp.
Like Sabatino’s world-famous Miracolo di San Gennaro Pomodori, these tomatoes get their nickname from the patron saint of Napoli. It is said the saint’s blood is said to turn to liquid in a church twice a year, bringing good luck to the city and the region. Southern Italian communities within Italy and around the world hold festive celebrations in August and September in honor of San Gennaro. Still, tomato growers with a sense of humor thought their exceptional tomatoes were a way to celebrate this saint’s bloody miracle all year long…
According to tradition, Sabatino harvests his tomatoes in late summer when they are at the perfect ripeness and only picks them after sunset when the humidity levels are correct. Sabatino believes that tomatoes are like wine, requiring the perfect balance of acidity and sweetness. Therefore, just as if they were precious grapes, he ages his tomatoes underground for sixty days to allow the flavors to develop.