The tomato is integral to so many classic Italian dishes. In fact, it’s hard to imagine the country’s cuisine without it. 

Plum tomatoes are first choice for sauces because they have thick, meaty flesh, fewer seeds, less juice, and thicker skins, which makes them comparatively easy to peel. Commercially, they are usually tinned or used for passata. The most well known is ‘San Marzano’, which hails from the Sarno valley near Vesuvius and thrives in its volcanic soil. It has been awarded PDO (protected designation of origin) status. It is also the tomato needed to make a true Neapolitan pizza.

 Ciao , Fontanella and Mutti tomato products are Kosher