Fiorfiore Strained Tomatoes pay homage to the past with the simple goodness of a classic recipe. Made with techniques that have been handed down for centuries, this key ingredient is used by Italians every day, to create authentic sauces, season pastas and complement other popular dishes.
Like home-made preserves
- THE SUN, THE SCENT, THE COLOR OF SOUTHERN ITALY: Fiorfiore tomatoes are grown and vine ripened in the traditional Italian way. Only the best fruit are selected and prepared using the slow, intentional methods of the past, to maintain the full aroma, rich color and deliciously sweet and tart taste.
- COLLECTED AND PROCESSED WITHIN A DAY: Fiorfiore tomatoes are picked and processed within the same day - the only way to ensure freshness and authenticity remain intact. From seed to harvest strict quality control ensures each individual tomato is destined for the product line most suited to its quality.
- INDIVIDUALLY HAND-SELECTED: Traditional manufacturing processes can often be handled by advanced technologies, however no machine is as discerning as the human eye. That’s why each tomato is hand selected and double-checked after peeling, so only the finest, most perfectly shaped tomatoes pass the Fiorfiore quality test.
- THE DELICATE MECHANICAL PEELING: Our tomatoes are peeled and prepared slowly and delicately with mechanical precision. We don’t use industrial processes such as thermophysical peeling, where fruit is exploded in a high pressure chamber, leaving skin attached to the pulp, leading to nutritional waste. Our tomatoes are velvety smooth and whole, with their robust, fruity aroma fully maintained.
- BOILING IN THE "BOULES" : Fiorfiore tomatoes are slow cooked for over an hour, in traditional “boules”, for a full bodied, intense tomato flavor and nourishing nutrition just like a traditional homemade preserve.
Tomatoes salt critic acid.
Once opened, store the product in the fridge and consume in within 2-3 days.
|Nutrition Facts||Per 1/4 cup (60mL)||%Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot.
Tomatoes: the king of Italian vegetables
Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).
The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.
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