If there is one ingredient that defines the Italian summer table, it is without question the tomato. Juicy, sweet, sun-ripened, and versatile, tomatoes are more than a seasonal crop in Italy — they are a symbol of home, heritage, and the joy of eating well. From family-run gardens in the countryside to bustling Sunday markets in the south, summer in Italy is steeped in the vibrant red hue of this cherished fruit.

Pomodoro San Marzano DOP (San Marzano PDO Tomatoes) – The Sauce Maker’s Gold

Grown in the volcanic soil of Agro Sarnese-Nocerino, near Mount Vesuvius, San Marzano tomatoes are famous for their sweet flavor, low acidity, and tender pulp. Recognizable by their long, oval shape and PDO label, they’re ideal for traditional Italian sauces or the ultimate Italian summer comfort food like “Pappa al Pomodoro”, a rustic dish made with stale bread, peeled tomatoes, garlic, and fresh basil, simmered to perfection.

Pomodoro Ciliegino (Cherry Tomatoes) – Sweetness in Every Bite

Ciliegino tomatoes are small, round, and intensely fragrant. Grown mostly in Sicily, they ripen under the Mediterranean sun, developing a natural sweetness and a juicy texture that makes them ideal for light, fresh dishes. Ideals for bruschetta and summer salads.

Pomodori Pelati (Peeled Plum Tomatoes) – The Kitchen Essential

These classic plum-shaped tomatoes are a pantry staple across Italy. Known for their fleshy interior and balanced flavor, they are incredibly versatile and work well for any dish that calls for crushed, puréed, or stewed tomatoes, like “ragu’”.

Pomodorini Datterini (Date Tomatoes) – The Delicate Gourmet Choice

Smaller and more elongated than ciliegini, datterini tomatoes are prized for their delicate skin, low seed content, and intense sweetness. Often roasted or used raw in composed salads, they’re perfect when you want tomatoes to be the star.