Organic Peeled Tomatoes (Pomodori Pelati)

$ 6.10
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Organic Peeled Tomatoes (Pomodori Pelati)
  • Product Details
  • Recipes
About the product

Paolo Petrilli's organic tomatoes are long, sweet, and incredibly juicy plum tomatoes from Lucera in Southern Italy. These tomatoes are the same cultivar as San Marzano tomatoes (solanum lycopersicum), though are grown on an organic farm 45 miles to the north-east of the actual PDO region. The tomatoes are grown in La Motticella, a very ancient settlement near Lucera in the northern planes of Puglia, famous for its climate and tomatoes.

The long San Marzano-style tomatoes are preserved using traditional, organic methods. The tomatoes are hand-picked, peeled and packed into jars with a few basil leaves, all on Paolo Petrilli's land. These peeled tomatoes make an outstanding tomato sauce and a delectable paste for spreading on pizza dough.

Ingredients: Plum tomatoes, basil

About the method

Paolo Petrilli's organic tomatoes are prepared using old world artisanal techniques that have been handed down from generation to generation of Italian families. The process begins on Paolo's own fields where each tomato is picked by hand and only the ones that have reached the perfect ripeness are selected. This process is performed only once per harvest as to ensure that only the best product makes it to your kitchen. Each tomato is blanched and jarred with a few leaves of organic basil and nothing more. The result is an organic product that delivers a flavor and a texture that is unobtainable with industrialized processing and canning methods. If you want to experience the flavors of Apulia and the best tomatoes you can buy, these are the ones to buy.

Paolo Petrillis products are a staple in many Michelin-starred chefs' pantries, such as Catalán mega-chef Albert Adriá of El Bulli fame.

Tomato Tartare - Albert Adriá - Tickets Restaurant - Barcelona, Spain

Tomato Tartare

Chef: Albert Adriá
Restaurant: Tickets (Barcelona)

Ingredients

FOR THE DICED TOMATOES

  • 350 grams of Paolo Petrilli's Organic Diced Tomatoes.

FOR THE TOMATO TARTARE

  • 200 grams of diced tomato (previous elaboration)
  • 25 grams of tomato nectar
  • 12 grams of Dijon mustard
  • 8 grams of Lea Perrins sauce (Lea Perrins)
  • 3 grams of HP sauce or Brown sauce
  • 3 grams of fine salt
  • 0.3 grams of dried oregano
  • 3 grams of chopped basil
  • 0.7 grams of habanero chili sauce.

OTHER INGREDIENTS

  • 20 slices of bread
  • 15 grams of extra virgin olive oil
  • 5 grams of capers
  • 12 assorted micro vegetables
  • 4 basil leaves
  • black pepper.

 

Preparation

Drain a 314ml jar of Paolo Petrilli's Peeled (or Diced) Tomatoes. fillet them and then drain them to separate the pulp from the juice. Chop the pulp into 2 mm dice, without it becoming a puree. Strain all the liquid to yield about 200 grams of drained tomato dice.
 
Mix all the ingredients to season the tartare, and once mixed, add the tomato and move gently without crushing the dice, then let it drain in a colander for an additional hour.   Adjust salt if necessary and store in the refrigerator in a covered container. Arrange the bread slices between two oven racks and bake at 150º C for 6 minutes or until golden brown on both sides. Let them cool and store them in an airtight tupperware to keep them crispy.

Plating

Serve the Tomato Tartare and distribute the micro vegetables, basil, capers, freshly ground black pepper and a thread of extra virgin olive oil.

Tuscan Bread and Tomato Soup (Pappa al Pomodoro)

Pappa al Pomodoro

Traditional Tuscan Recipe

Ingredients

  • 700g Paolo Petrilli's Organic Peeled Tomatoes
  • 2 cloves of Nubian garlic
  • 1 liter of vegetable broth
  • 4 tablespoons Extra virgin olive oil
  • salt and chili to taste
  • 400 gr of stale bread (Tuscan type)
  • 10 leaves of Fresh basil
  • Parmigiano Reggiano aged 36 months

 

Preparation

In a large crock pot add 4 tablespoons of organic extra virgin olive oil and fry 2 cloves of chopped garlic, add the chili pepper and the peeled tomatoes previously diced. Cook over medium heat for 15 minutes.
Cut the stale bread into cubes, place it in a bowl, add the hot broth and let it sit for 10 minutes. When the bread becomes soft, lightly squeeze it and add it to the pot with the tomato and 1 ladle and ½ of the remaining broth, salt and add 10 basil leaves cut with your hands and continue cooking over medium / low heat for about 25 minutes. Stir. from time to time otherwise the soup sticks. When the soup has reached a creamy consistency, remove the pan from the heat.


Plating

Serve adding extra virgin olive oil, a generous sprinkling of grated Parmesan and some fresh basil leaves.

2 Reviews Hide Reviews Show Reviews

  • 5
    The best tomatoes ever

    Posted by Fabio C on Aug 18th 2019

    A chef once told me that the Petrilli tomatoes are the best he has ever had and I decided to try them myself. If you have had the luxury of growing up on a farm and eating the jarred tomatoes you grandmother made, these are exactly the same. Pricey, but worth every penny.

  • 5
    Great product

    Posted by Unknown on Jul 10th 2019

    Just like home made tomatoes

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