Masseria Mirogallo Sliced Spaccatelle Tomatoes

These sliced "spaccatelle" tomatoes from Masseria Mirogallo are a typical specialty from Basilicata. Fresh tomatoes are cut in half by hand and gutted of pulp, but the skins are left on. Unlike many jarred tomatoes meant only for cooking, these can also be used in much the same way as a fresh tomato. Think of it as having a fresh tomato trapped in a jar for use throughout the year when tomatoes are not in season. You can taste the sunshine still in them!

Serve Masseria Mirogallo Sliced Spaccatelle Tomatoes on crusty Italian bread with a drizzle of great extra virgin olive oil, rinsed capers and a few thin slices of raw garlic. When you cook these tomato slices, make anything from a simple pasta sauce to a hearty ragù—the tomatoes have enough texture to withstand a slow braise and you can still taste their sweetness and bright acidity. For a classic Lucan recipe, try Rolando Beramendi's Spaccatelle di Pomodori (Broken Tomato Halves).

The Belfiore family, owners of Masseria Mirogallo, has been planting these tomatoes from their own heirloom seeds for generations. They are hand-harvested, carefully washed, and quickly blanched. Then, with gentle fingers, they are cut into halves, with great effort being taken not to break them. They are placed in the jar and pasteurized for the least amount of time necessary, to keep as much of the natural flavor of the tomato in the jar. There is nothing else inside the jar but their own juice—no water or salt has been added.