This Pomodori Passata, or strained tomato purée, is made from fresh tomatoes picked from Masseria Mirogallo's own fields, that are then blanched in boiling water and passed through a sieve. Full-bodied and aromatic, these strained tomatoes are the perfect base for delicious sauces.
The key to the best tomato sauce starts with fresh tomatoes picked at the perfect moment of ripeness—as done by the Belfiore family of Masseria Mirogallo. After harvest, the tomatoes are immediately processed into a passata (fresh tomato purée, or strained tomatoes) and bottled when the purée is dense and rich in texture. The Belfiore family is masterful at capturing the balance of sweet and acid that graces the perfectly ripe summer tomato.
Thanks to the care that goes into the jar, these tomatoes save you considerable time in the kitchen. Use passata the way the Italians do, the simplest way of all, cooked as a sauce with onion or garlic and basil. Or, use Masseria Mirogallo's Strained Tomatoes as a base for dishes like Chicken Cacciatore or a housemade lasagne.
About Masseria Mirogallo
Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.