PASSATA REMOTA
ROUND ROMA TOMATO SAUCE
Summertime has always been tomato season and the time to make homemade tomato sauce to preserve the flavour of the sun over the long winter months to come.
Here at Scovaventi, what used to be a common ritual in every household – a social activity involving the whole family, lots of laughter, heaps of hard work and an authentic, tasty end product – is brought back to life thanks to the characteristic scent of the round Roma tomatoes we use, full of pulp, with little water and sun-kissed to produce their super sweet flavour. Pure goodness that comes from afar and that in the long journey to reach us has maintained all the magic of its simplicity.
Ingredients: round Roma tomatoes, basil.
PASSATA REMOTA Sizes
Jars: 500 g 2500 g |  |
PASSATA REMOTA a pezzettoni
ROUND ROMA TOMATO SAUCE
Simplicity is the main ingredient of our tomato sauce. The only ingredients are the tomatoes, that with their sweetness and succulence do not require any added ingredient. The pulp is cut into pieces and then tomato juice is added. The naturalness makes her ideal for every kind of pasta and as seasoning for your pizza.
Ingredients: tomato pulp, tomato juice.
PASSATA REMOTA a pezzettoni Sizes
Jars: 500 g 2500 g |  |
‘O CORE ROSSO
PEELED COSTIERA
TOMATOES
This recipe takes its name from a well-established family tradition: the art of making peeled tomatoes with the tomato variety grown in the gardens of Isca, the island that was bought by Eduardo De Filippo in the immediate post-War period and the place where he wrote many of his masterpieces.
Back when Scovaventi was founded, it was second nature for us to also plant here in the Maremma countryside the variety of tomatoes that reminded us of Eduardo’s “island for writing” and the scents of the Sorrento peninsula.
Growing these Re Umberto peeled tomatoes, also known as Fiascone or Costiera, was therefore an attempt on our part to hang on to the aromas and flavours of this round, smooth variety, ribbed around the stalk, with a crunchy pulp and a firmness that remains intact for a long period after harvesting.
Ingredients:Costiera tomatoes, basil leaves, salt.
‘O CORE ROSSO Sizes
Jars: 500 g |  |
‘O PERINO GIALLO
PERINO GIALLO
TOMATO
King of the vegetable garden, the tomato can be used cooked, raw, or dry, as in many different Mediterranean recipes and according to the Italian cuisine. The typical known color for a tomato is of course red, though the very first imports in Europe were of a golden-yellow range from where its name “pomo d’oro”: “golden apple”.
The Perino Giallo is an ancient variety, already known in the 19th century. It is characterized by a unique sweetness, high in vitamins and rich in antioxidant properties. With its light bulb shape and golden color, it is well used for first course dishes as for sides, delivering a balanced harmony, a touch of brightness and a delicate aroma flavoring.
Used raw it is also great on main course dishes too, both with meat as with fresh cheese, enhancing their tastes.
Ingredients:Perino giallo tomatoes, water, salt.
‘O PERINO GIALLO Sizes
Jars: 450 g |  |
‘O MARZANINO
MARZANINO TOMATO
From San Marzano sul Sarno, in the province of Salerno, is born this hybrid species of mini San Marzano. The Marzanino is a tomato halfway between the San Marzano tomato and the datterino tomato. Is a little tomato, with a slightly long shape and with a vivid red color. It is appreciated by all for his unique bittersweet taste and for his intense aroma. It is a seedless tomato that will make every recipe great.
Ingredienti: peeled tomatoes marzanino, tomato juice, basil.
‘O MARZANINO Sizes
Jars: 500 g 2500 g |  |