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
1000 g
3000 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 beefsteak 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