Il pomodoro pelato non è semplicemente un pomodoro senza buccia. Il suo valore è nel frutto: forma allungata, polpa piena, profumo riconoscibile, succo equilibrato e capacità di diventare salsa senza perdere identità.
A quality Italian peeled tomato keeps the natural shape of the fruit. It is long rather than round, fleshy rather than watery, tender but not weak. When the can is opened, the aroma should recall ripe summer tomato and fresh processing—not only acidity or tomato concentrate. The colour is naturally red and may vary slightly from crop to crop because the product is agricultural, not manufactured to look identical in every season.
The juice is part of the product. It protects the fruit and becomes the base of the sauce. A good pack should offer a useful relationship between whole fruit, juice, consistency and flavour, so professional users can crush, blend or cook it according to the required result.
Il pomodoro italiano allungato viene scelto per polpa, consistenza, colore e attitudine alla pelatura. Il risultato finale dipende dalla qualità agricola quanto dal rigore della trasformazione.
Pomodoro italiano allungato
Selezione e controllo
Pelatura e produzione
Il pelato finitoThe elongated profile is one of the visual characteristics most closely associated with Italian peeled tomatoes. The flesh should be substantial enough to withstand peeling, filling and heat treatment, while remaining soft enough to break down easily during preparation.
Aromas vary naturally, but a good product should open cleanly, with a ripe tomato note and no unpleasant cooked, metallic or fermented smell. This first impression matters in professional kitchens because it often anticipates the flavour of the finished sauce.
The packing juice should not be treated as empty liquid. Its density, colour and tomato content influence yield and final texture. For pizza or fast sauces, a buyer may prefer a thicker, more controlled pack; for longer cooking, a different balance may be appropriate.
Whole fruit allows the user to control texture. It may be hand-crushed for a rustic pizza sauce, passed for a smoother result, or cooked slowly for pasta and prepared foods. This flexibility is one reason the peeled tomato remains a professional reference product.
Tomatoes are received, washed and selected. After controlled heating, the skin is removed and unsuitable fruit is discarded. The peeled tomatoes are filled with tomato juice, sealed and thermally stabilised. Speed, temperature management, raw-material quality and inspection are decisive because the product must remain safe while preserving its natural characteristics.
Authentic San Marzano dell’Agro Sarnese-Nocerino DOP must comply with its official production specification, geographical area and traceability rules. Sole Food treats it as a specific category. Our principal focus remains the wider family of high-quality Italian whole peeled tomatoes, selected according to the customer’s market, use and target specification.
A familiar household size for supermarkets, ethnic stores and private labels. Suitable for consumers preparing one or two dishes without waste.
Useful for larger households and markets where peeled tomatoes are a frequent pantry product.
Designed for pizzerias, restaurants, catering and professional kitchens. The specification should be chosen according to sauce preparation, drainage expectations and daily consumption.
For larger users, recipes and transformation processes. Availability and minimum volumes depend on product and campaign.
Often needs whole fruit that can be crushed by hand, with controlled juice and a fresh tomato profile that remains recognisable after a short, hot bake.
Needs repeatable specifications, strong can integrity, practical case formats and information that helps customers compare yield.
Needs product positioning, compliant label text, artwork coordination, carton development and a commercial format appropriate to shelf price.
May combine peeled tomatoes with chopped tomatoes, paste, beans or other pantry products to broaden the assortment while using container capacity efficiently.
Prodotto, formato, quantità, destinazione ed esigenze di etichetta sono sufficienti per iniziare un preventivo concreto.
