As superfluous as it may seem, when it comes to peeled tomatoes it is fair to underline that the real ones are only our own, Italian peeled tomatoes. For their production, only whole tomatoes are used, usually San Marzano or plum tomatoes. Once peeled, blanched and dipped in a sauce, they are placed in cans, which depending on the production house can contain 250g, 400g or 500g.
Italian peeled tomatoes are so important in the food sector that the export activity is one of the strengths of the Italian agri-food industry. The turnover was about € 2 billion in the last year with a growing trend: in 2017 the turnover was about € 1.5 billion.
The main markets requesting Italian peeled tomatoes are France, the United Kingdom, the United States and Australia. All countries that in recent years have seen their demand grow on average by about 10%. Consumption in countries such as Brazil and Argentina (+ 35%), as well as South Africa (+16%), also increased sharply.
The variety of uses throughout the year and the wide versatility have contributed to the exponential growth of this product. The alternatives one has with Italian peeled tomatoes are so many, from the preparation of pizza, to countless pasta dishes, to the preparation of particular appetizers or meat-based recipes.
However, to achieve a good result, we recommend that you always use quality Italian peeled tomatoes.
Here are, therefore, some tips that may be useful for you to choose a high-level product. First of all, the color must be checked, which must be bright and uniform brownish red. Then the smell and taste, which must both have a balance between sweet and salty and have no bitter or cooked aftertaste.
After that, look at the consistency, which must be compact, homogeneous and with the shape as close as possible to the fresh product. Finally, the skins. When a peeled tomato is of a high standard it has a minimal presence of skin. To give you a parameter, the law allows a maximum of 3 cmq of peel per 100g of product, on an average basis of 5 cans.
There are also other elements that contribute to having a quality product: the origin of the tomatoes used, the production methods, the elements added to the tomato (for example juice, salt, aromas), respect for hygiene during production, the cans in which the tomatoes are stored.
In any case, we encourage you to always check the label, making sure that the legally required information is present. For example, if you see the word “superior” it means that there is a greater presence of pulp. However, words such as “extra”, “natural”, “tasty” have no legal validity). Last advice: check that the expiration date is valid, possibly far enough away, and that it is placed in a way that it is clearly legible.
After having seen how to check the quality of Italian peeled tomatoes, we now give you some purchase tips, introducing you to some Italian production houses considered among the best.
Valfrutta peeled tomatoes are 100% of Italian origin and production, and are produced from crops present in Molise, Apulia and Basilicata. The ideal climatic conditions of these regions allow Valfrutta peeled tomatoes to achieve an intense natural flavor, which remains unchanged thanks to the soft and careful steam processing. This, unlike boiling, allows to maintain the tomato intact, which keeps all the organoleptic properties and nutrients unaltered.
Find out the offer here.
One of the characteristics of Mutti peeled tomatoes is the harvesting period of tomatoes, which occurs when summer is at its peak. Like Valfrutta peeled tomatoes, Mutti also uses the steaming technique, which allows you to maintain both the taste and scent of fresh tomato. They are definitely pulpy and of excellent consistency and are immersed whole in tomato sauce. The origin of Mutti peeled tomatoes and peeled San Marzano tomatoes are mainly the regions of southern Italy.
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Petti is one of the companies that has started to enter the organic world. With this characteristic, in fact, Petti produces a wide range of products, including peeled tomatoes. Petti peeled tomatoes, thanks to their quality and wide versatility of use, are among the most sought after by chefs and, in general, in the restaurant world.
The tomato used for the production of Petti peeled tomatoes is certified by the Region of Tuscany through the Agriqualità mark, which guarantees the origin of the raw materials, grown in various areas of the region.
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Cirio is certainly among the most famous production houses and has made Italian peeled tomatoes one of its strengths, a real icon.
They are distinguished by the characteristics of the tomatoes used, which are very large, full-bodied, and of bright red color. What makes them particularly tasty is a large amount of sauce used, as well as the high drained weight. They can be used for the preparation of many dishes, but they perform at their best when there is a need for prolonged cooking.
View our offer here.
It is a 100% Apulian product and is known for the intense and natural scent it releases during cooking. The proof of its quality is its participation in the most important events in the sector, we mention only as an example the Summer Fancy Food in America, in addition to international fairs in the Netherlands, Japan and France.
The production of Rosso Gargano peeled tomatoes exceeds 20 million pieces per year destined only for non-EU markets.
Discover our promotion here.
For all the specific information on Italian peeled tomatoes, and in general on the Italian agri-food world, you can in any case consult our website, where you will find advice, technical information, nutritional tables and everything you need to choose the most suitable product to your needs.