Passata Quorum Datterino

One variety, sieved smooth: the farm's datterino, ready for the pan.

Capobianco is a family farm in the Foggia countryside, in Puglia's north. Rachele and Vincenzo Capobianco, the fourth generation on this land, now put the farm's own harvest into jars: grown organically, picked by hand, and processed in the fields the same day.

Every jar carries one tomato variety and is named for it. Quorum is their datterino — the small, pointed tomato that trades acidity for sweetness — sieved into a smooth passata.

Passata is the shortcut that isn't a compromise: the tomato already skinned, seeded, and made silken, so a sauce needs only oil, heat, and fifteen minutes. Datterino makes it naturally sweet; nothing is added to get there.

Of the family's jars, this is the one for sauce at speed. Spyro, the whole peeled tomato, is the one for sauce with patience.

Meet the House: Tomatoes from a Puglian farm in the Foggia countryside, grown organically on land the family has worked for four generations.

Complete your table: Peranzana Extra Virgin, Muraglia — the oil that starts this sauce · Penne Rigate, Mancini — the weeknight shape · Coratina Extra Virgin, Muraglia — a thread on top at the end.