Pelati Pomodoro Spyro

A small plum tomato peeled by hand, with water, salt, and fresh basil. Nothing else.

Spyro is the variety's name: a small plum tomato the family grows for exactly this jar. Dense flesh, few seeds, a skin that comes away clean — the traits of a true peeling tomato. It is grown organically near Foggia and peeled by hand, in season, jar by jar.

The ingredient list is the whole story: tomatoes, water, salt, fresh basil.

Whole peeled tomatoes are how Italy makes the sauces that take time. Crushed into hot oil and left to go quiet, they give a Sunday pomodoro its body and its depth, and hold enough structure to anchor a ragù.

This is the patient jar of the family's line; Quorum, the passata, is the quick one. Both come off the same fields, in the same summer.

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: Spaghetti, Mancini — pomodoro, properly · Coratina Extra Virgin, Muraglia — the finishing thread · San Marzano DOP, Attianese — the Campanian answer to the same question.