In Italian cooking, tomatoes are the starting point of countless everyday meals, but each format has a different purpose. Peeled canned tomatoes, passata, and tomato concentrate are chosen deliberately, depending on the dish, the cooking time, and the result you want on the plate.
Whole peeled canned tomatoes are used for slow-simmered sauces and baked dishes, passata for everyday cooking and pizza bases, and tomato concentrate sparingly to deepen flavour and colour.
These are the tomatoes Italian kitchens rely on day after day. Not complicated, not rushed. Just good ingredients, used properly, and cooked with intention.
