Miracolo di San Gennaro Pomodori have a delicate taste, the perfect balance of sweetness and acidity, and a rich umami flavor that stands up to long cooking times. These tomatoes are preserved with their thin skins still on - which producer Sabatino Abagnale says is their most flavorful part! The skins break apart gently in your mouth for a satisfyingly silky mouthfeel and dissolve when cooked. Produced in an extremely limited quantity, these tomatoes are a special treat that will add the rich flavor of southern Italy to your sauces, soups, and stews. Use them for a simple Salsa al Pomodoro with sauteed garlic, extra virgin olive oil, and a pinch of salt, or in a traditional ragu with a large pasta shape like
Candele or
Mezzi Paccheri. ...read more
This exquisite tomato is grown from a seed called "SMEC 20," commonly known as Antico Pomodoro di Napoli or Miracolo di San Gennaro Pomodoro - the only tomato seed protected by Slow Food. Their nickname comes from the patron saint of Napoli, where the saint's blood is said to turn to liquid in a church twice a year, bringing good luck to the city and the region. Southern Italian communities within Italy and around the world hold festive celebrations in August and September in honor of San Gennaro. Still, tomato growers with a sense of humor thought their exceptional tomatoes were a way to celebrate this saint's bloody miracle all year long…
Sabatino grows his tomatoes near the town of Sant'Antonio Abate in Campania. The tomatoes are harvested in late summer when they are at the peak of ripeness and only picked after sunset when the humidity levels are correct, according to tradition. Sabatino believes that tomatoes are like wine, requiring the perfect balance of acidity and sweetness. Therefore, just as if they were precious grapes, he ages his tomatoes underground for sixty days to allow the flavors to develop.
