What Is
Pelati, or peeled tomatoes, are an essential product in every kitchen in Italy. They are plum tomatoes, especially the good San Marzano variety, processed into a rich tomato sauce. Given the meatiness of the fresh tomato, they are suitable for all dishes. The San Marzano tomatoes used to make pelati have a bittersweet taste, an elongated shape and few seeds. They are grown in the provinces of Salerno, Avellino and Naples.
How To
Peeled tomatoes are a very widely used preservation method in the Italian tradition, including in home cooking. They are prepared in high summer when the tomatoes are fully ripe, allowing them to be enjoyed year round. Plum tomatoes are generally used for this purpose, but there is no reason not to use cherry tomatoes or any other tomato variety. Certain procedures must be followed to ensure success and to avoid unpleasant problems. The pelati must be made in as clean an environment as possible, using perfectly sterilized jars.
Italian Tradition
Peeled tomatoes are the basis for many Italian dishes, beginning with the most typical dishes like those served with ragù, amatriciana or peperonata sauces, including meatballs simmered in sauce. Even a very simple tomato and basil sauce is made with peeled tomatoes, so this product is a staple in Italian pantries. With a drizzle of good extra-virgin olive oil, a few leaves of fresh, fragrant basil, and some juicy peeled tomatoes, your delicious plate of spaghetti is ready to enjoy!
How To Keep It Fresh
Whether made at home or commercially produced, this tomato product keeps for a long time, about one year for the homemade type and up to two years if commercially produced. Pelati should be stored in a cool, dry place.
