Carefully cultivating seeds from the previous harvest, the Belfiore family of Masseria Mirogallo replants their own heirloom tomatoes year after year. The tomatoes are hand-harvested then processed just steps away in their state-of-the-art kitchen, often mere minutes after being picked. They are blanched, hand-peeled, and made into passata (fresh tomato purée) in small batches, then cooked with extra virgin olive oil and blended with farm-grown vegetables.
The farm’s vine-ripe tomatoes are picked at the perfect point of ripeness and consistency to ensure unequaled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and then set on colanders to drain in order to achieve the right consistency.
ITALIAN TOMATO SAUCE WITH ARTICHOKES – The balanced sweet and acidic tomato passata is harmoniously blended with pieces of slightly bitter artichoke and fresh garlic.
ITALIAN TOMATO SAUCE WITH BASIL – Fresh, aromatic basil and extra virgin olive oil.
ITALIAN TOMATO SAUCE WITH CAPERS – Balanced sweet and acidic tomato passata flavored with garlic, capers and olives.
ITALIAN TOMATO SAUCE WITH CHILI PEPPERS – This fresh purée is slow-cooked with Diavolicchi peppers, achieving a nuanced spiciness.
ITALIAN TOMATO SAUCE WITH SWEET PEPPERS – Basilicata is famous for its red peppers, which are slow cooked in a balanced sweet and acidic tomato passata to create a smoky rich sauce.