Artisanal peeled tomatoes

Peeled tomatoes – The Italian chef’s versatile staple

From a rustic ragù to a quick, chunky tomato sauce for pizza: these peeled tomatoes are the canvas on which the creative home cook can give free rein to their imagination. The sun-kissed flavour of Italy, straight from the jar.

Here at Kelvini, Italian Artisan, we know full well that the most iconic Italian dishes are often the simplest ones. Our peeled tomatoes are the perfect example of this. These tomatoes are harvested at just the right time and peeled, so all you have to do at home is decide how to prepare them.

As Sole e Sapori opts for artisanal processing, the tomatoes retain their full, meaty texture and natural juiciness. They are packed in their own juice, without additives such as citric acid or salt, which are often found in mass-produced varieties. The result? A tomato purée that you can mash with a fork to make a rustic sauce, or leave to simmer until it dissolves almost completely into a rich stew. It is the authenticity of the product that matters to us; it is the true, genuine flavour of the Italian countryside.

Why we selected these Pomodori Pelati:

• Maximale Veelzijdigheid: Gebruik ze heel, grof gehakt of geplet – jij bepaalt de textuur van je saus.

• Fleshy texture: high-quality tomatoes that retain their texture even after being simmered for a long time.

• No additives: just tomato pulp and natural tomato juice. Nothing more, nothing less.

• Kelvini’s base: no Italian recipe (from lasagne to pizza) is complete without a good base of peeled tomatoes.

Specifications:

• Selected by: Kelvini, Italian Artisan

• Product: Peeled tomatoes in their own juice

• Country of origin: Italy (Sole e Sapori)

• Storage instructions: Store in a cool place away from direct light. Once opened, keep in the fridge (for up to 3 days).

Kelvini’s tip: want to make the perfect tomato sauce for pizza or pasta? Pour the contents of the tin into a bowl and mash the tomatoes with your hands or a fork (don’t use a hand blender, otherwise you’ll lose the texture). Gently fry a little garlic in olive oil, add the tomatoes and leave to simmer for just 10–15 minutes. The ‘crunchy’ texture you get from mashing the tomatoes rather than blending them gives the sauce an unrivalled richness of flavour.