Pomodori pelati 🇮🇹 🇸🇲 🇻🇦
Food, Plant source foods, Plants (Plantae), Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superastierds, Asterids, Lamiids, Solanales, Solanaceae, Solanum, Tomato
Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦
Introduction
Pomodori pelati (peeled tomatoes) are whole tomatoes that have been skinned, typically blanched, and preserved in juice or passata, making them one of the most representative products of industrial tomato processing in Italian cuisine. They are made through a specific method that preserves the fruit’s natural flavor and nutrients while extending its shelf life.
History of pomodori pelati
The process of peeling and cooking tomatoes was developed with the aim of extending the product’s shelf life, so that it could also be used out of season, particularly during the colder months. This method made it possible to preserve the flavor of fresh tomatoes even in winter, contributing to the spread of numerous traditional recipes.
Originally, the preparation was carried out in the household, where women were responsible for preserving the tomatoes, using glass jars to store the already peeled fruit. After being carefully arranged in containers, the jars were sealed and kept in pantry storage for use in the following months. This practice was widely spread in Italian families, especially at the end of summer, when tomatoes were fully ripe and abundant.
The rise of industrial production radically transformed this artisanal system. In Italy, the first to scale up this innovation was Francesco Cirio, who is considered a pioneer in the canning of peeled tomatoes in metal containers. Thanks to his contribution, peeled tomatoes became a mass-market product, easily available and capable of long-term preservation.
Production methods of pomodori pelati
Homemade pomodori pelati
Pomodori pelati
Іngredients
- 900 g
ripe tomatoes , expeciallyPomodori San Marzano dell’Agro Sarnese-Nocerino DOP (2 lb) Water , as needed
Іnstructions
- Choose firm, ripe tomatoes with unblemished skin, fill a large pot with water and bring it to a gentle boil.
- Rinse the tomatoes thoroughly under running water and score a small cross at the base of each one.
- Immerse them in the simmering water for about 2–3 minutes so the skins loosen while the flesh stays firm.
- Lift them out with a slotted spoon and place them in a colander to drain, letting them cool for a few minutes (the skins may wrinkle slightly).
- When they are warm but manageable, peel off the skins starting from the incision.
- The pomodori pelati can be eaten immediately or canned to preserve it for up to about one year, if proper hygienic and heat-processing steps are followed as described below.
Canning the pomodori pelati
- Prepare jars and lids by properly sanitizing them before use. Three primary methods can be employed:Boiling sterilization (most reliable method): check integrity of jars and lids, then wash both thoroughly in hot water without detergent. Fully submerge jars and lids in a pot of water, bring to a rolling boil and maintain for about 30 minutes (≈ 100°C / 212°F). Allow to cool in the water or remove with sterilized tongs and place on a clean cloth.Oven sterilization (fan-assisted): wash jars and lids in hot water without detergent. Place jars (without lids) on a tray and heat at 170°C (≈ 338°F) for about 20 minutes. Lids and seals, also washed without detergent, should be placed in the switched-off oven for about 10 minutes. Handle all items with heat protection and let cool on a clean cloth.Dishwasher sterilization: place jars and lids suitable for high temperatures in the dishwasher, washed without detergent, with no other items. Run a high-temperature cycle (≥70°C / 158°F). At the end of the cycle, place jars and lids upside down on a clean cloth to air-dry completely.
- Fill the sanitized jars with the tomatoes, ensuring you leave about 1–1.5 cm (½ inch) of headspace at the top.
- Seal the jars firmly, submerge them in hot water, bring to a boil, and process them according to size: 30 minutes for 250 g jars (about 8.8 oz), 35 minutes for 500 g (about 17.6 oz), 40 minutes for 1 kg (about 2.2 lb).
- Remove the jars with care, allow them to cool completely, and verify vacuum sealing before storing.
Notes:
Industrial pomodori pelati
To produce this type of preserve, Pomodori San Marzano dell’Agro Sarnese-Nocerino DOP are commonly used, chosen for their firm flesh and low water content. After careful washing, they are briefly blanched, which facilitates the removal of the skin, a crucial step to maintain their structure in later stages.
Once peeled, the tomatoes are mechanically placed into cans through an automated industrial process. The containers are then hermetically sealed to prevent contamination. In the final stage, they typically undergo pasteurization inside the can, ensuring a long shelf life, often lasting several months.
Nutritional facts table
It is worth noting that nutritional values may vary depending on the brand and the specific ingredients used.
| Nutrients | Per 100 g |
| Calories (kcal) | 35 |
| Total fat (g) | 0 |
| ———Saturated fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 20 |
| Total carbohydrates (g) | 6 |
| ———Dietary fiber (g) | 2 |
| ———Total sugar (g) | 6 |
| Protein (g) | 2 |
