These small, sweet Piennolo tomatoes have a Certificate of Origin (DOP) and are grown in mineral-rich volcanic soil on the slopes of Mount Vesuvius. It is a regional specialty that the bunches hang on the walls of the houses on the edge of the Sorrento peninsula in early autumn and are preserved in clean water.
For a delicious sauce, simply cook the tomatoes for 4-5 minutes in their own juice, which the heat will release and you can serve it over the pasta.
Ingredients: Piennolo tomatoes 80%, water, salt