Product Review
Organic tomatoes. The whole tomatoes are good for any kind of sauce or soup, while the crushed tomatoes are great for heavily-seasoned or spicy dishes. The tomatoes resulted from a partnership between Robert DiNapoli and Chris Bianco, a James Beard award-winning chef and founder of the acclaimed Pizzeria Bianco in Phoenix, Arizona. Chris's inspiration has always been working with fresh product from local producers, and in this case he just wanted to make a darn good tomato. Bianco DiNapoli Tomatoes are organically grown and harvested on Cliff Fong's family farm in Yolo County, California. Within hours of harvest, these plum-shaped tomatoes are washed, steam-peeled and hand selected at the Olam Tomato Processors cannery in Williams, California.
- CALIFORNIA GROWN WHOLE PEELED TOMATOES – Bianco DiNapoli’s whole peeled tomatoes are sourced from California’s best farms. These premium tomatoes are steam peeled, sorted, and canned with a light puree, creating a rich and fresh taste that brings authentic Italian flavors to every dish.
- NO ADDED PRESERVATIVES OR ARTIFICIAL INGREDIENTS – Our organic whole peeled tomatoes with basil are free from preservatives, ensuring that you enjoy the true taste of vine-ripened tomatoes. These juicy, naturally sweet tomatoes are ideal for sauces, soups, and more.
- JUICY & FLAVORFUL TOMATOES – Every can of Bianco DiNapoli tomatoes contains large, juicy plum tomatoes. The light puree and a pinch of salt enhance the fresh, vibrant flavor, perfect for making rich, full-bodied sauces, Italian dishes, and more.
- CANNED FOR FRESHNESS & LONG-LASTING FLAVOR – Bianco DiNapoli whole peeled tomatoes are sealed in a can to preserve the flavors of California's summer harvest. Enjoy the freshness of ripe tomatoes year-round in any dish, from pastas to soups, without worrying about spoilage.
- VERSATILE INGREDIENT FOR ITALIAN COOKING – These organic whole peeled tomatoes are a must-have for home chefs. Use them in Italian recipes like pasta sauces, pizza, soups, and stews, or try them in your favorite Mediterranean and San Marzano-inspired dishes for a rich, authentic taste.
- Initially, Chris's idea was just to have tomatoes only, but after thousands of taste tests, a little bit of salt and just a few leaves of Basil was added. The basil maintains the flavor of the harvest. Chris mentioned a reference to chef Heston Blumenthal, who suggested cooking a sauce with the tomato leaves and vine intact to capture the entire flavor spectrum.
- The whole tomatoes in the yellow label are in a thick puree, and are intact. Not too hard, not too soft, just perfect texture. Chris crushed them by hand for about 7 minutes going from a food service size can, and then adds salt and basil to taste. The crushed blue label product is exactly the same tomatoes as the yellow label, but already crushed. The fire roasted version are the whole tomatoes roasted, then crushed, which creates a special flavor profile to satisfy many receipes.
