Italian peeled tomatoes

Elongated tomatoes, scalded to remove the skin, then canned whole in their own juice. They come in a small easy-open tin and in a large tin for the restaurant trade.

The flesh is meaty and crushes easily as it cooks. The flavour balances sweetness and acidity.

This is the tomato for long-cooked sauces such as ragù, where it slowly breaks down. Crushed by hand, it keeps a more rustic texture than a passata.