These whole, unpeeled pomodorini (“tiny tomatoes”) in tomato juice are bite-sized, bell-shaped cherry tomatoes grown in the heart of Campania. Loyal fans will remember how much Giada loved the “blue can” pomodorini—that’s why we sourced our own! The corbarino tomato is a unique variety even more prized by connoisseurs than its neighbor, the San Marzano. With the perfect balance of sweetness and acidity, these tomatoes are Giada’s ultimate pick for sauces that sing with pure tomato flavor. Choosing top-quality tomatoes like these is the ultimate embodiment of the Italian philosophy of cooking: selecting only the best ingredients—no matter how humble—and preparing them simply. With just these tomatoes, some artisan Giadzy Pasta, and some olive oil and parmigiano reggiano, you can have a dinner party-worthy meal ready at a moment’s notice. Sustainably dry farmed in the volcanic soil of Corbara, near Mount Vesuvius, these tomatoes are grown in the old-fashioned way: supported by wooden stakes on terraced hillsides, watered only by the rain. As they bask in the heat of the southern sun, the sugars in the fruit become super concentrated. The result is intensely flavorful tomatoes which are processed as soon as they’re harvested at low temperatures to preserve their freshness and nutritional properties.
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