Vine Ripened Tomatoes

Although tomatoes originated in the Americas, it was the Neapolitans who first dared eat the pomi d'oro or “love apple,” which was considered to be poisonous until the 1500s. Ah! What a gift – especially when the Italians arranged its exquisite marriage with pasta!

Michael Angelo’s believes that rich, ripe tomatoes are one of life’s finest pleasures, which is why we only use the absolute best vine-ripened tomatoes in our recipes. Many companies pick their tomatoes green, then gas them to force ripening just before processing. We grow our tomatoes once a year from our own specially developed seed, pick them when they are red, ripe and full of flavor—and can them right in the fields.

We don’t pack our tomatoes in tankers or drums for long shipment, as do many companies. As processed tomatoes cool, we’ve found that the container size affects their taste, color and texture. Only the size #10 can (about seven pounds) meets our stringent guidelines for preserving this treasured ingredient.

Some people have told us that we’re crazy to go through all this effort just to make tomato sauce. But at Michael Angelo’s, we’re not making just any sauce; we’re making the sauce that Sara serves her own family, and we want it right.