Description
These come from Nocera, in Campania, a few kilometres from the fields that made the region's name. La Carmela cans them whole, peeled, in their own juice. Nothing added.
That simplicity has a consequence. They read sharper and a little more acidic than California tomatoes grown under heavy sun. Depending on your palate a pinch of sugar helps, and that is no crime when the tomato asks for it.
This is the everyday Italian can, the one you buy by the case and open without thinking. The price makes it easy to keep stocked, and the neutrality makes it easy to season your way.
A 28 oz can covers 5 to 7 twelve inch pizzas.
Specifications
How we use it
FAQ
Why are they more acidic?
Should I add sugar?
How do they compare to San Marzano D.O.P.?
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