Tomato: The heart of Italian cuisine

"Marmande" quality tomato

The tomato is much more than a simple ingredient: in Italy, it represents a true gastronomic and cultural symbol. Introduced from the Americas in the 16th century, it was first considered a botanical curiosity, grown more as an ornamental plant than as food. Only in the 18th century did it firmly enter Italian kitchens, eventually becoming the most loved and used ingredient across the country.

Origins and spread

The “golden apple” arrived in Europe after the discovery of the Americas. In Italy, it found its natural home in the South, where the sunny climate and fertile soil fostered abundant growth. From Naples to Sicily, the tomato began to be cultivated, transformed, and celebrated in countless recipes.

Where tomatoes are cultivated in Italy Tomatoes are cultivated throughout Italy, but the South remains their true kingdom. Puglia, Campania, Calabria, and Sicily are home to some of the most prized varieties: the sweet and meaty San Marzano DOP, the juicy and flavorful Pachino cherry tomato IGP, and the delicate datterino. The warm climate and rich soil provide ideal conditions for producing tomatoes that are sweet, ripe, and intensely aromatic.

One Ingredient, a Thousand Traditions The tomato is much more than a fruit (yes, technically it is a fruit!): it is an integral part of Italy’s culinary identity. Every family has its own sauce recipe, passed down from generation to generation. Some simmer it slowly for hours, others add fresh basil, while some prefer a pinch of sugar to balance the acidity. The tomato is culture, memory, and flavor.

The Great Southern Tradition: Canning Tomatoes

One of the most fascinating rituals connected to the tomato is the preparation of homemade preserves, a tradition still alive in many Southern families. At the end of summer, families gather in courtyards or kitchens to transform crates of fresh tomatoes into passata or peeled tomatoes to last throughout the year.

This moment, combining work and celebration, carries deep meaning. Tomatoes are cleaned, cooked, sieved, and finally sealed in glass bottles, then carefully sterilized to ensure long preservation.

Making tomato preserves at home means bringing the summer sun to the table even in the middle of winter. It is an act of love for the family, a form of self-sufficiency, and a way to respect the seasonality of produce. Those who have taken part in this ritual know how precious and engaging it is: a true “festival of the tomato”.

An ingredient that tells the story of Italy

From grandma’s slow-simmered sauce to the UNESCO-recognized Neapolitan pizza, to the homemade preserves prepared every summer in country homes, the tomato is inseparable from Italy’s gastronomic identity. It tells stories of seasons, traditions, and togetherness: a red heart that continues to beat within Italian culinary culture. 👉 Click here for the recipe of “Sun-Dried Tomatoes in Olive Oil”

👉 Or here to discover the traditional Sicilian focaccia with tomatoes, “Sa Costedda”.