Sealed, numbered and signed by the hand that made it.
THE SMOKEHOUSE
Whole tomatoes smoked over applewood, then reduced for six hours.
$33
Smoking vegetables rather than meat is a Mesoamerican habit before it is a European one: the chipotle is simply a jalapeño hot-smoked and dried, and the practice of smoke-drying chiles and tomatoes over wood predates the Spanish arrival by centuries.
Europe's contribution is the reduction. The long, slow copper reduction of tomato into conserva is a Sicilian discipline — estratto, dried on wooden boards in the sun until it becomes a paste dark as brick.
Smoke and tomato meet most famously in Mexican cooking, championed internationally by Diana Kennedy and by Enrique Olvera at Pujol. On the Italian side, the reduction tradition is kept alive by Fabrizia Lanza in Sicily and by the pasta rooms of Rome.
Applewood, not hickory or mesquite. Tomato is delicate and sugary; the heavy hardwoods turn it acrid within an hour.
The reduction happens in a wide, shallow copper pan rather than a tall pot. Surface area is everything — six hours in copper is roughly what twenty hours in a stockpot would give you, and without the stewed flavour.
Hot smoke, then reduce
3 hours smoke · 6 hours reduce
As it is, with pasta and nothing else. It does not want help.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Late August–September 2025
Cut winter 2024
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
