San Marzano-type tomatoes
- Provenance
- Producer details will appear here when verified.
- History
- The San Marzano line came from a seed gift to the Kingdom of Naples in 1770 and became the fixed point of southern Italian cooking.
Sealed, numbered and signed by the hand that made it.
THE FARM
Summer Tomatoes
Single-day harvest, sealed within four hours of picking. August, held still.
$19
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Pantry / shelf-stable
Intended as an ambient-storage item. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Vermentino
- Batch size
- Made in small released batches
- Keeping
- Intended for ambient pantry storage. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Bright, high-acid, unmistakably fresh — closer to a raw tomato than a cooked one.
Where this dish comes from
Home canning of tomatoes follows directly from Nicolas Appert, who in 1795 discovered that food sealed in glass and heated would keep for long periods, publishing his method in 1810 — decades before the science behind it was understood.
Southern Italy turned the technique into a household ritual: a single late-summer day of peeling, bottling and boiling that is still observed in many households today.
Whole peeled tomatoes preserved at peak ripeness are a foundation of Italian home cooking and of the broader Mediterranean pantry.
How we make it
No water or purée is added, so the tomato reduces in cooking rather than needing to be diluted.
Sealing on the same day as picking matters: a tomato picked ripe loses its aromatic top notes within hours, and no amount of later care restores them.
Same-day hot pack
Under 4 hours field to jar
- 01Picked in a single morning at full field ripeness.
- 02Blanched thirty seconds, slipped of their skins, kept whole.
- 03Jarred with a basil leaf and a pinch of sea salt — no water, no paste.
- 04Sealed before the afternoon heat breaks.
Crushed by hand into a pan with oil and garlic; twenty minutes is a sauce.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Genovese basil
- Provenance
- Producer details will appear here when verified.
- History
- Basil arrived in the Mediterranean from India along the spice roads and was planted beside tomatoes long before anyone knew why it helped.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
