Summer for us can be explained in two words: ripening tomatoes . The first swollen, red and juicy forms of tomatoes are beginning to appear in the farmers' fields, which a warm and caring sun brings to its maximum organoleptic potential. In this article we want to reveal some valuable information to better understand the "behind the scenes" of our products.
San Marzano and Piennolo tomato: cultivation
The history of each preserve begins with the preparation of the soil for the tomatoes which precedes the sowing or planting of the seedlings. The ideal soil for growing tomatoes is rich in nutrients, well-draining, deep and predominantly acidic, with good exposure to direct sun. In the case of the species used by Inserbo, the cultivation of tomatoes on the ground takes place on volcanic soils whose particularities contribute to the unique organoleptic characteristics boasted by the fruits. If you want to delve deeper into this step, we recommend you read the articles we have dedicated to the cultivation of San Marzano tomatoes and the organic cultivation of tomatoes and other vegetables.
Tomato ripening time
The tomato harvest begins when the fruits have reached their peak quality in terms of taste, flavor and properties. From July to September the plants are lightened as the tomatoes reach the finish line of complete maturation, the ideal stage for harvesting intended for puree and other preserves. It can be said that there is no defined time for harvesting: each fruit is picked at the right time, respecting the rhythms and times of nature.
As a general "rule" it is worth focusing on the beauty and tone of the tomato: if we are in the presence of a fruit with an intense and brilliant colour, with a fragrant stem, smooth skin and firm pulp, it is the perfect time to separate it from the plant and proceed with processing.
Pasteurization: tomato puree
A very important step in our tomato preserve preparation is pasteurization, i.e. a heat treatment that allows us to prevent the proliferation of bacteria, fungi and yeasts so as to guarantee ideal preservation of the puree over time. Thanks to this process we can maintain the taste and aroma of fresh tomatoes and find them throughout the year without fears linked to possible dangers linked to a deterioration of the preparation.
Homemade tomato preserves or those made without perfect pasteurisation, in fact, can be subject to the formation of the dreaded botulinum, an anaerobic bacterium which can cause even very serious illnesses.
As you may have understood, for us at Inserbo every step of tomato processing is a serious matter and an exciting activity - perhaps this is precisely the secret behind such good and genuine products.
