What makes a perfect tomato sauce? To us, it's all about achieving a balance of flavors - and it starts with the tomatoes.
Not every canned tomato is created equal - between all of the varieties at the grocery store, there's a breadth of choices to pick from, and they're all a bit different. Some varieties are more sweet, some are more tangy, and some, quite frankly, just taste like the tin they've been sitting in.
For years, Giada has told the world about the best tomatoes for tomato sauce: pomodorini (aka cherry tomatoes!). We love fresh cherry tomatoes for their bright, sweet flavor, and it's exactly that quality that makes them shine in a can as well. Pomodorini are naturally extra sweet, and Giada says they're the secret to the best-ever homemade tomato sauce.
Giada's Classic Pomodoro Recipe
Longtime Giadzy fans will remember the "blue can" pomodorini that we used to carry. Giada loved them so much that when it came time to source our own Giadzy tomatoes, they were first on the list! Sustainably dry-farmed in Corbara, they're the perfect little tomato to carry the Giadzy name.
So, what makes them so special? Corbara is an area north of Ravello on the Amalfi coast, and north of that is Mount Vesuvius. The soil here is rich and volcanic, and that's what makes the perfect tomato. (As a matter of fact, San Marzano is not far away, which is why those are so wonderful as well!) Giada believes that the soil produces the sweetest tomatoes in the world. "Nobody can beat them," says Giada.
Pomodorini are a bit of a splurge compared to the basic varieties of canned tomatoes you see at the store. However, it's one of those ingredients that elevates your food and is so worth it, especially on a special occasion. With just a few cans of pomodorini and some good pasta, you've got an incredible meal in the making that will impress anybody who comes over for dinner. That's why Giada always has these cans on hand in her pantry! The difference is immediately noticeable.
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