Nocera Inferiore, CampaniaSince 2014Hand-selected tomatoes

Italianavera Tomatoes

Campania tomatoes for sauce, pasta and pizza

Which Italianavera tomatoes should I use?

Best Italianavera tomatoes for pizza sauce: Pomodoro Pelato

Whole peeled tomatoes to crush for pizza

Long Campania tomatoes, peeled and packed whole in their juice. Crush them by hand for a Neapolitan-style pizza sauce, or simmer them for pasta al pomodoro and ragù.

$3.99

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Also consider Traditional Whole Peeled Traditional whole peeled tomatoes in a 2.5 kg (5.5 lb) can, for big batches

Best Italianavera tomatoes for Neapolitan pizza: Padre San Marzano DOP

San Marzano DOP, peeled whole in a 1 kg jar

San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes, peeled and packed whole in San Marzano tomato juice (60% tomatoes, 40% juice). Crush them by hand for Neapolitan pizza, or simmer them slowly for pasta sauce.

$19.99

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Best Italianavera tomatoes for cherry tomatoes on pizza: Vesuviello DOP

Piennolo del Vesuvio DOP, whole in water and salt

Piennolo del Vesuvio DOP cherry tomatoes from the slopes of Mount Vesuvius, kept whole with their skins on in water and salt, in a 520 g glass jar. Drain and halve them over a pizza, before or after baking, or serve them on bruschetta and antipasti.

$13.99

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Also consider Spunzillo in Water Spunzillo cherry tomatoes in water and salt, in a 400 g (14 oz) tin

Best Italianavera tomatoes for quick sauces: Passata

Smooth purée for fast pasta and pizza sauce

A smooth purée of long Campania tomatoes with a little salt. It cooks down fast, so it's the quickest route to pasta sauce, soup or a smooth pizza sauce.

Rated 4.0 out of 5, (1 reviews) $3.99

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Best Italianavera tomatoes for baked dishes and chunky sauces: Polpa

Chunky pulp that holds up in the oven

Diced tomato pulp in thick juice, with more body than passata. Italianavera says it stands up to long cooking at high heat, so use it for baked pasta, pan pizza, meat sauces and bean dishes.

Rated 5.0 out of 5, (1 reviews) $3.99

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Best Italianavera tomatoes for sweet pasta sauces: Datterino

Small, sweet tomatoes from the Sele plain

Whole datterini, small sweet tomatoes grown on the Sele plain south of Salerno, packed in their own juice. They cook quickly into a sweet sauce for pasta and seafood, or a topping for pizza and bruschetta.

$3.99

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Also consider Spunzillo in Juice Spunzillo cherry tomatoes in tomato juice, for a rustic sauce

Best Italianavera tomatoes for seafood and egg pasta: Pelato Giallo

Yellow peeled tomatoes, sweet and delicate

Whole peeled yellow tomatoes with a sweeter, more delicate flavor than red. Use them for seafood and shellfish sauces, egg pasta, vegetable dishes and yellow-tomato pizzas.

Rated 5.0 out of 5, (1 reviews) $3.99

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Best Italianavera tomatoes for organic pizza and pasta sauce: Organic Whole Peeled

Organic whole peeled tomatoes in juice

Organically grown tomatoes, peeled and packed whole in organic tomato juice. Use them just like the traditional pelato: crushed for pizza sauce, or simmered for pasta and ragù. In a 400 g (14 oz) tin or a 2.5 kg (5.5 lb) can.

$4.99

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Also consider Organic Chopped Organic chopped tomatoes, already cut, for quick sauces and soups

Best Italianavera tomatoes for pasta night with no prep: Marinara with Oregano

Tomato sauce with garlic and oregano, ready to heat

Tomatoes with fresh garlic, extra virgin olive oil, parsley and oregano, in a 600 g jar. Warm it while the pasta cooks and toss them together. The range also includes Arrabbiata with chili, Puttanesca with olives and capers, and Siciliana with eggplant.

$9.99

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Also consider Arrabbiata (Audace) Arrabbiata, the spicy one, with chili pepper

Best Italianavera tomatoes for antipasti and focaccia: Pomodry

Semi-dried cherry tomatoes in a glass jar

Semi-dried red cherry tomatoes: softer than fully dried tomatoes, with concentrated flavor and no soaking needed. Drain them and press them into focaccia, add them to pizza near the end of the bake, or serve them with burrata and bread.

$19.99

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Also consider Pomodry 1 kg The same semi-dried tomatoes in a 1 kg jar

$4.99 USD

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Italianavera

Traditional Whole Peeled

$14.99 USD

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Buying guide

Italianavera tomatoes guide

Updated October 27, 2026 · Reviewed by the BrickOvenBaker team

Padre San Marzano DOP vs Pomodoro Pelato: is DOP worth it?

Compare side by side

Both are whole peeled tomatoes in juice for pizza sauce and pasta. Choose Padre when you want certified San Marzano DOP tomatoes from the Agro Sarnese-Nocerino, packed in San Marzano juice. Choose the Pomodoro Pelato for everyday pizza and pasta at a lower price per kilo.

Padre San Marzano DOP vs Pomodoro Pelato: is DOP worth it?
Padre San Marzano DOP $19.99 Shop Padre San Marzano DOP	Pomodoro Pelato Whole Peeled Tomatoes 400g/14oz $3.99 Shop Pomodoro Pelato Whole Peeled Tomatoes 400g/14oz
Tomato
San Marzano DOP, Agro Sarnese-Nocerino	Long tomatoes grown in Campania
Packed in
San Marzano tomato juice	Tomato juice, with citric acid
Pack
1 kg glass jar	400 g (14 oz) tin
Best for
Neapolitan pizza, slow-cooked sauce	Everyday pizza sauce, pasta, ragù
Choose it if
You want certified San Marzano DOP tomatoes You make Neapolitan pizza and want the classic tomato A 1 kg jar suits your pizza night	You cook tomato sauce often and want a lower price per kilo You open one tin at a time for pasta or a few pizzas You'd also like the 2.5 kg can for big batches

Pelato vs polpa: which should you buy?

Compare side by side

Choose the pelato for a hand-crushed pizza sauce, pasta al pomodoro and ragù. Choose the polpa when you want tomatoes already chopped, with body that holds up in the oven, for baked pasta, pan pizza and chunky sauces.

Pelato vs polpa: which should you buy?
Pomodoro Pelato Whole Peeled Tomatoes 400g/14oz $3.99 Shop Pomodoro Pelato Whole Peeled Tomatoes 400g/14oz	Polpa di Pomodoro Chopped Tomatoes 400g/14oz $3.99 Shop Polpa di Pomodoro Chopped Tomatoes 400g/14oz
Texture
Whole peeled tomatoes in juice	Diced pulp in thick juice
Ingredients
Peeled tomatoes, tomato juice, citric acid	Diced tomato pulp, tomato juice
Best for
Pizza sauce, pasta al pomodoro, ragù	Baked dishes, pan pizza, chunky sauces
Choose it if
You crush tomatoes by hand for Neapolitan-style pizza sauce You simmer sauce for pasta al pomodoro or ragù You like to control the texture yourself	You want tomatoes already chopped You're making baked pasta, pan pizza or bean dishes You want a chunky sauce with body

The best Italianavera tomatoes for pizza

For Neapolitan-style pizza, crush the whole Pomodoro Pelato or Padre San Marzano DOP by hand and season with salt; the sauce cooks on the pizza. For pan and tray pizzas that bake longer, Polpa keeps its texture in the oven, and Passata gives the smoothest sauce.

For whole cherry tomatoes on top, drain Vesuviello DOP or Spunzillo in water and halve them. Add semi-dried Pomodry near the end of the bake. For pizzerias, the traditional and organic whole peeled tomatoes come in 2.5 kg (5.5 lb) cans.

Pasta, soups and seafood

Quick pasta sauce: Passata, datterini or Spunzillo in juice, which cook down quickly.
Ragù and Sunday sauce: Pomodoro Pelato or Padre, crushed into the pot and simmered slowly.
Seafood and egg pasta: Pelato Giallo, yellow tomatoes with a sweeter, more delicate flavor.
Soups, stews and beans: Polpa or Organic Chopped, for body and texture.
No time to cook: the ready-made sauces, Marinara, Arrabbiata, Puttanesca and Siciliana.

Tins, jars and big cans

Most of the range comes in 400 g (14 oz) tins. Padre (1 kg), Vesuviello (520 g) and Pomodry (520 g and 1 kg) come in glass jars, and the pasta sauces in 600 g jars. The traditional and organic whole peeled tomatoes also come in 2.5 kg (5.5 lb) cans.

How to read Italianavera's labels

The names on the labels are plain Italian descriptions of what's inside:

Pomodoro pelato: whole peeled tomatoes. Giallo means yellow.
Polpa di pomodoro: chopped tomato pulp.
Passata di pomodoro: smooth, strained tomato purée.
Pomodorino datterino: a small, sweet, elongated tomato, packed whole in its own juice.
Spunzillo: an elongated Italian cherry tomato, packed whole.
DOP (Denominazione di Origine Protetta): Protected Designation of Origin. San Marzano dell'Agro Sarnese-Nocerino and Piennolo del Vesuvio are both DOP tomatoes.

The story

About Italianavera

Italianavera Italian tomato products — editorial photograph

Italianavera started in 2014, when founder Diana and her aunt Laura began putting their family's sauce recipes into jars. Its first products were ready-made sauces; the Veropop line of tomatoes in bright, color-coded tins followed in 2017. The company is based in Nocera Inferiore, in the province of Salerno, and its motto, “'a pummarola è femmena” (Neapolitan for “the tomato is a woman”), honors the women who picked the best ripe tomatoes in the fields.

Where Italianavera's tomatoes come from

Italianavera's long tomatoes for its pelati, polpa and passata are grown in Campania, and its datterini come from the Sele plain in the province of Salerno. Its two DOP tomatoes come from their protected areas: San Marzano from the Agro Sarnese-Nocerino, and Piennolo cherry tomatoes from the slopes of Mount Vesuvius. The company says its tomatoes are selected and processed by hand within 24 hours of picking. The yellow pelati are Italian tomatoes; the label doesn't name a region.

What's in the range

The 400 g (14 oz) tins have short ingredient lists. The passata is tomato purée and salt, the polpa is diced tomato pulp and tomato juice, and the datterini are packed in their own juice. The pelato and the yellow pelato also contain citric acid, a common acidity regulator in canned tomatoes, and the yellow pelato contains salt.

Glass jars hold the specialties: Padre San Marzano DOP, Vesuviello Piennolo DOP cherry tomatoes, semi-dried Pomodry, and four ready-made pasta sauces (Marinara, Arrabbiata, Puttanesca and Siciliana). There's also an organic line, and 2.5 kg (5.5 lb) cans of whole peeled tomatoes for pizzerias and big batches.

Why we carry Italianavera

Italianavera covers the Italian tomato pantry in one brand: whole, chopped and puréed tomatoes, sweet cherry tomatoes, two DOP tomatoes, an organic line, ready-made sauces and big cans, almost all from Campania. That makes it easy to pick the right tomato for pizza night, pasta and everything in between.

Italianavera Tomatoes FAQs

Which Italianavera tomatoes are best for pizza sauce?

For Neapolitan-style pizza, use the whole Pomodoro Pelato or Padre San Marzano DOP: crush them by hand and season with salt. Polpa suits pan and tray pizzas that bake longer, and Passata gives the smoothest sauce. For whole cherry tomatoes on top, drain Vesuviello DOP or Spunzillo in water and halve them.

What's the difference between passata, polpa and pelati?

Texture. Pelati are whole peeled tomatoes you crush yourself, polpa is chopped tomato pulp in thick juice, and passata is a smooth, strained purée. Italianavera makes all three from long tomatoes grown in Campania.

Does Italianavera make San Marzano DOP tomatoes?

Yes. Padre San Marzano DOP is San Marzano dell'Agro Sarnese-Nocerino DOP, peeled whole in San Marzano tomato juice, in a 1 kg jar. Vesuviello is DOP too: Piennolo del Vesuvio cherry tomatoes. The everyday Pomodoro Pelato is made from long Campania tomatoes, but it isn't sold as DOP.

Where are Italianavera tomatoes grown?

In Campania, southern Italy. Padre's San Marzano tomatoes come from the Agro Sarnese-Nocerino DOP area, the Vesuviello cherry tomatoes from the slopes of Mount Vesuvius, and the datterini from the Sele plain in the province of Salerno. The pelati, polpa and passata use long tomatoes from the region. The yellow pelati are Italian tomatoes; the label doesn't name a region.

What are datterino tomatoes?

Datterini are small, elongated tomatoes named for their date-like shape (dattero is Italian for date). They're sweet and cook quickly. Italianavera packs its datterini whole in their own juice, ready for pasta sauce, seafood, pizza and bruschetta.

What are Spunzillo tomatoes?

Spunzillo is an elongated Italian cherry tomato. Italianavera packs it whole two ways: in water and salt, to drain and use as a topping on pizza, bruschetta and antipasti, and in tomato juice, a saucier start for a quick, rustic pasta sauce.

What is Piennolo del Vesuvio DOP?

A protected (DOP) cherry tomato grown on the slopes of Mount Vesuvius. Italianavera's Vesuviello keeps them whole with their skins on, in water and salt. Drain them and use them on pizza, before or after baking, or on bruschetta and antipasti.

Which Italianavera tomatoes are organic?

Organic Whole Peeled, in a 400 g (14 oz) tin and a 2.5 kg (5.5 lb) can, and Organic Chopped in a 400 g tin. They're made from organically grown tomatoes and used the same way as the traditional ones.

Which Italianavera tomatoes come in a big can for pizzerias?

The traditional and organic whole peeled tomatoes come in 2.5 kg (5.5 lb) cans. One can sauces roughly 30 pizzas, depending on how much sauce you use. For toppings in bulk, Pomodry also comes in a 1 kg jar.

Are Italianavera's pasta sauces ready to use?

Yes. The four sauces come in 600 g jars: Marinara with oregano, Arrabbiata with chili, Puttanesca with olives and capers, and Siciliana with eggplant. Warm the sauce while the pasta cooks, then toss them together with a splash of pasta water.

What are Pomodry tomatoes and how do I use them?

Pomodry are semi-dried red cherry tomatoes in glass jars, 520 g and 1 kg. They're softer than fully dried tomatoes and need no soaking. Drain off the packing liquid, then press them into focaccia, add them to pizza near the end of the bake, or serve them with burrata and bread.

Do Italianavera tomatoes contain additives?

The ingredient lists are short. The passata is tomato purée and salt, the polpa is tomato pulp and juice, and the datterini and Spunzillo in juice are packed in tomato juice. Padre is San Marzano tomatoes in San Marzano juice, and Vesuviello and Spunzillo in water are tomatoes, water and salt.

The pelato, the 2.5 kg traditional whole peeled and the yellow pelato also contain citric acid, an acidity regulator, and the yellow pelato contains salt. The pasta sauces are tomatoes, extra virgin olive oil and salt with their own vegetables and herbs.

How long do Italianavera tomatoes keep?

Unopened, follow the best-before date on each tin or jar; Italianavera's 400 g tins keep for 36 months from production. Once opened, Italianavera recommends moving the tomatoes to an airtight container, keeping them in the fridge and using them within 2 to 3 days.

Where can I buy Italianavera tomatoes?

Right here. We stock the Italianavera range: tomatoes in 400 g (14 oz) tins, whole peeled tomatoes in 2.5 kg (5.5 lb) cans, San Marzano DOP, Piennolo DOP and semi-dried tomatoes in glass jars, and four ready-made pasta sauces. We ship across the U.S. from our warehouse in Richmond, Virginia. In Canada, you can ask for them through our Request a Product page.