Italianavera Vesuviello Piennolo del Vesuvio DOP cherry tomatoes, 520 g jar — front packaging
Italianavera Vesuviello tomato range — editorial photograph
Italianavera Italian cherry tomatoes — brand photograph
Italianavera tomato products and sauces — editorial brand photograph
Italianavera Italian tomato preserves — brand photograph

Italianavera Vesuviello Piennolo del Vesuvio DOP Cherry Tomatoes in Water & Salt (520g)

$13.99 USD
$13.99 USD
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Grown in the distinctive landscape around Mount Vesuvius, Piennolo del Vesuvio DOP cherry tomatoes bring a genuine sense of place to the table. Italianavera preserves these small, whole tomatoes in water and salt rather than tomato juice, letting the fruit's shape and character take center stage.

Drain them lightly and dress with extra virgin olive oil and basil for bruschetta or antipasti. Keep them whole for a striking pizza topping, or warm them gently in a skillet with garlic until they begin to release their juices. Unlike peeled tomatoes intended for a smooth sauce, Vesuviello is especially enjoyable when the individual tomatoes remain visible in the finished dish.

Ingredients: Piennolo del Vesuvio DOP cherry tomatoes, water, salt.

Format: 520g (18oz) glass jar. Store in a cool, dry place before opening; refrigerate after opening and follow the label's storage instructions.

Italianavera Vesuviello Piennolo del Vesuvio DOP cherry tomatoes, 520 g jar — front packaging

Italianavera Vesuviello Piennolo del Vesuvio DOP Cherry Tomatoes in Water & Salt (520g)

$13.99 USD
$13.99 USD
Italianavera Vesuviello tomato range — editorial photograph

Frequently Asked Questions

When would I choose Vesuviello over ordinary peeled tomatoes?

Vesuviello uses Piennolo del Vesuvio DOP cherry tomatoes, kept whole with their skins on in water and salt. Choose them when you want identifiable little tomatoes in a dish or on a pizza rather than a smooth sauce made from peeled tomatoes.

How should I use Vesuviello on a pizza?

We recommend using them whole. Drain the water well, then halve or place whole on the pizza. Distribute them evenly. You can put them after baking, if you prefer them to taste fresh, or before baking if you'd like a more blistered look.

Do I need to peel or cook them before serving?

No peeling is needed. They are preserved whole with their skins on and work well as antipasti or on bruschetta. Drain, dress with a little olive oil, and taste before adding salt because they are packed in salted water.