Miracolo di San Gennaro Pomodori have a delicate taste with the perfect balance of sweetness and acidity, and a rich umami flavor that stands up to long cooking times. These tomatoes are canned/jarred with their skins still on - which producer Sabatino Abagnale says are the most flavorful part! The thin skins break apart gently in your mouth for a satisfyingly silky mouthfeel, and dissolve when cooked down. Produced in a very limited quantity, these tomatoes are a special treat that will add the rich flavor of southern Italy to sauces, soups and stews; use them for a simple sauce with sauteed garlic, extra virgin olive oil and a pinch of salt, or in a traditional ragu with a large pasta shape like candele or mezzi paccheri. This exquisite tomato is grown from a seed called "SMEC 20," commonly known as Antico Pomodoro di Napoli and as Miracolo di San Gennaro Pomodoro - the only tomato seed protected by Slow Food. Their nickname comes from the patron saint of Napoli, where the saint's blood is said to turn to liquid in a church twice a year, bringing good luck to the city and to the region. Southern Italian communities within Italy and around the world hold festive celebrations in August and September in honor of San Gennaro, but apparently tomato growers with a sense of humor thought their exceptional tomatoes were a way to celebrate this saint's bloody miracle all year long....Sabatino grows his tomatoes near the town of Sant'Antonio Abate in the region of Campania. The tomatoes are harvested in late summer when they are at the perfect ripeness, and only picked after sunset when the humidity levels are right, according to tradition. Sabatino believes that tomatoes are like wine, requiring the perfect balance of acidity and sweetness, so like wine, he ages his tomatoes underground for sixty days to allow the flavors to develop. Sabatino cultivates his tomatoes entirely by hand, as farmers in his region have for centuries.