Quick answer
Use whole Corbara pomodorini tomatoes straight from the can for quick sauces, braises, and sides—no peeling or chopping needed. Their small size and firm texture hold up during cooking, making them a versatile pantry staple.
Why whole pomodorini work differently than crushed or diced tomatoes
Whole unpeeled pomodorini are packed in tomato juice, not puree or sauce. That means you control the final consistency by how much you break them down during cooking. They also keep their shape better than diced tomatoes, so they work well in dishes where you want distinct tomato pieces—like a rustic pasta sauce or a slow-simmered stew.
The trade-off: because they are whole and unpeeled, you need to crush or stir them if you want a smooth sauce. For chunky preparations, leave them intact.
How to cook with whole Corbara pomodorini tomatoes
- Open and drain (or don't): Decide based on your dish. For a concentrated sauce, drain the juice and reserve it for later use (like adding to soups). For a looser braise or stew, use the juice as part of the cooking liquid. Common mistake: discarding all the juice when you could use it to build flavor. Keep the juice for extra tomato flavor in broths or risottos.
- Crush gently for a quick sauce: Pour the tomatoes into a bowl and crush them with a potato masher or your hands (wear gloves). Sauté garlic in olive oil, add the crushed tomatoes, and simmer for 10–15 minutes. Season with salt and basil. Common mistake: crushing too early if you want a chunky sauce—crush only half for texture. Crush just before cooking to keep some pieces whole.
- Leave whole for braises and sides: Add whole pomodorini to a pot with browned meat, vegetables, or beans. Let them simmer gently—they will soften but stay intact. Use them in a simple side dish by roasting with olive oil, garlic, and oregano at 400°F for 20 minutes. Common mistake: stirring too vigorously, which breaks the tomatoes into mush. Stir gently with a wooden spoon to keep the shape.
- Store leftovers properly: Transfer any unused tomatoes (with their juice) to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in a zip-top bag or ice cube tray. Common mistake: leaving them in the opened can, which can give a metallic taste. Always transfer to glass or plastic for storage.
Product facts
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2-Pack Whole Corbara Pomodorini Tomatoes: These whole, unpeeled pomodorini in tomato juice are bite-sized, bell-shaped cherry tomatoes grown in Campania. Their small size and firm texture mean they cook quickly without falling apart, ideal for fast weeknight meals.
2-Pack Whole Corbara Pomodorini Tomatoes
