Tomatoes & Pasta Sauces

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Yellow tomato and basil sauce

Description

Born in the heart of Val di Sangro, this sauce showcases a yellow tomato grown in an exceptional microclimate, between mountains, cool nights, and sunny days. Less acidic than red tomatoes, yellow tomatoes reveal all their finesse here: a natural sweetness, slightly fruity notes, and remarkable roundness on the palate. Basil, added sparingly, brings a fresh herbaceous touch reminiscent of southern Italian cuisine.

Uses

Our yellow tomato and basil sauce is the ideal accompaniment to delicate pasta dishes such as spaghetti, linguine and tagliatelle. It truly comes into its own when paired with fish and seafood, following the campanian tradition of spaghetti with clams and yellow tomatoes. It is also delicious as a base for risotto, served on bruschetta topped with burrata or stracciatella, or used as a finishing touch on a white pizza.

Distinctives attributes

  • Yellow tomatoes are naturally sweeter and less acidic
  • No artificial irrigation: only rain and mountain water
  • Creamy texture and superior digestibility
  • Vibrant color that visually transforms the plate
  • A sauce that immediately evokes contemporary cuisine

 

Artisan

Behind each jar are Nicola and Paola. Two artisans deeply rooted in their valley, who treat tomatoes as if they were precious fruits. Harvesting is done by hand, without machines, respecting the natural rhythm. Their expertise is based on patience, observation, and a deep respect for the raw material.

Ingredients

Yellow tomato puree 91.8% (Italy), Extra virgin olive oil, Onion, Carrots, Basil 0.9%, Sea salt, Celery, Garlic, Pepper, Natural Flavours, Acidifier: citric acid. May contain: Milk, Pine nuts.

The De Laurentiis family owns an artisanal business in the Abruzzo mountain region. For two generations, it has been drawing on traditional ingredients and know-how to offer products with an authentically Italian taste. The family grows organic tomatoes, saffron and other seasonings on its own plots of land, and turns them into sauces and condiments thanks to a veritable regiment of cooks who busily tend the ovens.