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Tomato split, also known as tomato fillet, is a product obtained through manual processing of long tomatoes. This type of tomato is cut into four parts, following a traditional process that preserves the skin of the fruit, unlike peeled tomatoes.
The Spattatella tomato is processed and inserted into the container together with its sauce, thus maintaining its authentic and natural flavour. An important step in production is pasteurization through delicate cooking in a bain-marie. This thermal process serves to guarantee the preservation of the product over time without altering its flavor or quality.
The main characteristic of the tomato split is its consistency and its distinctive taste, which preserves the freshness and integrity of the long tomato. This product is often used in the kitchen to prepare sauces, condiments or as a base for dishes that require the presence of peeled tomatoes. Artisanal processing and respect for tradition contribute to creating a product that best preserves the characteristics of fresh tomatoes.
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