Chefs agree that the best sauce starts with only the best tomatoes. The fertile soils of the Campania region in Italy produce the most flavor-packed tomatoes with fleshy pulp and minimal seeds. Food experts recognize that tomatoes produced in this nutrient-rich volcanic earth are sweeter in taste and lower in acid. Crushed Italian tomatoes have the well-earned distinction of conferring sublime taste to all of your gastronomic creations.
