RED BANK: TOMATOES, JUST OFF THE BOAT

dibartoloJimmy DiBartolo gives PieHole a crash course in imported Italian tomatoes. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

A few months from now in the fertile fields of Foggia, Italy, farmers will sow seeds for Roma plum tomatoes. Prized for its role in red sauce, this variety of tomato will mature and ripen under the warm Mediterranean sun. Come August, there will be an enormous crop of sweet, slightly acidic tomatoes with just a few seeds inside.

What’s got PieHole hot on the trail of these particular tomatoes is that if you’ve eaten red sauce or had pizza anywhere on The Green lately, there’s a very good chance that you’ve tasted these exact tomatoes from Foggia.

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