This specific variety of plum tomato, coupled with its method of preparation, represents a favored choice for creating pizza sauce. Grown in the volcanic soil of a designated region, and often processed through specific canning techniques, these tomatoes contribute distinct flavor profiles and textural characteristics to the finished product.
The desirability stems from a combination of factors. These include a naturally sweet flavor, balanced acidity, and relatively few seeds. The result is a sauce that requires minimal additional seasoning to achieve a desired taste. Historically, the perceived quality of Neapolitan pizza is closely linked to the employment of this type of canned tomato.
