How It’s Made.

DiNapoli tomatoes are always packed from fresh tomatoes grown in California’s Central Valley farm belt. The tomatoes are rushed to the awaiting cannery where they are weighted, graded for quality and processes within an average of six hours from harvest.

The canning process, in short, goes like this:

Every harvested tomato is washed, sized and sorted for off color, broken or stems so that only the highest quality fruit is transported into the factory. We then sort again to set aside any ripe tomatoes that are not eligible for mechanical peelers such are soft, small or broken tomatoes. Nothing goes to waste though—sorted fruit makes its way into our purees or ketchup (because you don’t have to be perfect looking to taste great!).

Peeled tomatoes are sorted again to ensure no skin of other defects remain, then are packed into non-BPA enameled cans, topped with a red, rich juice, seamed then cooked and cooled to preserve their fresh packed flavor and smell.

Over sixteen lab tests are performed and recorded throughout the tomato’s 75 minute journey through the factory. Our mission is to make sure you receive the highest quality Mother Nature, our farmers and production team can offer.

Bon Appetit,