Pummarulella – yellow tomatoes

Pummarulella yellow tomatoes from Italianavera in brine

Pummarulella by Italianavera are small yellow tomatoes from Campania that ripen in water and salt instead of the juices of their red relatives. Their sweetness is milder, and they turn any sauce golden yellow in the pot.

Pummarulella is the yellow cherry tomato from Italianavera, grown on the slopes of Mount Vesuvius in Campania and pickled in brine. The brine keeps the fruit bright and adds a subtle salty note to the sweetness, which comes through more strongly in yellow varieties than in red ones.

Golden in the jar, mild on the tongue

Yellow tomatoes are less acidic than red ones, which is why their sweetness is at the forefront. The first spoonful is reminiscent of apricot rather than a classic pasta sauce. The salt from the brine pulls this sweetness forward and gives it an edge to hold onto.

In the pan, the small fruits quickly break down to create a bright yellow sauce that retains its color even after cooling. Ten minutes over medium heat is enough, as the cherry tomato doesn't have much water to lose. Eaten straight from the jar, they make an appetizer in their own right, with a drop of olive oil and a little pepper.

With fish, light meat, and green pasta

On a piece of pan-seared fish, the mild sweetness sits alongside the sea salt without overpowering the delicate flavor of the fillet. It works similarly with veal or chicken, as the roasted aromas from the pan are often cut through by strong acidity. In a cold soup with cucumber and oil, both the color and the mellow flavor are preserved.

On green ribbon pasta or in a risotto, the Pummarulella also provides the color that red varieties lack. If using them raw, let them drain briefly and fold them in at the very end. This keeps the fruit whole and prevents the salt from the brine from taking over.

A yellow variety from the volcanic slope

Yellow cherry tomatoes have been grown between the red rows in Campania for generations, usually in small numbers and for the family table. The variety is known as Giagiù near Vesuvius, a name that local farmers have used for longer than any brand. The yellow color comes from different pigments than the red of well-known varieties, while the mildness is due to the lower acidity.

Because the skin of this fruit remains thin, it is harvested by hand and transported in flat crates. It is preserved in water and salt, which allows the yellow color to be maintained in the jar. Italianavera packs the fruits whole so that you can see exactly what was in the pot when it ends up on your plate.

The most striking jar on the shelf

Among a sea of red preserves, the Pummarulella stands out even before opening, and the effect is repeated on the plate. Next to dark olives and white cheese, it provides the brightest point on an antipasti platter. If you prefer your yellow fruit passed, you can find it in the Passata di Pomodoro Giallo from Italianavera.

The full range from Italianavera can be found in the brand's collection, and more preserved goods from Italy await in our canned and preserved goods section.

Content 520g – Drained weight 290g