Pachino Tomatoes

Pachino tomatoes get their name from the town of Pachino, in the Sicilian province of Siracusa, by the Mediterranean sea. Pachino tomatoes thrive thanks to the salinity of the irrigation water and the rich composition of the soil. The mild weather conditions, long days of sunshine, the lack of frequent frosts in winter and spring also contribute to the qualities of Pachino tomatoes—namely, their sweetness, firmness, glossiness and long shelf life. To fully appreciate their characteristic sweetness, Pachino tomatoes are best consumed fresh in cold pasta dishes, in salads, as a pizza topping and, for the more adventurous even caramelised.