The area near Naples and Mount Vesuvius has long been an agricultural goldmine, its coveted soil infusing crops with a volcanic and mineral-rich flavor. Casa Barone tomatoes, much like their San Marzano  cousins, have a complexity that most canned tomatoes lack. Picked at the peak of ripeness in late summer, tomatoes are canned and used throughout the winter in Italy; fresh tomatoes are reserved only for summer consumption.
Casa Barone’s “piennolo” vine tomatoes are the only organic tomato of its kind grown in Mount Vesuvius National Park and are slated to soon receive DOP (Denominazione di Origine Protetta), or protected, status by the Italian government.
Let There Be Bite recommends preparing these tomatoes with a light touch: If using for sauce, simply heat them gently after sautéing the garlic or onion in extra virgin olive oil, then add a little sea salt, fresh pepper, and fresh basil (click here for recipes ). Casa Barone tomatoes also work great raw and marinated in garlic and herbs for a saucy bruschetta .