Ready Sauce of Siccagno Tomato and Basil

Our ready-made Sicilian Siccagno tomato sauce is made only and exclusively with Siccagno tomato grown on our farm located in the territories of Alia and Valledolmo in the heart of the Sicilian hinterland. The cultivation of the siccagno tomato has millenary origins and thanks to the strongly clayey nature of the soils and the microclimatic conditions of central Sicily it is possible to grow the tomato in a non-irrigated regime (technically called "aridoculture" regime, i.e. with little or no water). Cultivation involves deep ploughing in September-October, so that the soils during the winter and spring season can absorb as much water as possible. At the end of spring, the transplantation of the seedlings takes place, which will be irrigated only 2 or 3 times at the beginning of their growth phase. After that, the seedlings will grow throughout the summer thanks to the Sicilian sun and thanks to the water that the clayey soils have stored during the rainy season. In September, the harvest takes place, strictly by hand, which stands at yields of 90 q.li per hectare, compared to 600 q.li per hectare for irrigated water. The low production yields, however, are compensated by the extraordinary organoleptic quality of this tomato, which as soon as it is harvested is immediately taken to the processing laboratory to be processed fresh. Here it is washed, selected, chopped and pureed, to be cooked for about an hour with the addition of basil, onion and extra virgin olive oil, according to an ancient family recipe. Once cooked, it is finally bottled in glass jars and sterilized