Corbarino tomatoes are mainly produced on the Corbara hillsides (hence their name), included in the Salerno province. However, they are produced in the Naples province as well, especially around Pompei and Castellammare di Stabia.
They are intensely red coloured, oblong shaped and typically bittersweet, being one of the most remarkable samples of the local rural tradition. Those tomatoes are especially rich in vitamins, minerals and healthy anti-oxidant substances. They are especially suitable to prepare delicious dishes based on pomodori even in winter. Pomodori corbarini are the main ingredient for the so called "vongole fujute" (escaped hen clams) sauce. This recipe is able to provide the sauce with a seafood aroma, even if hen clams are not featured at all! That depends on the pomodorini di corbara, which absorb the salty and bitter taste of the sea.
INGREDIENTS: corbarino tomato, basil and salt.