Tomato 101

As a multigenerational family of Italian immigrants, farmers, and 
tomato people, we’ve learned a thing or two in the pursuit of the most consistently flavorful tomato products in the world.

"You can't make good wine from bad grapes." - Nonno Amerigo

For The Most Flavorful Tomato Products, We Start With The Tomato.

First, we grow
relationships in the field

For Great Tomatoes.

We Process Just-Harvested
Tomatoes Within 6 Hours

For Vine-Fresh,
Peak Tomato Flavor.

Can After Can, Day After Day,
Year After Year

The Most Consistent & Flavorful Tomato Products.

This is the
Stanislaus Difference.

Tomato 101: The Essentials

Time & Temperature

Time and Temperature are the enemies of fresh tomato flavor.  The more tomatoes are heated (by both time and temperature), the more fresh tomato aroma is released into the air. Because our goal is to maximize vine-fresh flavor, we constantly strive to minimize our processing time and temperature for a notable difference in quality.

Packed from Fresh Tomatoes, Not from Concentrate
Not From Concentrate
Once fresh tomato flavor volatiles are cooked off, they no longer remain in your sauce to give it its distinctive flavor.
Vine-Ripe Sweet Tomato Flavor
As our hand selected tomatoes are rushed from field to can, they go through only one quick cook to lock in the vine-fresh taste of tomatoes.
Thick And Rich
The natural bonds of the tomato are intact and will not allow the built-in juice of the tomato to seep out.
Re-Manufactured from Concentrate
Brownish Red Color
Re-manufacturing from industrial concentrate means prolonged processing, causing oxidation and browning.
0vercooked "Factory" Flavor
Prolonged cooking vaporizes delicate flavor compounds, leaving a distinct overcooked flavor that your customers will recognize as processed.
Seeping and Weeping
Heavy concentration irreversibly ruptures the tomato cell structure. Adding water will not repair the damage, and in fact, may cause separation, making your dishes soggy and unappealing.
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Tomato 101: The Science

Helpful Sauce
Handling Tips

Making sauce is an art and a science. We’ve got some insider tips for you, passed down from our Nonnas as well as from fellow independent restaurateurs like you.

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It is the backbone of our industry.
Without the right tomatoes for our sauce, we wouldn't be selling the amount of food that we do.
— Michael J. Nelson
Little Pops NY Pizzeria
If I don’t have a consistent tomato, I can’t make consistent pizza.
— Brett Gieger
Izzy’s Pizza Bus
The tomatoes are basically the reason for our success.
— Ralph Fruguglietti
Frugatti’s Ristorante
The key thing for tomatoes is consistency. What I like about Stanislaus, when I open up a can, I have confidence that whatever it is that I buy is the same, every single time.
— Paul Cataldo
Antonio’s Italian Ristorante
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Tomato 101: The Economics

Consistently Fresh
Tomato Flavor: It's Worth It

When it comes to each plate of food you serve your customers, tomatoes represent a small fraction of total cost but are a major component of total flavor, enjoyment, and experience! We invest in producing the highest quality, most consistent tomato products from the ground up and will likely not be the cheapest option. But our investment pays dividends when it comes to your customers.

Request a Tasting

Evaluate Cost Per Serving & Demonstrate It Yourself

When your customers order a dish, they’re buying only a single serving of tomato sauce. So, when it comes to flavor, evaluate cost the way your customers do: on a per-serving basis.

One case of sauce is the equivalent of 100 pizzas or 100 plates of pasta. To see what it costs to serve each customer the best-tasting sauce, enter your current price per case below and we’ll do the math for you.

How Much More Is Stanislaus Superior Flavor Per Case?

For just 0 pennies per serving, how can you afford to serve anything less than Stanislaus?

Tomato 101: The Style

The Pursuit of

Our goal is not only to make the most flavorful tomato products, but also match the exact consistencies our restaurateurs expect from us. Can after can, day after day, year after year, this is what you can expect from Stanislaus tomatoes.

Whole Peeled

Perfectly whole, peeled tomatoes in their own aromatic juicy puree.

Tomato Strips

Hand-crushed style tomato pieces with a natural shape.

Ground Tomatoes

Tomatoes blended with rich puree for a homemade texture.

Pizza Sauces

Rich & velvety with a trace of seeds for a natural mouthfeel.

Tomato Puree

Creamy & silky, made without seeds or skins.

Tomato Paste

Bold flavor & thick texture with both sweet & savory notes.
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Tomato 101: Field Knowledge
For the Best Canned Tomatoes You Must Start in the Field

Our family is a family of farmers. Nonno Amerigo had a saying, “You can’t make good wine from bad grapes.” The same is true for tomatoes. For us to make the most flavorful products, we must start with the best farmers, farming the best tomatoes.

A Successful Tomato Harvest Begins A Year In Advance

The warm, dry days of fall are the season to deeply till the earth, creating soft beds and preparing it for next year’s tomato crop. It’s also the time to pause and reflect.

We evaluate the flavor scores on the varieties of last harvest and sample the nutrient profile of our growers’ soils, collaborating with each grower on a plan for the next harvest to ensure success.

While the Earth Rests, Tomato Seedlings Get Their Start

While the rains set in and the ground rests until spring, we work with our growers in the greenhouse to begin sprouting tomato seedlings.

It will take about 60 days before we can transplant them, and during this time, they are downright pampered: watered, given nutrients, and protected from pests and frost. Their sole job is to gain strength to prepare for the unpredictability of Mother Nature.

Tomato Seedlings Transform Into Healthy Tomato Vines

As our tomato seedlings mature, we gradually open the sides of the greenhouse and adapt them to the elements. Their stems turn a deep purple, letting us know they’re ready for transplanting into our growers’ fields, all within 2 hours of our cannery.

Once planted, we “petiole sample” twice during the growing season, identifying any nutrient deficiencies. Results are shared with our growers so they can feed the plants as needed.

Capturing Fresh Tomato Flavor Right Off the Vines

As the days get longer, the sun’s energy helps mature the fruit, each tomato turning from green to red. Once harvest begins, Stanislaus fresh-packs fresh tomatoes ‘round the clock for 70 to 75 days, working at full capacity in order to can each tomato within 6 hours of being plucked from the vine.

Once the last tomato is canned – that’s it. We stop production until the next year to ensure we’re only ever packing fresh tomatoes, never from concentrate.

Packed Fresh,
Not From Concentrate

Can after can, day after day, year after year.