La Carmela - Datterini Tomatoes (400g)

Datterini - "little dates" in Italian - are a different breed from San Marzanos. Smaller, rounder, higher in sugar, with a thin skin that bursts easily when heat hits them. La Carmela grows theirs in the volcanic belt of Campania, in the same sun-soaked landscape that makes their San Marzanos so well regarded. The terroir works its usual magic on a variety that already leans naturally sweet.

What sets datterini apart from other canned tomatoes is their balance. Most varieties are acidic enough that a pinch of sugar helps round out the sauce. Datterini don't need it. The sweetness is built in, and the flavour is concentrated and fruity in a way that makes a quick ten-minute sauce taste like it took considerably longer.

La Carmela packs their datterini in their own juice - which is thick, sweet, and worth keeping. Don't drain it. That liquid is essentially a ready-made passata with natural body. A quick sauté of garlic in olive oil, a tin of these, five minutes of cooking, and good pasta is all you need.

They're also exceptional for roasting. Halved and slow-roasted with olive oil and thyme, the sugars caramelise into something almost jammy - brilliant on bruschetta, extraordinary on pizza, or served as a side dish alongside grilled fish or lamb.

No citric acid, no thickeners, no added flavourings - just tomatoes and salt. That simplicity is a deliberate choice. When the raw material is this good, the less you do to it, the better.

Best for: Quick pasta sauces, seafood spaghetti, roasted tomato bruschetta, cherry tomato pizza, light pan sauces, and anywhere you want bright, naturally sweet tomato flavour fast.