What it is
A traditional Naples-named peeled tomato: elongated tomatoes scalded whole, peeled and packed with tomato juice in tins.
Origin place card
The page is less a single field and more an industrial food geography: Agro Sarnese-Nocerino raw-material memory and the canning district between Naples and Salerno.
Verified history
The official source says the Naples peeled-tomato name was already used in the 1950s on labels shipped overseas, while the Agro Sarnese-Nocerino had built a specialised processing district from the early twentieth century. Treat this as source-supported tradition/history from Regione Campania — Pomodoro pelato di Napoli; the current evidence does not independently establish a founder, precise origin date, first attestation, or archival origin beyond that source framing.
Local hypothesis
This is where the atlas must treat industry as tradition: not every sacred food is rural or domestic; some live in labels, tins and emigration.
Local legend / oral tradition
No legend is documented.
Ingredients
Whole elongated tomatoes, tomato juice and tins or glass; the source describes peeling by boiling-water scalding. Source-supported detail: La zona di produzione della materia prima era tradizionalmente l'agro sarnese nocerino; successivamente il pomodoro da industria si è diffuso nella Terra di Lavoro (provincia di Caserta) e nella piana di Paestum; attualmente la maggiore quantità di prodotto lavorato è
Method
Scald whole tomatoes in boiling water, peel them, place them with tomato juice in tinplate cans, and process as part of the historic canning district. Source-supported detail: L'area di trasformazione invece fin dai primi del 900 è l'agro Sarnese Nocerino, ove a tutt'oggi si concentra la quasi totalità delle imprese che producono il pomodoro pelato.
Ritual / calendar
La dicitura Pomodoro pelato di Napoli è documentata fin dai primi anni cinquanta da etichette utilizzate da diversi produttori dell'area su scatole spesso spedite oltre oceano.
Why travel for it
This page should make the reader understand that Naples travelled through tins, labels and sauce.
Recreate-it pathway
Produce/provenance page: do not publish invented quantities; recover and test local recipes or preparation variants before final A+ recipe status.
Editorial warning
Do not treat current raw-material sourcing as proof of origin; the source distinguishes historical raw-material area, processing area and later supply shifts.
Fieldwork questions
Can old labels be sourced for visual history? Which canneries preserve early company archives?
Photo brief
Historic tin labels, peeled tomatoes in can, Agro Sarnese-Nocerino processing landscape, scalded tomato detail.