Chris Bianco doesn’t mess around when it comes to tomatoes. These beauties are field-ripened under the California sun, then washed, steam-peeled, and packed in a light purée with just a pinch of salt and fresh basil. No shortcuts, no nonsense — just pure, vibrant tomato flavor locked in at peak ripeness. The DiNapoli family’s been doing this since 1939, and it shows. Chris, a James Beard-winning pizza maestro, knows the value of good ingredients and the farmers who grow them. That’s why these tomatoes deliver the perfect balance of sweetness and acidity — ideal for simmering into a rich marinara or spooning straight from the can over fresh mozzarella.