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Shop Jovial Gluten Free & Einkorn Products

From Field to Jar- See How We Make Jovial Tomatoes


We care from seed to shelf. This tag line is printed on jovial products and means that we are directly involved in all aspects of the creation of every jovial product, from the moment the seeds are planted in the fields each year to the time the product arrives at your local store. Each season is a new journey that presents new challenges, but also beautifully fresh raw material that is the foundation to our great-tasting finished products.


Italy is a fantastic place for us to work, because organic farming is small scale and the distances from farm to production are incredibly short. The weather is generally very hot and dry in the summer months and perfect for sweet tomatoes. Climate change over the years has changed weather patterns, and each year our farmers are faced with unexpected challenges. This year, the spring was very warm, with temperature in the 90s as early as April. Our tomato farmers were hoping for a seamless and early July harvest, then the clouds rolled in and the rain came. It was rainy and cold nearly every day in July, putting our crops at risk.




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The rainy weather in July was very worrisome for our tomato crop, but thankfully the late July sun was just in time to produce beautifully ripened tomatoes for an August harvest.  Many hands touch jovial’s tomatoes before they make it to the jar. The new F-1 hybrid tomatoes that are used in large scale farming produce the deep red tomatoes you might find in a supermarket, the tomatoes that lack flavor and sweetness. They were genetically bred to turn red all at the same time for ease of harvest, but their red appearance does not mean the tomatoes are truly ripe. Our organic tomatoes ripen naturally, so we must sort out the green tomatoes that are harvested with the plant. We only want to pack the tomatoes that are at the perfect stage of ripening, so the tomatoes are sorted three times by hand, once at the fields, then two more times during packing. Until this year, we grew all of our tomatoes on one farm, but to satisfy an increasing demand for our products, we partnered with a handful of small organic local farmers. Each farm is just a few acres in size, family owned, and a stone’s throw from our canning facility.






The tomatoes are sorted upon arrival at the canning facility, then thoroughly washed and gently steamed to remove the peels. We take one last look at them, again sorting out the tomatoes that we do not like by hand. From there, we either crush the tomatoes, cut them in dices, or pack them whole. The process is very similar to what you would do at home, but with the help of machinery. During the crushing and dicing, fresh juices are collected and gently cooked down to a delicious puree that is packed with the tomatoes. This puree is the key to a fantastic finished product because if we packed the whole or diced tomato pieces in the straight juice, they would be watery and you would have to cook them for a long time. Our homemade puree not only prevents waste, it gives your tomato product a wonderfully flavorful base that will save you time in the kitchen.







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The glass jars are sanitized with hot water, the tomatoes are packed, then all of the jars are touched one more time by attentive hands that check the seals and stack the tomatoes, where they rest all year until ready to ship. Because we pack everything from fresh, there is a lot of hustling and it’s quite a mad dash to get the year’s supply ready. Some tomato manufacturers add things to their tomatoes like salt, citric acid and calcium chloride. Our tomatoes are packed in glass the old fashioned way, nothing is added because nothing is needed! Now that you’ve seen where your favorite jovial tomatoes come from, you can also share in the delicious aroma that fills our factory in the late summer months every time you pop open a jar of tomatoes in your kitchen.

26 Responses to From Field to Jar- See How We Make Jovial Tomatoes

  1. Kat says:

    I purchased your fabulous crushed tomatoes from Thrive Market -soooo delicious!
    Question: Once a jar is opened, how long can product be stored in the refrigerator?

    Thank you!

    • jovial says:

      Hi Kat! We recommend using the tomatoes within 7-10 days after opening. There is no added salt or preservatives so you have to use them pretty quickly!

  2. Courtney says:

    Thank you for the love you put into making your products. My family had a tomatoe allergy, yet with one exception: grape tomatoes. In the pictures above, many of the tomatoes look like grape tomatoes. What kind of tomatoes do you use to create your sauce? Thank you!

    • jovial says:

      Hi Courtney, We are so happy to be able to share healthy products! The tomatoes that we uses are: a local type of roma tomato for diced, crushed tomatoes and a san-marzano type of tomato for our whole peeled.

  3. Liz says:

    Do you pressure cook the tomatoes at any point? We love your product and the fact that you peal the tomatoes but I’m trying to reduce my Lectin exposure and pressure cooking tomatoes is the best way to do so after removing peels.

    • jovial says:

      The tomatoes are steam-peeled, then prepped by either being diced or crushed, or remaining whole. The tomato juices are collected during the process and cooked to concentrate to a puree, which is added to the tomatoes. The jars are then filled and sealed and pasteurized, just like you would do in home canning. There no pressure cooking, but I imagine you could always cook them further with a pressure cooker.

      • rick says:

        I, too, am looking to minimize lectins in my diet, and the peeled tomatoes are helpful in keeping tomatoes in there. The seed content of Roma tomatoes is low (also reducing lectins), but I’m not familiar with the seed content (or removal) for San Marzanos.
        Are any of your products de-seeded?

  4. Robyn N says:

    I also am looking for skinned and seeded tomatoes because of lectins I haven’t been able to use tomato sauces for about 2 years.

  5. Bob says:

    Thank you so much for your delicious products! Can I ask what type of tomatoes are used to make the tomato puree in your whole tomatoes? Also how is the pure prepared? Is there extra cooking involved? I saw you mentioned that the tomatoes themselves are like san marzano. Can you tell me what type exactly? Thanks so much!

    • Jovial Customer Service says:

      Our tomatoes are a Roma type (plum). They are briefly steamed to remove the skins and then processed and packaged.

  6. JACKIE says:

    I have Diverticuits and cannot have seeds. I use to make my own pasta sauce but cannot find any tomatoes or sauce with seedless tomatoes.
    Do your tomatoes have seeds?

    • jovial says:

      We cannot guarantee no seeds. In Italy, manh people believe tomato seeds are bad for you. They pass all of their tomatoes through a food mill with a disk with fine holes to catch the seeds. You might want to consider getting one, they are not too expensive.

  7. Myron O Everson says:

    Most of the tomatoes I purchased have a 2020 use by date however three jars are dated L.P. 272 B.B. 09/28/2019. Are they still safe to eat?

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