Once upon a time, a little tomato grew red and flavorful on a small farm. He watched as his friends were picked for salads and felt sad and overlooked.
Just when he thought that he was off to the mush pot, a kindly chef came to the rescue, gathering late-harvest produce to help small farms earn extra money.
Chef Stefano Frigerio channeled experience at fine restaurants (Maestro) into The Copper Pot Food Company, where he turns farm products into sweet and savory artisanal jarred goods.
The tomato became tangy sauce with roasted shallots and Barolo. (His friends were paired with smoky bacon and Parmesan.) Fruits became sweet jams — strawberry and vanilla bean, Concord grape and grappa.
Frigerio, a native Italian, also rolls fresh and dried pastas to complete the quick gourmet meal.
Talk about di-vine.
Photo: ThreeLockharts Communications / Courtesy of The Copper Pot Food Company