Stanislaus Food Products

Stanislaus Food Products #1 Premium Fresh Packed tomatoes for Independent Italian restaurants and pizzerias across the US and Canada.
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We are more than halfway through our 2026 Fresh Pack season, and we are incredibly grateful for the plentiful harvest Mo...
09/03/2026

We are more than halfway through our 2026 Fresh Pack season, and we are incredibly grateful for the plentiful harvest Mother Nature has given us. This year’s tomatoes have beautiful flavor, color, and quality, and we do not take that gift for granted.

We know the tomatoes packed here will soon make their way into your kitchens. You and your teams work hard to create food that tastes great and brings people together, and we are thankful for the opportunity to play a small part in that.

That is why our team tastes our products every day throughout Fresh Pack. And each week, while the cannery hums and cans move down the line, our leadership team gathers in the Cucina around a buffet of Stanislaus tomatoes and sauces.

One important question guides every tasting: How does this year’s pack compare to last year’s?

It is a question our team has asked for generations. It keeps us humble, encourages us to keep improving, and reminds us of the promise we have made to you: to consistently deliver the reliable, superior quality you depend on.

As our growers’ tomatoes make their way from the field to our cannery, we remain grateful, to Mother Nature for the harvest, to our growers and team members for the care they bring to their work, and to all of you who trust Stanislaus in your kitchens, can after can.

08/31/2026

Bathing in their last bit of natural light before getting sealed away to lock in that vine-ripened, fresh flavor, these tomatoes are ready and waiting for their big moment in your kitchen.

Let us know what you've got planned for these little beauties when you open your can of Stanislaus tomatoes!

08/28/2026

Did you know that Dino Cortopassi was one of the first farmers in the US to embrace mechanized tomato harvesting?

In 1959, Blackwelder Manufacturing and UC Davis revolutionized agriculture by commercializing the mechanical tomato harvester. Before dedicated machines existed, harvesting setups were experimental attachments mounted to high-clearance tractors. A UC Davis alumnus with a relentless eye for innovation, Dino helped refine the process and was among the pioneering growers to purchase one of the very first commercial harvesters produced.

Today, we keep the "Dino Mindset" alive by constantly innovating to elevate our quality. Whether adopting advanced technology or rethinking traditional methods, we remain committed to bringing you our best—season after season, can after can.

08/25/2026

The SF Pizza, Bagel & Beer Festival () is special because it brings pizza makers from near and far to San Francisco to share their food, their stories, and their passion for the craft.

Tony G () and everyone involved in the festival work hard to honor pizza’s traditions while continuing to elevate what pizza can be. We are always grateful for the opportunity to reconnect with longtime pizza friends, meet new ones, and enjoy some incredible food along the way.

It is even more meaningful because we get to experience it alongside our sister company, Corto (). We may be a little biased, but we think the perfect pizza starts with Stanislaus locally grown tomatoes and finishes with a drizzle of Corto locally grown olive oil.

Thank you to Tony and everyone who traveled from near and far to make this year’s festival so memorable. We are already looking forward to sharing another slice together.

Share a favorite memory in the comments or tag someone you saw at the festival! 😊

08/21/2026

⚠️ Full link to the film in the caption below 🎥

Dear Friends,

Here in California’s Central Valley, our tomato season is now well underway.

For roughly 70 to 75 days each summer, our harvest moves at full speed. It is a brief but exciting window when nine months of planning, preparation, thoughtful decision-making, and perseverance all come together in the form of amazingly ripe and flavorful tomatoes.

A good harvest is something to appreciate because it reflects an extended period of careful work and dedication. Well before the first tomato reaches our cannery, soils have been tested, seed varieties have been selected, tomato plants have been transplanted, and each field has been carefully watched and cared for by our highly skilled growers.

Along the way, our growers make countless critical decisions. Some come from years of experience and instinct, while others are guided by what the land, weather, and vines tell them. It takes patience, discipline, and a deep commitment to doing things the right way, especially when faced with adversity.

Most of this happens quietly, long before a can reaches your restaurant kitchen.

My grandfather was fond of saying, “You can’t make good wine from bad grapes,” and my uncle Dino made sure I understood that the same holds true for tomatoes. This picture is a simple reminder that they were right then, and they are still right today.

Thank you for trusting our family and choosing our tomatoes to be part of the food and memories you create.

Until next time,

Tom Cortopassi

Full film: www.stanislaus.com

08/10/2026

Il Mulino Divino Passata Di Pomodoro: A Labor of Love

On my last trip to Italy, a chef introduced me to a remarkable passata made from perfectly ripe, hand-milled tomatoes. Its flavor stayed with me long after I returned home. When I realized nothing comparable existed here, we set out to create our own. The result is Il Mulino Divino, a labor of love, crafted for those who demand the very best.

-Tom Cortopassi

08/06/2026

Over the past two 1/2 weeks, the cannery has come back to life. Fresh Pack is here, and you can feel the energy across our campus as everyone settles into the rhythm of another harvest season.

For the next couple of months, our team will carefully guide each load of tomatoes through the cannery, from the moment they arrive from the field and receive their first wash to the time they are cooked and sealed in the can.

Every step matters, and every step depends on experienced people who know what to look for and understand how to protect the natural flavor and quality of the tomatoes. Our Quality Assurance team is testing product throughout the process, while our sorters keep a close eye on every tomato coming off the trailers to make sure it meets the Stanislaus standard.

It takes a lot of good people working together to run a cannery, especially when Fresh Pack brings the occasional surprise. Fortunately, this team knows how to adapt, solve problems, and keep moving forward.

We are grateful for the work being done across the company and proud to be packing another Fresh Pack tomato harvest for the restaurants and customers who count on us.

Now, we had better get back to work. 😉

I had the pleasure of getting a visit from my son, Conner, at the cannery and we shared a meal in the Cucina. Conner is ...
08/03/2026

I had the pleasure of getting a visit from my son, Conner, at the cannery and we shared a meal in the Cucina. Conner is working as a Sr. Analyst for the Food and Agriculture team with a San Francisco bank. When his job brings him to the Central Valley of California, he knows exactly where to find a good lunch. It was a welcome break in the day and a reminder that no matter how busy life gets, you always make the time for family and, of course, exceptional quality pizza! 😊

-Tom Cortopassi

07/30/2026

The memories of Sundays at Nonna's are still vivid today.

The aroma of her Sunday sauce, slowly simmered with onions, garlic, basil, and olive oil, greeted you before you stepped inside. To me, that sauce was the hero of the meal, bringing every dish together, just as the Sunday table brought our family together. Which is why we've created Sugo di Domenica.

We hope to bring a little of that Sunday tradition to your table.

-Tom Cortopassi

07/27/2026

Did you know tomatoes could have fingerprints?

Every load of tomatoes brought into our cannery carries its own unique profile, a “flavor fingerprint” that reveals the distinct characteristics of that load. That’s where our Flavor Evaluation Station (FES) comes in.

We take a sample from each incoming trailer to grade and evaluate its exact sweetness, acidity, and other characteristics.

Then, much like a winemaker blends grapes to create a specific wine, we use each load’s “flavor fingerprint” to blend our tomatoes and create the intended flavor profile for each product we make.

That extra step we take at Stanislaus is part of how we deliver dependable, consistent flavor and help ensure the product in your kitchen tastes just as good this year as it did last year.

Address

1202 D Street
Modesto, CA
95354

Opening Hours

Monday 6:30am - 5pm
Tuesday 6:30am - 5pm
Wednesday 6:30am - 5pm
Thursday 6:30am - 5pm
Friday 6:30am - 5pm

Telephone

+18003277201

Website

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