Pomodoro pelato di Napoli is a peeled, processed tomato whose name still points toward Naples. Regione Campania places the fruit in a tight geography: the provinces around Naples and Salerno, and above all the Agro Sarnese–Nocerino. That belt was, traditionally, the zone that supplied the raw material for the production.
Industry later carried the crop farther. Tomatoes associated with Caserta spread across the Paestum plain in the old Terra di Lavoro, so the can on the shelf could draw on a wider Campanian map than the historic Nocerino fields alone.
Today the larger share of what goes into this processed product is of Pugliese origin. The Naples name remains a culinary signpost; the fruit inside it now travels a longer Italian route before it is peeled, packed, and ready for sauce.