In 1996, San Marzano tomatoes were awarded the PDO (Protected Designation of Origin) quality label, and given the official name Pomodoro San Marzano dell’Agro Sernese-Nocerino DOP. While I urge you to keep this homemade tomato sauce simple, there are a few variations that work well.

You can grow this strain of tomato plant at home in container gardens, as we have. They tend to grow well in full sun, in warm Mediterranean climates, and I usually plant mine in April here in California. Tinned tomatoes are a convenient, versatile ingredient to have on hand in your store cupboard as they can be kept unopened for years and they will still be delicious and safe to eat. How to cook with tinned tomatoes? Together with the tomatoes, simmer a Parmesan rind in the sauce to make a hearty tomato sauce. Remember to remove and throw away the rind before serving the sauce. In support of our full transparency initiative and commitment to quality and safety, we created PAC Traceability for Find My Field, which brings traceability to a number of our tomato products. Using the lot code on each can and Google Earth, you can now view the field in Italy where your tomatoes were grown. Each can is labeled with a lot code for its specific field to helps us ensure each and every crop is up to our standards. Add or substitute other fresh herbs for the basil. Fresh oregano, parsley or thyme would be the best choice.If you like a good glass of wine, I highly recommend a great Merlot or Zinfandel. Have a look at my big list of vegan wines for more recommendations of Vegan Society trademarked wines.

When you buy canned DOP San Marzano tomatoes you can experience them from anywhere in the world at any time. Your tomato sauces will naturally be sweeter and richer than if you were to use fresh tomatoes or lower-quality canned tomatoes. I also find that the quality of whole canned tomatoes is superior to canned diced tomatoes. Cooking with San Marzano Tomatos The D.O.P. certification ensures that these tomatoes are of the highest quality and meet strict production standards. This certification also ensures that the tomatoes are grown and processed in the traditional way, preserving their authenticity and flavor. The volcanic soil in the Campania region is rich in minerals, giving these their unique and desirable taste. The minerals in the soil infuse the tomatoes with a unique sweetness and complexity not found in other tomato varieties. The Challenge of Growing Outside ItalyReduced risk of cancer: The lycopene in DOP San Marzano tomatoes has also been linked to a reduced risk of certain types of cancer, including prostate and breast cancer. Heat your olive oil in a large pot over medium low heat. Saute the onion until it's soft and translucent, about 5 minutes. San Marzano tomatoes are grown in 41 towns that are located within the volcanic rich area of Agro Sarnese-Nocerino near Naples, Italy. These areas are the rich volcanic soil plains of Mount Vesuvius. Firstly, chop the onion very finely. This must be done properly because large pieces of onion in the smooth sauce really aren't good. Alternatively mince the onion.

San Marzano tinned tomatoes are incredibly versatile in not just Italian dishes, but also cuisines from across the globe. Some of our favourite ways to use them are: San Marzano tomatoes are the best tinned tomatoes you can buy and the choice of many top chefs. These Italian tinned tomatoes, produced near Naples, are juicy, flavorful and perfect for everything from pasta sauces to gazpacho soup. Why are San Marzano tomatoes special? San Marzano tomatoes possess a rich history and distinct characteristics that distinguish them from other varieties. To chop garlic, use the flat side of chef's knife, with the blade facing away from you. Press down firmly to smash the the garlic cloves. Remove the peels and chop finely. Appearance: How do the tomatoes look coming out of the can? Are they a rich red color? More orange? Are the tomatoes intact and whole or are they squished and broken apart?These are just a few suggestions for how to use San Marzano tomato sauce. I'm sure you'll think of heaps more! More recipes like this

The San Marzano tomato is a variety of plum tomatoes which grows well in warm climates. But it’s the tomatoes grown in the volcanic soils near Mount Vesuvius in Italy that can be certified in the same way as French Champagne or Parmigiano Reggiano. Obviously, unless you’re in Italy, you won’t find them fresh at your local market. But instead, look for the certified, canned tomatoes labeled “Pomodoro San Marzano dell’Agro Sarnese- Nocerino DOP”. The San Marzano variety is praised for its low acidity, sweet flavor, and fewer seeds. Their taste is often described as bittersweet – truly a whole new realm of flavor compared to the typical supermarket Roma. Minimally Processed There are many types of canned tomatoes, from whole tomatoes to crushed, to fire-roasted, and more. The best quality canned tomatoes with the best flavor are whole peeled tomatoes. These are easy to crush with your hands or chop and break down on their own while cooking.San Marzano tomatoes DOP are canned tomatoes that have been peeled, making them ideal for sauce recipes. Another important aspect of Sclafani San Marzano Tomatoes is their flavor. These tomatoes are processed in small batches to ensure that they retain their natural sweetness and acidity. This results in a rich, full-bodied tomato flavor that is unmatched by other varieties. DOP San Marzano tomatoes are a favorite ingredient in many classic Italian dishes, including pasta sauces, pizzas, and soups. One of the most popular recipes that feature these tomatoes is the classic Neapolitan pizza, where the sweet, tangy flavor of the tomatoes perfectly complements the melted mozzarella cheese and crispy crust. Another popular recipe is the traditional spaghetti alla puttanesca, a spicy pasta dish that features chopped San Marzano tomatoes, capers, olives, garlic, and anchovies in a savory sauce. Add the very finely chopped onion and cook over medium heat for 5-8 minutes stirring regularly. The onion will soften but shouldn’t color beyond golden. Monitor cooking the onion closely and adjust the temperature accordingly.