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Remember when tomatoes tasted like tomatoes? 🌞
Nowadays you can use a generic tomato to play catch with!
I mean the hydroponics are ok, and if you can find heirlooms great,
but they're pricey! Where am I going with this?
I'm going to tell you about one of the last great tomatoes:
The San Marzano Tomato!
Ideally suited for sauces!
San Marzano tomatoes are prized for their sweet taste and strong robust flavor. They have just the right amount of acidity, thick, tender but firm flesh, and they explode with intense, sun-kissed ripeness. They're juicy but not watery, so they make outstanding sauces. Their association with traditional farming in Italy conjures romantic images of agrarian serenity. Some consider them essential, while others see them as a luxury.
People buy them by the case, and certain recipes list them specifically by name. There are entire brands of tomatoes that use the San Marzano name, and others that proudly proclaim to be authentic San Marzano tomatoes. San Marzano is a region, it's a tomato, it's a plant, it's a brand name, it's a consortium. There's a lot of hype — and a lot of confusion — around these exceptional tomatoes. So what are the facts? Let's break down everything you need to know about San Marzano tomatoes.
A San Marzano tomato is a specific variety of plum tomato that has been bred over the years for packaging and long shelf life. Well-known varieties of plum tomato include the Big Mama, Amish Paste tomato, and the Roma tomato, with which it is often confused.
Like other plum tomatoes, the fruit of a San Marzano is oblong and contains only two seed compartments. They are red and their appearance is quite similar to Roma tomatoes, but San Marzano tomatoes are thinner and more pointed than Romas. San Marzano tomatoes also have thicker walls, so they're meatier than Roma tomatoes. All plum tomatoes share the quality of fewer seeds than a typical tomato, and San Marzanos are no exception. Fewer seeds mean San Marzanos have a thicker, less watery interior, which makes them an exceptional choice for tomato sauce. Finally, San Marzanos have a stronger, sweeter flavor than their closely-related Roma cousins, so many chefs consider them a must-have ingredient for which there is simply no substitute.
People buy them by the case, and certain recipes list them specifically by name. There are entire brands of tomatoes that use the San Marzano name, and others that proudly proclaim to be authentic San Marzano tomatoes. San Marzano is a region, it's a tomato, it's a plant, it's a brand name, it's a consortium. There's a lot of hype — and a lot of confusion — around these exceptional tomatoes. So what are the facts? Let's break down everything you need to know about San Marzano tomatoes.
A San Marzano tomato is a specific variety of plum tomato that has been bred over the years for packaging and long shelf life. Well-known varieties of plum tomato include the Big Mama, Amish Paste tomato, and the Roma tomato, with which it is often confused.
Like other plum tomatoes, the fruit of a San Marzano is oblong and contains only two seed compartments. They are red and their appearance is quite similar to Roma tomatoes, but San Marzano tomatoes are thinner and more pointed than Romas. San Marzano tomatoes also have thicker walls, so they're meatier than Roma tomatoes. All plum tomatoes share the quality of fewer seeds than a typical tomato, and San Marzanos are no exception. Fewer seeds mean San Marzanos have a thicker, less watery interior, which makes them an exceptional choice for tomato sauce. Finally, San Marzanos have a stronger, sweeter flavor than their closely-related Roma cousins, so many chefs consider them a must-have ingredient for which there is simply no substitute.
Read More: https://www.tastingtable.com/1277775/facts-need-know-san-marzano-tomatoes/
Non-DOP San Marzanos grown outside of the designated region are sold in the United States. As the variety has become more and more popular, demand for San Marzano tomatoes has skyrocketed. To capitalize on the ever-growing consumption levels, some companies now cultivate San Marzano tomato plants outside of the designated San Marzano growing region. It's the same tomato plant simply grown elsewhere. These may be labeled San Marzano-style tomatoes, or even just called San Marzano tomatoes, but they won't have the DOP label certifying their specific origins.
Keep in mind that just because it's the same plant does not mean it will taste exactly the same as the DOP San Marzanos. Growing conditions matter and subtle differences in the climate or soil content have a direct influence on the flavor of any plant product. That doesn't necessarily mean non-DOP San Marzano tomatoes are inherently inferior, but they're certainly going to taste different than the real deal. Ultimately, it's a matter of personal preference, as well as cost and convenience.
Keep in mind that just because it's the same plant does not mean it will taste exactly the same as the DOP San Marzanos. Growing conditions matter and subtle differences in the climate or soil content have a direct influence on the flavor of any plant product. That doesn't necessarily mean non-DOP San Marzano tomatoes are inherently inferior, but they're certainly going to taste different than the real deal. Ultimately, it's a matter of personal preference, as well as cost and convenience.
These are perfect for the peeled seeded Catalonian recipes. Just pulse in
a blender to the desired consistancy. Glorious tomato flavor just like a restaurant!
28oz makes alot of sauce! That brings the price down considerably.
Enjoy the best tomato sauces, and you can tell everyone you made the sauce yourself!
9 replies
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Last summer and I'm still working through the jars of canned beauties. I only have to remember to the last time I cooked with them which was last week.
that the use of these will minimize the number of times you have to buy fresh and high quality $$$$$
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