San Marzano tomatoes are a variety of tomato that is native to the Sarno River Valley in Campania, Italy. The tomato was first mentioned in print in 1879, in Vincenzo Corrado’s book La Cuciniera Napoletana. They are considered to be a superior type of tomato for making pasta sauce, as they have a sweeter taste and a lower acidity than other varieties. Grown in the volcanic soil of Mount Vesuvius, they are hand-picked when they are ripe. The tomatoes are then canned within 24 hours of being picked.
San Marzano tomatoes have a sweeter taste and a lower acidity than other varieties of tomatoes. This makes them ideal for making pasta sauce, as the sweetness offsets the spices in the sauce, and the low acidity prevents the sauce from becoming too sour. These tomatoes are also less watery than other types of tomatoes, so they result in a thicker, more flavorful sauce.
San Marzano tomatoes are most commonly used in pasta sauce. The sweetness of the tomatoes offsets the spices in the sauce, and the low acidity prevents the sauce from becoming too sour. San Marzano tomatoes are also less watery than other types of tomatoes, so they result in a thicker, more flavorful sauce. In addition to pasta sauce, these delicious tomatoes can also be used in pizza sauce, soup, and other tomato-based dishes.
While there is no perfect substitute for San Marzano tomatoes, other varieties of tomatoes can be used in their place. For a sweeter sauce, use Roma or Italian tomatoes. For a more savory sauce, use New Jersey tomatoes. If you cannot find any of these varieties, you can use regular red tomatoes, but the flavor will not be as complex.
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