Why San Marzano Tomatoes Reign Supreme
If you’ve ever wondered why a simple pasta pomodoro in a traditional Italian trattoria tastes so much more vibrant than the one you make at home, the secret is likely hidden in a single, slender fruit: the San Marzano tomato.
Often referred to as the "King of Tomatoes," the San Marzano isn't just an ingredient; it is a protected piece of Italian heritage. At Carluccio’s, we believe that to cook great Italian food, you must start with the very best produce, and when it comes to sauces, nothing else compares.
What Makes Them Different?
At first glance, a San Marzano looks different from your average salad tomato. It is elongated and pointed, similar to a Roma tomato but thinner. However, the real magic happens on the inside.
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Fleshy Texture: They have a much thicker "meat" and fewer seed pockets. This means more tomato solids and less water, which is essential for creating a thick, luscious sauce without hours of reduction.
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The Flavour Profile: San Marzanos strike a perfect, bittersweet balance. They have a distinctively low acidity compared to other varieties, paired with a deep, earthy sweetness.
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Easy Peeling: Their skin is thin and slips off easily when blanched, making them the preferred choice for chefs who want a smooth, refined texture.
The Secret is in the Soil
You can plant San Marzano seeds anywhere in the world, but you won't get a true San Marzano tomato unless it’s grown in the Sarno Valley near Naples.
The area sits in the shadow of Mount Vesuvius, and it is this volcanic proximity that makes the fruit world-famous. Over millennia, eruptions have enriched the soil with high concentrations of potassium and phosphorus. Combined with the high water table of the valley and the salty Mediterranean breeze, these conditions create a "micro-terroir" that is impossible to replicate.
Because of this unique geography, authentic San Marzanos carry the DOP (Denominazione di Origine Protetta) seal. This "Protected Designation of Origin" guarantees that the tomatoes were grown, harvested, and processed according to strict traditional methods within this specific region.
How to Use Them in Your Kitchen
In Italy, we treat the San Marzano with respect—which usually means doing as little to it as possible.
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The Ultimate Pasta Sauce: Crush them by hand (never a blender, which can aerate the sauce and turn it orange) and simmer with olive oil, garlic, and fresh basil.
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The Neapolitan Pizza: Authentic Pizza Napoletana regulations actually mandate the use of San Marzano tomatoes. Their low acidity prevents the crust from becoming soggy.
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In Soups and Stews: Because they hold their flavour so well under heat, they provide a rich, "umami" base for Minestrone, Ribollita or slow-cooked meats.
A Pantry Essential
You don't need to travel to the Campania region to experience the "Red Gold." We stock top-tier, DOP-certified tinned San Marzanos in our online deli, hand-picked and packed at the peak of ripeness to lock in that volcanic sweetness.
