This page is dedicated to the world’s best canned tomatoes!
I’m talking about the king “San Marzano” tomatoes and without any doubt I recommand.
It’s hard to beat the authentic San Marzano from Campania region of Southern Italy, when it comes up to make your best tomato pasta sauce.
San Marzano tomatoes are recognized as a variety of tomato produced in Sarnese Agro-Nocerino (South Italy) and D.O.P. is an Italian Protected Designation of Origin.
The name comes from the city of San Marzano sul Sarno. It has an elongated bright red shape. With skin that is easily removed, this tomato is known as the “king of peeled”. So it’s particularly suitable for preparing peeled, canned or tomato purĂŠe.
The land Agro-Sarnese Nocera is very deep, soft, with good supply of organic matter and high phosphorus assimilation and exchangeable potassium. The hydrology of the area is very rich for the presence of many springs and abundant aquifers at different depths.
The water for irrigation, is usually derived from wells that are fed directly by groundwater.
About the climate, Agro-Sarnese Nocera area has a benign influence of the sea and covered mostly by pyroclastic material of volcanic origin from Mount Vesuvio (Naples).
The temperature changes are not significant and when the thermometer drops below zero, it doesn’t remain there at long and the hail is almost rare.
The prevailing winds are the master of the north, south and the south-east wind. The rains are abundant in autumn, winter and spring, low or near zero in summer. Although the immoderate rains in the summer months, the relative humidity remains fairly high.
The transplant normally runs in the first fortnight of April, but can last until the first week of May.
Authentic D.O.P. The World’s Best Canned Tomatoes
What does D.O.P. mean?
In Italian D.O.P. stands for: “Denominazione di Origine Protetta”.
It simply certificate the origin of the product, and its denomination is protected by European laws. In this case San Marzano tomatoes are from Sarnese Nocerino area of South Italy, and the product is made in this denominated area guaranteed.
So the designation of origin “DOP San Marzano tomato from Sarnese Agro-Nocera” is reserved to this tomato which responds to the conditions and requirements set out under the guidelines of production and processing of the protected designation of origin.
The DOP has been attributed to the kind “whole peeled” and is being evaluated the possibility of extending the term also to peeled tomato fillets.
Watch carefully the lables just saying “San Marzano” on the can is not enough!
This tomato is about 3Â˝ inches (9cm) long and the world’s most juicy plum tomato. Low in sugar and acid, which gives it superior flavor when cooked.
Under the legislation the harvest must be done exclusively by hand in a climb when they reach full maturity and takes place in stages.
The fruits should be placed and transported in plastic containers whose capacity is around 25 kg for transport to the processing.
The tomatoes arrive at the collection center, and might subsequently be transferred into crates, then identified individually that they not exceed 2.5 tonnes.
If you can, plant and grow your own plum tomatoes at home in your vegetable garden. Otherwise, go for the canned peeled, and belive me they are better than any other type of tomatoes that you can find.
Basic San Marzano Tomato Sauce
A very quick and easy sauce with fresh or canned tomatoes in 4 steps.
Peel the tomatoes and reduce them to threads. Put 2/3 tablespoons of oil in a pan to heat (remember that a good extra-virgin olive oil gives much of the flavor) and add a couple cloves of garlic already peeled and crushed.
Basic tomato sauce in 4 steps
Do not fry too much (remember that the garlic must not burn or become too crisp) and add the tomatoes.
Season with salt and give a light mix with a wooden spoon, and cook the sauce over high heat (remember to shake the pan two or three times so the sauce does not stick).
The sauce is ready as soon as it evaporated well throughout its cooking water.
These tomatoes are never too much acid, so you don’t need to add sugar to correct the taste. Then turn off the heat and add five or six (or more, depends on taste) basil leaves, cleaned and coarsely chopped by hand.
Once ready drain the pasta, and sautĂŠ in your San Marzano tomato sauce.