San Marzano Tomatoes, The Italian Tomato
San Marzano tomatoes are the most known types in the world for their characteristic taste, shape and hue. Among Italian tomatoes, they are commonly peeled for cooking, or as a fresh ingredient in salads and other cold dishes if picked just before they are ripe.
The global success of San Marzano tomatoes is down to the Mediterranean climate, together with the extremely fertile soil that characterizes the northern part of the province of Salerno, as well as the know-how and experience of San Marzano tomato farmers. They were crowned with the DOP protected origin label by the European Union in 1996.
Cultivated according to the strictest standards and harvested by hand, merely two varieties have received such recognition. In addition, the only two kinds of processing allowed are peeling and cutting into fillets.
San Marzano tomatoes are bright red and longer with concave sides. The San Marzano is also famous for lack of seeds and placentary fibers, and eaten wonderfully both cooked or raw, though often used in sauces. Common recipes are baked with breadcrumbs, sundried preserves or even marmalade.