So what’s the deal with San Marzano tomatoes? Well, I can tell you that they are Italy’s most famous variety of plum tomatoes. Grown in the rich volcanic soil at the base of Mount Vesuvius, these deep red tomatoes have a sweet flavor, low acidity, and are coveted for their firm pulp and easily removable skin. San Marzeno plum tomatoes also have a low seed count. They have two locules (seed pockets) as opposed regular round tomatoes which usually have four or five locules.
San Marzano’s tomato harvest begins in August and runs through September. The crops are very delicate and all the tomatoes are picked by hand at the peak of their ripeness. Because of the close attention to quality, many cooks consider San Marzano tomatoes to be among the best in the world to use in a sauce.
Why not try it yourself and find out? This is a simple but wonderful tomato sauce for you to pair with your favorite pasta.
- 1 – 28 ounce can San Marzano tomatoes (whole peeled)
- 1 large onion, cut in half and outer peel removed
- 1 T Olive oil
- 2 teaspoon sugar or Splenda
- Optional- Garlic, fresh herbs added in the last few moments.
- Place all the ingredients in a medium saucepan. Using a spoon press each whole tomato down until it bursts.
- Place a cover on the pot and bring the sauce to boil for 3 minutes and then reduce the heat to medium low. Cook the sauce on a low simmer for 45 minutes, stirring once.