Rega San Marzano DOP Tomato Pack of 4 (400g Each), Imported From Italy

Product Information

Also, if the garden has produced well (as in your case!), I make tomato puree by simmering chopped tomatoes until they have broken down and softened. If a lot of water rises to the top, I'll pour or scoop that off. Then pass the tomatoes through a food mill/mouli to separate the skin and seeds. It can be canned or frozen at this stage though often I return it to the pan to reduce further over the heat. I like to salt it before canning or freezing but that's up to you. Also a fresh basil leaf is good added to each bottle.

Scanning the grocery store shelves filled with many canned tomato brands can be confusing. The best way to choose the highest quality canned tomatoes is to look for the DOP label.This certification guarantees that consumers buy genuine San Marzanos only tomatoes, regarded as the best-canned tomatoes in the world. How to Guarantee Authenticity Purchasing authentic DOP San Marzano tomatoes typically involves looking for the DOP label on the product. Beware of imitations or ones merely called authentic San Marzano tomatoes!

Lay the garlic cloves out on a cutting board. Using the flat side of a knife, with the blade facing away from you, smash the garlic cloves. Remove the peels and chop the garlic finely. Image Credit: I heart San Marzano DOP Pomodoro San Marzano dell’Agro Sernese-Nocerino DOP Standards Tip the San Marzano tomatoes into a bowl, then crush between your hands to make a sauce. Dispose of the hard calyx.

Why use San Marzano tomatoes?

While many brands include preservatives such as citric acid or salt, San Marzano DOP tomatoes do not.Real San Marzanos make the perfect tomato sauce, according to our taste tests. As this variety of tomato grows in Salerno, near Naples, they are ideal for traditional Neopolitan dishes like pizza and pasta sauces. Try a Naples-style pizza made with Italian 00 flour and San Marzano tomatoes grown and produced in the traditional way. Out of all that devastation comes the beauty of San Marzanos. It’s that volcanic soil and the microclimate—fanned with sea breezes from the Gulf of Naples—that accounts for their prized balanced flavor and tomato-iness. In Italy, tomatoes labeled as “San Marzano” must adhere to strict DOP (the Italian protected designation of origin) guidelines, which governs where they’re grown and how they’re processed. If you try growing the same seeds—“San Marzano” refers to both the plant and DOP—elsewhere, you just won’t get the same thing. The tomatoes are so revered in Italy that to make true Neapolitan pizza, according to the Associazione Verace Pizza Napoletana, you must use San Marzano tomatoes. Anything else will not do. Together with the tomatoes, simmer a Parmesan rind in the sauce to make a hearty tomato sauce. Remember to remove and throw away the rind before serving the sauce.