San Marzano Tomatoes for Pizza Sauce: A Classic Choice

Mention pizza and many people immediately think of the deep-dish, ooey-gooey variety. But for true pizza aficionados, the focus is often on the San Marzano tomatoes that provide the flavor and texture for the perfect sfincione.

Understanding the Name

The term ldquo;San Marzanordquo; refers to a traditional Italian tomato varieties that are cultivated on the San Marzano hills of Naples, Italy. According to legend, these tomatoes are the main ingredient in one of the most important Italian documents ever: a QD (Decree) mandating the Good Neapolitan Pizza (Naples pizza).

While it might seem like a whimsical requirement, the decree highlights the critical role that these tomatoes play in what has become one of the worldrsquo;s most beloved dishes, the Neapolitan pizza. The importance of these tomatoes is not only about tradition; they are known for their flavor, texture, and nutritional value, which makes them unmatched for creating high-quality pizza sauces.

The Features of San Marzano Tomatoes

San Marzano tomatoes are unique because they have a higher concentration of sugars and lower acidity. They also contain more solid content and less water, which gives them a distinct taste and texture. This characteristic allows for easier preparation; you can often use them raw in recipes without needing to reduce the high water content. In the case of pizza sauce, this means you can simply chop them up and toss them on your pizza, or even serve them as they are, providing a unique and flavorful topping.

ldquo;You don’t necessarily need to make a sauce either— you can use them just as they are.rdquo; sounds like a delicious and time-saving method, and it’s also a testament to the quality of San Marzano tomatoes.

Tasting San Marzano Tomatoes

The flavor of San Marzano tomatoes is often described as subtly sweet with a hint of smokiness. This flavor profile is enhanced when used in a passata or puree, which is the pureed form of these tomatoes. In fact, many authentic tomato sauces in Italian cuisine rely on passata di pomodoro, or tomato passata, made from San Marzano tomatoes. While you can buy passata, making your own gives you full control over the ingredients and can be a fun and rewarding experience.

San Marzano Tomato Passata Recipe

Creating your own passata di pomodoro is remarkably simple:

Ingredients:

2 kg (4 pounds) ripe San Marzano tomatoes A handful of fresh basil leaves Salt and pepper to taste Olive oil for serving

Steps:

Clean and rinse the tomatoes. Slice the tomatoes and place them in a large pot. Add a little salt to the tomatoes, this helps to draw out excess moisture. Cook the tomatoes over low heat for about 30 minutes, stirring occasionally, until they have broken down and released their juices. Using a immersion blender or a regular blender, puree the tomatoes until smooth. For a classic texture, you can strain the mixture to remove any seeds or pulp. Return the passata to the pot and cook for an additional 15-20 minutes, or until it reaches your desired consistency. Add the fresh basil leaves and a pinch of salt and pepper. Cook for 2-3 more minutes. Let the passata cool to room temperature and use as a base for your pizza sauce, pasta dishes, or store in the refrigerator for up to a week or freeze in ice cube trays for later use. Garnish with a drizzle of olive oil and serve with your favorite pizza toppings.

Conclusion

For true lovers of pizza, San Marzano tomatoes are a natural and delicious choice. Their unique flavor, rich texture, and manageable texture make them an ideal ingredient for any pizza or tomato sauce recipe. So, the next time yoursquo;re deciding what to use as a pizza sauce, remember the golden standard of Neapolitan cuisine and opt for San Marzano tomatoes.

Whether you decide to use the rich tomato passata or simply slice the tomatoes and toss them on your pizza, San Marzano tomatoes will elevate your cooking experience and your taste buds, taking your pizza to the next level.