Key Takeaways
Chefs agree that whole, peeled San Marzano tomatoes are the best canned option thanks to their natural sweetness, low acidity, and clean flavor.
It’s the tomato variety—not the brand or DOP label—that matters most, as quality can vary even among imported options.
These tomatoes shine in simple, tomato-forward dishes like sauces, braises, and pizza, where their balanced flavor requires minimal fuss.
In terms of pantry staples, canned tomatoes are a top ingredient to always have on hand. Fresh tomatoes are typically in season from mid-summer through mid-autumn, but tomatoes in cans have been preserved at the peak of freshness to keep them juicy and flavorful all year round. Of course, canning your own tomatoes is hardly necessary when the canned tomato aisle at any supermarket is plum with variety in tomato style and preparation. But when it comes to the best canned tomato, chefs aren’t browsing the selection too widely. They all agree that this one tomato variety is top notch.
Meet Our ExpertWhat are San Marzano Tomatoes?
According to the three professional chefs we spoke to, whole, peeled San Marzano tomatoes are the best canned tomatoes you can buy. While some chefs have a preference for a certain brand of San Marzano tomatoes, (more on that below), they all agreed that it’s the tomato type (not brand) that matters most.
San Marzano tomatoes are a tomato varietal known to be sweet and less acidic than other plum-shaped tomatoes, making them ideal to cook with. They’re often sold whole in cans, and are named for the region in Southern Italy where they originated and are grown, but not all San Marzano tomatoes come from that area, or even Italy at all.
“For a long time, I thought imported San Marzano tomatoes with the DOP label were automatically the best,” says Chef Alfred Portale, Culinary Director of Sartiano’s. “But after working with a lot of different brands, you start to notice there’s quite a bit of inconsistency. Not every DOP product delivers the same quality.”
DOP, which means Denominazione di Origine Protetta or Protected Designation of Origin, is specified on European food product labels to prove that they come from their respective regions. For example, DOP Parmiggiano Regiano must be from Parma, Italy, or else it’s not DOP. For Portale, this distinction is overrated when it comes to San Marzano tomatoes.
“I think Bianco DiNapoli canned tomatoes are excellent,” Portale says. “The company was started by [farmer] Rob DiNapoli and chef Chris Bianco, and everything is grown in California. I once asked Chris what makes their tomatoes so rich and aromatic, and he just smiled and said, ‘I’d tell you, but then I’d have to…'”
What Canned Tomatoes to Buy
“Canned tomatoes can be tricky, as many have added tomato paste that makes sauces overly heavy and sweet,” says Chef Jorge Espinoza of Scarpetta and LDV Hospitality. “San Marzano tomatoes are cleaner, lighter, and have little tomato paste, resulting in a more natural flavor, which is why I use San Marzano when I do use canned tomatoes.” Espinoza notes that his restaurant’s signature tomato sauce is only made with fresh plum tomatoes to create a lighter sauce that’s clean and bright tasting, but Scarpetta uses canned tomatoes for other recipes.
“We primarily use canned tomatoes in our braises, like lamb and short ribs, and to build sauces such as our chicken jus, adding depth and body without excess heaviness,” Espinoza says. “Rather than a traditional chicken stock, we create a more refined chicken sauce, incorporating tomatoes for added richness and balance.”
In Nashville, Chef Dung “Junior” Vo of Noko also relies on San Marzano tomatoes. “When making a classic red sauce, pizza sauce, or anything tomato-forward, San Marzano tomatoes are the way to go,” he says. “They have great natural sweetness and balance, which makes a big difference in simple dishes like spaghetti or homemade pasta sauce. You don’t have to do much to them; they let the tomato flavor shine.”
Read the original article on Real Simple
