The Truth About San Marzano Tomatoes

In June 2022, I made my grand return from my fourth Italian escapade, this time with my son, Jeff, who decided to gift me the trip for my birthday—because, you know, another scarf just was not going to cut it.

Folks who visit this jaw-dropping country often ponder, “Why does even the simplest pasta make me weep tears of joy in Italy?” The answer is as clear as a Tuscan sunset - in Italy, they dish out real food, free from preservatives and those sneaky chemicals that are about as welcome as a soggy cannoli. Turns out, those nasties are illegal and/or banned over there. Buon appetito!

(Quick fun fact: The FDA and the US government have given the green light to over 10,000 chemicals to crash the party in your processed, canned, and boxed foods. I always say, "Hey, why not play detective and read those labels before you or your family become unwitting hosts to these pesky party crashers?")

Picture this: the most basic tomato sauce, starring the world-famous San Marzano tomatoes. Chefs from every corner of the globe, and not just our Italian friends, are convinced that these tomatoes are the sauce-making royalty and the crème de la crème of the tomato universe. In fact, the Neapolitan Pizza Association is so smitten with them that they’ve declared only San Marzano tomatoes can grace the sauce of a true-blue Neapolitan pizza. Talk about tomato snobbery!

There are a bunch of reasons why southern Italy is the perfect spot to grow these fancy fruits, and it's not just because the sun shines brighter there. They've even scored the prestigious PDO (Protected Designation of Origin) mark, which is basically the fruit world's version of a gold medal!

· The volcanic soil rich in organic matter, phosphorus, and potassium

· Climate

· Quality groundwater

· Influence of the Mediterranean

· Lack of damaging hail

Hold onto your hats, because the PDO rules aren't just about drawing fancy lines on a map! Nope, to make the cut, they also dive deep into a whole bunch of other nitpicky details.

· Quality of taste and odor

· Planting density

· Hand-picking to prevent damage

· Container type and size for transportation

· Type of jars or cans used

· Only salt and/or basil can be added

· No artificial ingredients, colors, or flavors

Even though Italy is bursting with all sorts of tomatoes, the San Marzano variety is like the celebrity tomato with its own entourage. Across the pond in the US, some canned tomato producers try to pull off a San Marzano impersonation with flashy, Italian-style labels. But let’s be real—many of these tomatoes have never even sniffed volcanic soil, probably don’t own a passport to Italy, and aren’t even the same species of tomato. Talk about an identity crisis!

Getting a PDO designation is like giving tomatoes a VIP pass to the flavor party! Sure, you'll probably shell out more cash at the market, but once you taste them, you'll feel like you've invited the sweetest tomatoes to your pasta or pizza sauce shindig!

During my last escapade to Italy in June 2022, I had a love affair with bruschetta: perfectly toasted with a San Marzano tomato slice, a sprig of fresh basil, and a seductive drizzle of olive oil. OMG! Simple and pure bliss! Oh, and let me tell you, this Italian Diva never cheats—my Neapolitan pizzas always flaunt genuine PDO-regulated San Marzano tomatoes. Because why settle for less when you can have tomato royalty?

At last, when you join one of my pizza classes, you'll get to taste the magic firsthand and discover why San Marzano tomatoes are the VIPs of the tomato world. Spoiler: they might just make you sing an aria!