Mariella Barbato When we talk about Italy’s culinary treasures, we cannot leave out the pomodoro San Marzano, also known as the red gold of Vesuvius. It is not just a tomato, but a jewel of Italian gastronomy, cultivated in the fertile volcanic soils of Campania, with a flavor and texture that have made it a favorite of chefs, pizzerias and lovers of traditional cuisine.
Where does the San Marzano tomato come from?
The San Marzano tomato owes its name to the locality of San Marzano sul Sarno, in the province of Salerno, where it began to be cultivated in the 18th century. It is believed to have arrived in Italy as a special variety of tomato brought from Peru or Mexico and, thanks to the Mediterranean climate and the volcanic soil of the Vesuvius region, developed unique characteristics.
Over time, this tomato became the heart of many Neapolitan recipes, and today it is certified DOP (Denominazione di Origine Protetta), which protects its authenticity and origin.
What makes San Marzano so special?
Not all tomatoes are the same, and the San Marzano proves it:
- Elongated and slender shape: Its pepper-like silhouette distinguishes it from other varieties.
- Firm flesh with few seeds: Ideal for making smooth and consistent sauces.
- Naturally sweet flavor: Thanks to the sunny climate and mineral-rich volcanic soil.
- Low acidity: This allows it to be used raw or cooked without the need to add sugar to balance flavors.
Unlike other tomatoes, San Marzano is not watery, and its dense texture makes it perfect for long cooking, without losing intensity.
A Crop Cared for with Love
San Marzano tomatoes are cultivated in a traditional way, with great care and on a small scale. Cultivation takes place in the Agro Sarnese-Nocerino region, under strict quality standards that regulate everything from seed to manual harvesting.
They are usually planted in spring and harvested by hand between July and September, when they reach their optimum ripeness. Many of them are then blanched and preserved whole in cans with their own juice, ready to be used throughout the year.
San Marzano Tomatoes in the Kitchen
This tomato is the king of many classic southern Italian recipes. Some of the best known are:
It is the essential ingredient in the sauce of the authentic Pizza Margherita, along with mozzarella di bufala, fresh basil and olive oil. San Marzano brings sweetness, balance and depth.
Sugo di pomodoro.
A simple tomato sauce made with olive oil, garlic, basil and San Marzano tomatoes. Perfect with spaghetti, gnocchi or lasagna.
A classic Sunday dish that cooks for hours. The San Marzano tomato is key in this recipe for its ability to withstand long cooking without losing flavor.
This tomato enhances the flavor of the eggplant, layered with mozzarella, basil and parmesan. An unbeatable Neapolitan combination.
Tips for Buying and Using San Marzano
- Look for the DOP label: Make sure that the canned tomato indicates “San Marzano dell’Agro Sarnese-Nocerino DOP”.
- Best whole and peeled: This is the purest and easiest way to use them. Mash them with your hands or a fork before cooking.
- Do not add sugar: San Marzano is naturally sweet, it does not need it.
- Cook them slowly: In slow cooking sauces they reveal their full aromatic potential.
Curiosities
It is considered the Ferrari of tomatoes for its superior quality.
-UNESCO has recognized the Neapolitan Pizza as an Intangible Heritage of Humanity… and San Marzano is its soul!
-Some of the best preserves in the world come from family-owned factories in Campania that have been handcrafting tomatoes for generations.
Conclusion: A Tomato with Soul
The San Marzano tomato is not just an ingredient: it is an expression of Italian love for cooking, a direct connection with the land, the sun and tradition. Its flavor speaks of history, of family, of grandmothers preparing sauce on a Sunday morning.
If you ever taste a sauce made with authentic San Marzano, you’ll hardly ever go back. It’s the red gold of Vesuvius… and it’s worth every bite.
Love, Your Neapolitan girl!
