San Marzano vs. Italian Style Tomatoes
Chef Tom & Chef Britt do a side by side taste test of tomatoes grown inside the San Marzano region of Italy vs. those grown elsewhere.
Full blog: https://www.atbbq.com/thesauce/san-marzano-vs-italian-style-tomatoes/
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The absolute best tomatoes on earth came from my mother’s garden in Wisconsin (loamy soil). Their fragrance was overwhelming and their beauty compelled you to grab one and eat it. Which I did often. I cannot recreate that experience in California although I’ve come somewhat close. I do like San Marzano tomatoes though.
San Marzano comes in different varieties. It is not only the San Marzano DOP from San Marzano to be San Marzano. You can't be sure that you are testing the very same type, but from different regions. I am about to buy San Marzano "brand" seeds 5 or 6 different ones. All of the "models" differ in names, appearance, colour, size, appropriation and cultivating. Have fun!
Over the years I've heard many chefs recommend San Marzano tomatoes for cooking. I decided to do some research. You are one of the few chefs that makes the most important point about San Marzano tomatoes having the "DOP" designation. This is not a subtle point – when you search for San Marzano tomatoes, you get all kinds of imitators that label their product as "imported". "Imported from Italy" with descriptors in Italian. In fact, there is currently a class action lawsuit against Conti for deceptive practices about labeling their San Marzano tomato product.
As to the question, is the genuine article that much better? I haven't yet tried them myself (cost and availability is an issue). But yours is only the second site where I've seen a taste test of the real thing. The other site (Helen Rennie) did a similar test and came to the same conclusions as you.
Thanks for your efforts. Cheers.
The reason why San Marzano tomatoes are more sweeter than other tomatoes, is because, the sheep's that are up in the mountains, when they let go, or give out, internal gas(Farting), those gazes, fall directly down into the valley gardens where the San Marzano tomatoes are being grown.
The nitrous oxide, carbon dioxide and methane, are the gazes that emanate from these, male or female sheeps. Now you all know why San Marzano tomatoes are sweeter than most other tomatoes.
Why is this video in HD? 😀
should have done a blind tasted test. 🙂
You guys should do a blind taste test and see if it really makes a difference. The video clearly shows that you know which and which and I feel this is causing bias. I’d love to see this video again with you guys doing blind testing.
San Marzano tomatoes have fewer seeds which translate to less bitterness. Marcella Hazan the renowned Italian cooking authority made it a point to remove the seeds altogether before cooking. This tedious step is well worth it in taste by removing bitterness and texture, this adds to the eating experience buy removing the occasional chance of bitting down on a seed or having it lodged in between one tooth at the Dinner table.
I'm a flavor chemist, you should do taste tests blind and as a "triangle" (2 are three same, 1 is different)
I was under the impression that San Marzano tomatoes are a different variety than the regular canning Romas. In central California they grow San Marzanos and they come to a distinct point at the end of the tomato versus the more rounded Roma. The taste between the two is distinct and the Roma usually has more seeds and pulp. Thanks for the video.
we need her on all of the videos now…….. she brings some balance
I think you’re stepping outside of your specialty. People come to your show for barbecue and you know it well. Leave marzanos for the Italian chef‘s
definitely do the vids together.
Mistake not to do a blind test.
🙂
I always wonder if there was a difference. Thank you. Love your videos.✌
would love to see you take on a swineapple
The San MArzano tomatoes they tasted may not have been authentic because of organized crime. :/ https://www.tastecooking.com/fake-rolex-canned-tomatoes/ I am also in the camp that prefers red gold or muir glen.
Great job! Would love some blind taste tests and more real opinions. Just like the poor mans burnt ends. Different doesn’t mean bad. And that will provide value to us. Happy 4th!
I’ve always wondered. I love tomato sauce now I know what to do. For bolognese sauce it wouldn’t matter. For tomato sauce it will. Thanks for the video.
This is like an all-star game!! not speaking of the tomatoes here…
Very educational!!
Blind test would have been more truthful.
The tomatoes are great. You should check out the lemons that are grown around Naples, they're the size of grapefruits.
For the pizza, you usually do not use the sauce from the can or the liquidest juice coming from the inside of the tomato, we only use the flesh. Take the tomato, cut it in half so that it releases extra juice. Put it in a bowl. In the bowl, crush them with your hands (or a potato masher) to keep texture. Add 1gr of salt per 100gr of tomato, some basil (especially the branches as they have a lot of oil) and a drop of olive oil. Prepare it 1 hour before. Put it raw on the pizza. If you cook a pizza at low temp for a short time, it is recommended to drain some liquid right after having crushed the tomatoes. (Keep some liquid for pizza at high temp, or low temp but long time (+15 minutes).
You guys are the BEST! I've been following you for a couple of years now, but this is my first comment……because you asked us to. Hands down, San Marzano tomatoes are the best. I typically buy the Cento brand. Tomato paste too. Keep up the great work and THANK YOU!
I'm probably an odd ball, well, I know I'm odd but, I use Brandywine tomatoes (arguably the worlds best tasting mater) mixed with sugar babies (yellow cherry mater) when I make a red sauce. I don't like high acidity, I much prefer a sweater sauce. This combo helps me get there and it is seriously delicious! I still often times need to add some sugar, but the natural sweetness of those cherry maters helps out a lot to both add natural sugar and cut the acidity.
Cheers ?
For the same reason potatoes grown in Prince Edward Island's red soil (heavy iron content) taste better than potatoes grown elsewhere.
Really great video and more such comparisons from Chef Tom and Britt. I always get to know so many interesting things here – a big thank you ???