Will The Real San Marzano Please Stand Up?

Separating fact from fiction, to uncover the true tomato story

By Team Foodstories

3-Minute Read

Crushed into a pan for a chunky soup or puréed into a robust red sauce, San Marzano tomatoes are one of the few ingredients you can’t go wrong with. Native to Campania, Southern Italy, San Marzanos are produced with care and treated like prized jewels. But where did it come from? Did it arrive as a gift from royalty? Was it always a star ingredient in every nonna’s kitchen? When we separate seeds from pulp, what juicy bits are we left with? Read on to find out.

FICTION: In the early 1700s, the San Marzano tomato was presented to Naples as a gift from the King of Peru.
FACT: During the mid-16th century, some unusual fruits did appear in the Spanish colony of Southern Italy. Among these was the tomato, but not the San Marzano. While the San Marzano was long and pear-shaped, these tomatoes were round and furrowed.

FICTION: San Marzano tomatoes have been used in Italian cooking for centuries.
FACT: Even after its introduction to Europe, tomatoes were given a wide berth by the Italians and were labelled the ‘devil’s fruit’. It was only during the 18th century, after understanding its nutritional value, that Italians began incorporating tomatoes into their diet. The San Marzano though, only made an appearance in 1940, when it was listed in a tomato manual.

And while we’re stating facts, let’s just say that San Marzanos make bold, beautiful sauces, perfect for pizza or pasta night. They can also instantly brighten up a salad, especially when mixed with soft chunks of burrata. No matter how you use it, when it comes to enhancing the flavours of a dish, San Marzanos are undoubtedly a versatile and delicious choice.

6 Creative Ways To Use San Marzano Tomatoes Beyond Pasta Sauce

Tomato Tailor: Your Guide To Selecting, Slicing & Prepping Tomatoes

By Team Foodstories

6 Creative Ways To Use San Marzano Tomatoes Beyond Pasta Sauce

By Team Foodstories

The infusion of San Marzano tomatoes into a simmering pan gives rise to some of the most delectable sauces, perfect for adorning pizzas and pastas. But did you know there’s much more you can do with these culinary gems? Read on to find out.

Roasted Pepper Soup
Make yourself a comforting bowl of soup by first roasting red peppers until charred. Peel, chop and add them to a pan with sautéed garlic, San Marzano tomatoes and vegetable broth. Let this simmer, blend until smooth and enjoy with a drizzle of olive oil.

Gazpacho
Try your hand at this chilled Spanish special. Dice tomatoes, cucumbers, bell peppers and onions and blend half of them with San Marzano tomatoes. Then, mix the rest of the diced veggies along with olive oil, some vinegar, salt and pepper. Serve chilled with a sprinkle of herbs and bread crumbs.

Shakshuka
For a moreish shakshuka with the goodness of San Marzanos, simply sauté cumin, onions, bell peppers and garlic until soft. Add San Marzano tomatoes, paprika, salt and a pinch of sugar to cut the tang. Then, create little wells in the sauce and crack eggs into them. Cover and cook until the eggs are set and serve with crusty bread.

Butter Chicken
Use San Marzano tomatoes to prepare this dreamy Indian classic. Marinate chicken pieces in a blend of yoghurt, ginger-garlic paste, garam masala and salt. Heat butter in a pan and sauté onions until golden. Add the marinated chicken and cook until slightly browned. Pour in blended San Marzano tomatoes and cream. Top with hand-crushed kasuri methi and serve with warm, pillowy naan.

Channa Masala
Rich in proteins and big on flavour, make this divine channa masala by sautéing cloves and cinnamon with onions, garlic and ginger. Sprinkle in turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Stir in the drained chickpeas and canned San Marzanos. Finish with a squeeze of lime and chopped cilantro. Serve with hot puris.

Rice Casserole
Put together a comforting meal with this simple rice casserole. In a pan, sauté onions, bell peppers and any other veggies. Mix in San Marzano tomatoes, salt, herbs and grated cheese. Once the vegetables are cooked, gently mix in the cooked rice. Transfer to a baking pan, top with more cheese, bake at 175°C for 25-30 minutes until the cheese bubbles and enjoy.