From my apartment on the
Although used raw, San Marazanos are often canned as used as the basis for
’s most flavorful sauces. I have heard many prominent chefs around the globe say that unless it’s the height of the tomato season, that they would rather use a canned San Marzano than a fresh tomato not in its prime. Last night for dinner I had a spaghetti with clams at a tiny place within walking distance of Italy Capri’s main square. In the pasta was small dices of tomato. If this were August I would swear it had just been plucked from the garden as it was flavor-chocked, sweet and succulent. As it’s early February, I know it’s a canned San Marzano.
where I live fresh San Marzano’s are popping up in many of the Farmers Markets during the summer. Naturally, without the volcanic soil and micro-climate of the Amalfi Coast, California renditions are only a mere imitation of the original. The good news is that canned San Marzano’s are widely available in high-end San Diego grocery stores, and can easily be purchased on the Internet. Be mindful, however, that there are Chinese knockoffs. Be sure you buy only those from US called San Marzano DOP (which authenticates their origin from Mt Vesuvius soils). Italy
You say tomato…and I say San Marzano.