San Marzano tomatoes are recognized for their fleshier pulp and low seed content.
The flavor of these tomatoes are preferred to many for Italian cooking due to, what I feel, is their clean full sweet tomato flavor.
Many commercially available tomato products in cans are packed with salt and citric acid. Citric acid and salt gives a higher tomato flavor perception which, for many American palates is preferred.
True San Marzano tomatoes are only found grown in the soils of the Agro Sarnese Nocerino region of Italy near Mount Vesuvius. It is that volcanic soil combined with the genetics of the plant that produce this world renowned tomato.
Some tomato product you will find say they are from domestic sources made from San Marzano seed. True San Marzano tomatoes will have the DOP seal. DOP stands for 'Denominazione d'Origine Protetta' . In English, that's 'Denomination of Protected Origin' .
DOP is guaranteed by the European Union and was created to promote the authenticity and genuine characteristics of certain food and agricultural products across the continent.
Marinara (alla marinara ‘sailor-style’) Named so for its ease in preparation by the sailors at sea. This great sauce is not limited to seafood and you will see it more often used as dips, on pizzas, as well as in pasta dishes.
This Marinara sauce recipe is a great base sauce for all your Italian cooking needs. Think of it as a mother sauce.
I will refer to this recipe in future posts. Different than the Bolognese and Naples style ragu, it has no meat which make it perfect for vegetarian entrees like Eggplant Parmigiana.
Try this recipe simply with pasta and then explore more versions by adding a spoon full of Pesto or cream creating a Sauce Rosa!
So many possibilities once you have this mother of Italian sauces in your cooking repertoire!