San Marzano Tomatoes: What They Are and Why They Matter
What San Marzano tomatoes are, why they're prized for sauce, and how “San Marzano-type” differs from the protected Italian DOP.
What San Marzano tomatoes are
A San Marzano is a variety of plum tomato — long, narrow and meaty, with few seeds and low acidity. The true DOP version is grown in volcanic soil near Naples and protected by Italian law. Most cans sold elsewhere are labelled “San Marzano-type”, meaning the same variety grown outside that region. Either way, the appeal is the same: a sweet, low-acid tomato built for sauce.
Why cooks prize them
- Sweet and low in acidity — less need for added sugar
- Meaty with few seeds — thicker sauce, less watery
- Tender skins that break down smoothly
- Balanced flavour that lets the tomato shine
DOP vs San Marzano-type
“DOP” (Denominazione di Origine Protetta) guarantees tomatoes grown and packed in the protected Sarno valley — and a premium price. “San Marzano-type” cans use the same variety grown elsewhere, offering much of the character for less. For everyday cooking the type is excellent; save true DOP for when the tomato is truly the star.
How to use them
- Slow-simmered marinara and Sunday Sugo
- Pizza sauce — crush raw with salt and a little oil
- Anywhere a smooth, sweet tomato matters most
- Any recipe that calls for whole or plum tomatoes
Tips
- Crush by hand for a rustic texture
- Save the juice — it's part of the flavour
- A short simmer is enough; they break down fast
- Taste before adding sugar — they're already sweet
San Marzano, made simple
When the tomato is the main event, a San Marzano-type tomato is worth reaching for. Unico Whole San Marzano Type Tomatoes give you that sweet, low-acid base for sauce and pizza.