San Marzano Tomatoes P.D.O.

Name: San Marzano Tomatoes P.D.O.
Brand: LE MARCHE
SKU: SANMAR1
Price: 10.00 GBP
Availability: InStock

£10.00

Net: 1kg± P.D.O. (DOP) certified — grown in the designated Vesuvius region Volcanic soil of the Sarno valley, Campania

The tomato that Neapolitan sauce was built on — P.D.O. certified, grown in volcanic soil south of Vesuvius, with a sweetness and low acidity that no other plum variety has matched. Crush by hand, cook gently, and the tomato does the work.

£10.00

San Marzano tomatoes (Solanum lycopersicum) — the plum tomato from the volcanic plains south of Vesuvius that has become the benchmark for sauce-making worldwide. These hold P.D.O. (DOP — Denominazione di Origine Protetta) status, meaning they are grown within the designated area around San Marzano sul Sarno near Naples, in the mineral-rich volcanic soil that defines the variety's character. The combination of that soil, the Mediterranean climate and the specific growing conditions of the Sarno valley produces a tomato with a flavour profile that has never been convincingly replicated elsewhere.

San Marzano tomatoes are longer and more pointed than standard plum varieties, with a thicker flesh, fewer seeds and less water content. The flavour is concentrated, sweet and notably low in acidity — which is exactly why they became the foundation of classic Neapolitan sauce. Where other tomatoes need sugar to compensate for sharpness, a good San Marzano does not. The dense, meaty texture breaks down into a smooth, rich sauce with minimal effort: crush by hand, cook gently with garlic and olive oil, and the tomato does the rest. They are equally good eaten fresh — sliced into salads, on bruschetta, or simply with salt and olive oil — though their reputation rests on what happens when they meet a pan.

Origin: Italy (Campania — P.D.O.)

Ingredients: San Marzano tomatoes (Solanum lycopersicum)

Storage: Store at room temperature. Refrigeration dulls the flavour and alters the texture. Use within four to five days.

To eat raw: slice lengthways and serve with flaky salt, good olive oil and torn basil. The low acidity and dense flesh make San Marzano one of the few plum tomatoes that works well uncooked.

For a classic Neapolitan sauce: warm a generous pour of olive oil in a wide pan with two or three crushed garlic cloves. Add the tomatoes whole and crush them by hand in the pan — no need to chop or blend. Season with salt and cook gently for 20–25 minutes, stirring occasionally, until the sauce has thickened and the raw edge has gone. Finish with torn basil. That is the entire recipe.

For bruschetta: halve, remove the seeds, chop roughly and season with salt, olive oil and a drop of red wine vinegar. Spoon onto grilled bread rubbed with a cut garlic clove.

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If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

San Marzano tomatoes (Solanum lycopersicum) — the plum tomato from the volcanic plains south of Vesuvius that has become the benchmark for sauce-making worldwide. These hold P.D.O. (DOP — Denominazione di Origine Protetta) status, meaning they are grown within the designated area around San Marzano sul Sarno near Naples, in the mineral-rich volcanic soil that defines the variety's character. The combination of that soil, the Mediterranean climate and the specific growing conditions of the Sarno valley produces a tomato with a flavour profile that has never been convincingly replicated elsewhere.

San Marzano tomatoes are longer and more pointed than standard plum varieties, with a thicker flesh, fewer seeds and less water content. The flavour is concentrated, sweet and notably low in acidity — which is exactly why they became the foundation of classic Neapolitan sauce. Where other tomatoes need sugar to compensate for sharpness, a good San Marzano does not. The dense, meaty texture breaks down into a smooth, rich sauce with minimal effort: crush by hand, cook gently with garlic and olive oil, and the tomato does the rest. They are equally good eaten fresh — sliced into salads, on bruschetta, or simply with salt and olive oil — though their reputation rests on what happens when they meet a pan.