I make a lot of tomato sauces and tomato-onion jams. I’ve always loved San Marzano DOP tomatoes for their sweetness, flavor and high flesh-to-seed ratio. Unfortunately, the demand for those tomatoes outstrips the production and the market is flooded with “San Marzano style” tomatoes or, worse, counterfeit DOPs. Enter the Sardinian tomato. These are genetically related to the San Marzano, if not identical. The soil in Sardinia is volcanic, similar to the San Marzano region, and is hydrated with winter rains and melting snow from the many mountains on the island. The result is incredible. These tomatoes are sweet, but with a complex flavor profile that needs only a dash of salt, olive oil, and garlic before going through the blender to make a perfect quick sauce. Simmer over low heat for an hour and the flavors grow even more complex, and the tomatoes will fall apart with a nudge from a wooden spoon. I’m in love with these tomatoes - do yourself a favor and grab some while you can!