Average Rating:
(based on 4 reviews)
Move over, San Marzano DOPs, there’s a new pomodoro in town
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!
by Jimmy
I also used to use San Marzano tomatoes for my sauces. Not any more! These are sweet, flavorful, and absolutely melt into a beautiful sauce.
by Erin Sabath
These are probably the best canned tomatoes I have ever tasted. I made a "home made" tomato soup and it was delicious.
by Deral McKeel
WOW
Ok only one word but these tomato on a whole other levels absolutely worth the cost.
by Don Campbell