Organic San Marzano Tomatoes

The king of tomato sauce: dense pulp, few seeds and that sweetness that has made Italian cuisine famous throughout the world.

Long, fiery red and born for the pot: when the sauce is memorable, he is almost always behind it.

Organic San Marzano Tomatoes: Authenticity and Artisanal Flavor

The Organic San Marzano Tomato is the aristocracy of the Italian garden: elongated berries with an unmistakable shape, a thin skin that peels with a flick of the wrist, dense, meaty flesh with few seeds and little water, and a perfect balance of sweetness and acidity unmatched by any other sauce variety. Grown according to organic farming principles, without pesticides or synthetic chemicals, it ripens slowly on the vine, developing a full flavor that intensifies rather than fades during cooking. It's the tomato of purists: once you try it in your sauce, you'll never go back.
 
 
 

The roots of this San Marzano are deep in tradition

Legend has it that the first San Marzano seed arrived from Peru as a gift to the Kingdom of Naples, finding its earthly paradise in the Agro Sarnese-Nocerino—the volcanic land at the foot of Vesuvius. It was there that this tomato became legendary: in the late 19th century, the nascent Neapolitan canning industry chose it as the king of peeled tomatoes, and its red cans conquered the tables of Italian emigrants around the world, becoming ambassadors of national cuisine. Since then, the San Marzano has become synonymous with Italian sauce: a heritage that today organic cultivation restores to its original purity.
 
 
 

Choosing organic San Marzano tomatoes means taking care of yourself.

The intense red of the San Marzano tomato is a rich source of lycopene, the tomato's most famous antioxidant carotenoid, which—rarely in nature—becomes even more bioavailable when cooked: its sauce is therefore concentrated health. Added to this are vitamin C, potassium, folate, and few calories, in a pulp that satiates without weighing you down. The dense pulp and few seeds make it naturally more digestible and less acidic than many varieties, while organic cultivation guarantees that only tomatoes—the real thing—end up on your plate.
 
 
 

How to Best Use: Organic San Marzano Tomatoes

• THE SUNDAY SAUCE THAT "PIPPIA" — The Neapolitan ritual: San Marzano peeled and crushed by hand, a clove of Natural Seasonal Garlic browned in oil and cooked slowly and simmering—“pippiare,” they say in Naples—until the sauce becomes thick and glossy: time is the secret ingredient.
• THE TRUE NEAPOLITAN PIZZA — The wedding of the century: long-leavened dough with the Organic Mother Yeast, San Marzano crushed raw with the hands and the Organic Manupressum Buffalo Mozzarella in touches: the Margherita as God commands.
• HOMEMADE PEELED TOMATOES —Grandma's August preserve: wash the tomatoes thoroughly, blanch them, peel them, and jar them with basil; in winter, your sauce will taste like summer.

Food container

Store San Marzano tomatoes at room temperature, away from direct light, but never in the refrigerator: the cold dulls their aroma and sweetness. Once ripe, they should be consumed within a few days—or processed: they are the quintessential canning tomato, created to be peeled, pureed, and jarred at the height of summer.
 
 
 

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