Hey there, it’s Charlie here, your neighborhood web developer with a penchant for cooking and a knack for storytelling. Today, let’s talk about one of my all-time favorite ingredients – San Marzano tomatoes. Grab a glass of wine and settle in as I tell you the story behind these flavorful gems.

San Marzano tomatoes hail from a small town near Naples, Italy, fittingly named San Marzano sul Sarno. They grow in the shadow of Mount Vesuvius, the same volcano famous for the tragic tales of Pompeii and Herculaneum. The rich, volcanic soil is responsible for their sweet taste and low acidity, making them the gold standard for sauces and pizzas.

These tomatoes are a type of plum tomato, similar to our Roma tomatoes, but a little skinnier and pointier. They are meatier than your average tomato and have fewer seeds, which makes them less of a hassle in the kitchen – just the way I like it.

Genuine San Marzano tomatoes are only grown in the Valle del Sarno region in Italy and have a protected designation of origin status (DOP). Just like authentic Champagne comes solely from the Champagne region of France, the real McCoy of San Marzano tomatoes comes only from this specific region in Italy. So remember, if you’re buying a can of these tomatoes and it doesn’t have a DOP label, you’re being duped!

These tomatoes crossed the Atlantic to the United States in the late 19th century. Today, they’re a staple in Italian cuisines worldwide, from your local family-owned pizzeria to high-end gourmet restaurants.

Then there’s my buddy Vincenzo, a true-blue Napolitano. He’s no chef, but boy, does he stick to his traditions! He insists on using San Marzano tomatoes in his home cooking, claiming there’s no substitute for the real thing. Being a grumpy old man who doesn’t like to challenge old traditions, I’ve adopted his approach. I use them in my own marinara sauce recipe, and let me tell you, the flavor difference is night and day.

So, that’s the scoop on San Marzano tomatoes. The next time you’re out shopping for ingredients, remember to look for that DOP label. Your taste buds will thank you. And so will Vincenzo.