Looking for the best San Marzano tomatoes for your homemade spaghetti sauce or go-to Italian meal? Our culinary pros tested nine brands to find the most delicious.
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Taste of Home
A well-stocked pantry should always contain the essentials: pasta, rice, oils, spices and canned goods. These basics ensure that you always have the building blocks for a homemade meal at the ready. One of our Test Kitchen’s favorite pantry basics is canned San Marzano tomatoes.
San Marzanos are different than other types of tomatoes. These plum tomatoes are grown in a certain part of Italy and are renowned for their sweet flavor and mild acidity. While only those grown in Italy get the nameSan Marzano, you’ll find plenty of excellent San Marzano-style tomatoes that taste just as delicious.
Because of their particular flavor, these tomatoes are beloved by chefs and foodies—our Test Kitchen included. But not all canned San Marzano (and San Marzano-adjacent) tomatoes are the same.
How We Found the Best San Marzano Tomatoes
To find the best of the best canned tomatoes, our Test Kitchen experts sampled nine San Marzano tomato brands. The tomatoes were tasted blindly and our prep crew also sliced, diced and pureed these tomatoes to see how they were to work with. All the while our pros kept these criteria in mind:
- Flavor:How did the tomatoes taste? Did they taste fresh? Did they have that distinctive San Marzano flavor: sweet and not too acidic? Are there any other additional tastes coming through—good or bad?
- Texture:Are the tomatoes soft? Do they still have an almost fresh or firm texture?
- Appearance: How do the tomatoes look coming out of the can? Are they a rich red color? More orange? Are the tomatoes intact and whole or are they squished and broken apart?
Our Test Kitchen-Preferred Canned San Marzano Tomatoes
Taste of Home
After much slicing, dicing and tasting, our Test Kitchen team found four brands of canned tomatoes that really stood out. Here are the favorites and how to use each.
Best Homegrown Flavor: Hunt’s San Marzano Style Tomatoes
Taste of Home
The biggest compliment our Test Kitchen can give to a packaged product is to call italmost homemade (our pros know the difference between purchased and from scratch). When it came to Hunt’s San Marzano Style Tomatoes, several testers remarked on how these tomatoes tasted almost like garden tomatoes that have been canned at home. It doesn’t get better than that—other than making your own canned tomatoes.
These tomatoes from Hunt’s (also one of our favorite ketchup brands), had a mild, sweet flavor much like plum tomatoes picked from the garden. There was no bitterness or tinny flavors like you might get from lesser quality tomatoes. The texture here was firm, meaning they would hold up well to dicing for recipes like bruschetta or certain soups.
In fact, the flavor of these tomatoes was so good, you could use them in any recipe where tomatoes are the star. These Hunt’s tomatoes will shine.
Best Shortcut to Italian Flavor: Cento Italian Style Tomatoes
Taste of Home
Tester after tester remarked that these Italian-style tomatoes fromCentotasted like a satisfying San Marzano tomato plus a little something extra. Of course, our Test Kitchen pros were right on the money: These tomatoes are real San Marzanos canned with a touch of salt and basil.
These tomatoes were exactly what our team wanted of San Marzano tomatoes: sweet without that bracing acidity. While canned, these tomatoes were still plump and juicy.
This addition of a single herb does a lot to boost the flavor of these tomatoes and inspire our team of cooks. Basil and tomato is a classic combination and had our team thinking of Italian favorites like satisfying red sauces, chicken cacciatore, chicken pamesan and homemade pizza. Simply put: These are a must for any Italian dish.
Best for Soups: Mutti Pomodoro San Marzano
Taste of Home
If you’re making chili, minestrone or other hearty soups, odds are the recipe will call for a can or two of tomatoes. While many recipes will suggest stewed or diced tomatoes, our Test Kitchen says substitute in a can of San Marzano tomatoes—particularly Mutti Pomodoro San Marzano. All you have to do is dice the tomatoes to the right size and consistency.
These tomatoes had a very rich red color—essential for homemade tomato soup. Flavor-wise, testers remarked on how Mutti tomatoes walked the line between acidic and savory, and that’s exactly the quality you’re looking for in the tomatoes in your soups and chilis. A touch of acid plays well with other veggies in soups like minestrone, while the savory notes are really what makes homemade chili so homey.
Best for Sauces: Alessi Pomodoro San Marzano
Taste of Home
One of the best ways to make use of a can of San Marzano tomatoes is to make pasta sauce. San Marzano tomatoes are slightly sweet, not too acidic and lend themselves well to flavors like basil and oregano which you’ll find in this marinara recipe. And the best San Marzano tomatoes for your homemade sauces have to be Alessi Pomodoro San Marzano, according to our Test Kitchen.
These tomatoes came out of the can a vivid red color—exactly what you want for making marinara sauce or pizza sauce. The Alessi tomatoes were a bit softer than other options we tried, but for sauces where you really want the tomato to break down and melt into the mixture, that’s ideal. Additionally, these tomatoes weren’t oversweet—another great feature for cooked sauces.
How to Use Canned Tomatoes
You know by now that a can of tomatoes is a great start to many Italian-inspired dishes, particularly pasta sauces. But you don’t need to stop there.
Use canned San Marzano tomatoes in soups, chilis and all sorts of homey dishes where you want to add freshness and a hint of acidity. One of the tastiest ways to use a can of tomatoes is in beef osso bucco—decadent and delicious. But we’ve got more inspiration where this comes from:
1 / 55 Bacon Cheeseburger Slider BakeI created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, WisconsinGet Recipe Nacho Triangles with Salsa-Ranch Dipping SauceThese nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match—the ranch balances out the heat of the jalapeno and chipotle peppers—and takes the recipe to the next level. —Angela Spengler, Niceville, Florida Italian Sausage Orzo SoupI always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! —Deborah Redfield, Buena Park, California. Our Test Kitchen staff made a soup-specific grocery run and found the best canned tomato soup for you. Greek-Style Stuffed PeppersThe bountiful peppers found at the local farmers market in early fall, combined with some standard Greek ingredients, create a dish that bursts with color and fresh flavor. —Renee Murby, Johnston, Rhode Island Creamy Avocado ManicottiI am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. —Jennifer Coduto, Kent, Ohio Chicken Avocado WrapsI came up with this chicken avocado wrap while trying to figure out what to make for lunch one day. The recipe is now a favorite at my house. —Shiva Houshidari, Plano, Texas Grilled Chorizo and Shrimp PaellaThis shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota Chili Queso DipI’ve had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas Tacos in a BowlThis easy skillet dish offers a delicious use for leftover taco meat. Garnish it with sour cream and salsa for southwestern flavor. —Sue Schoening, Sheboygan, Wisconsin Sausage Tortilla Breakfast BakeThis casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chiles with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Darlene Buerger, Peoria, Arizona Cauliflower with Roasted Almond & Pepper DipThis tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain—try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin Beef Osso BucoTreat holiday guests to elegant comfort food at its best. Our osso buco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made with lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Buffalo Chicken EnchiladasThis is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri Hearty Vegetable SoupA friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut Healthy Turkey ChiliI've taken my mother's healthy turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan Meat Lover's Pizza Rice SkilletFor a quick dinner, I threw this together from what I had in the fridge and pantry. Add any other pizza toppings you desire. I often add black olive slices or mushrooms. My son loves this and calls it pizza rice. —Teri Rasey, Cadillac, Michigan Slow-Cooker Pork PozoleI make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina Nacho TotsThis is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin Curry Chicken and RiceI updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chiles in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana Turkey Sausage with PastaIf you're looking for recipes with turkey sausage, stop here. This has the perfect blend of meaty, veggie and cheesy goodness. You'll be craving what's good for you when this pasta dish is on the menu. —Mary Tallman, Arbor Vitae, Wisconsin Garden-Stuffed Zucchini BoatsNot only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey Cheesy Fiesta Beef CasseroleOver the years I’ve tweaked this recipe to end up with a delicious, quick weeknight meal. Feel free to spice it up with jalapenos if you prefer a little heat. —Joan Hallford, North Richland Hills, Texas Italian Spaghetti SquashThis is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. —Melissa Brooks, Sparta, Wisconsin Shredded Beef Burrito FillingMake your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio Sausage Broccoli SimmerA dinner that comes together in one skillet is always a winner. This one's filled with easy-to-find ingredients and is done before you know it. Dig in! —Lisa Montgomery, Elmira, Ontario Grandma's Cajun Chicken & SpaghettiI’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi Slow-Cooker Caribbean Moo Shu ChickenA tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina Smoky Peanut Butter ChiliI eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada Slow-Cooker Chipotle Pork ChopsI love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue but with a little extra kick. The crispy onions on top add a delectable crunch. —Elisabeth Larsen, Pleasant Grove, Utah Pressure-Cooker Eggs in PurgatoryTomatoes and red pepper flakes add spicy zing to these saucy eggs. Serve them with toasted bread or sauteed polenta rounds for an unforgettable morning meal. —Nick Iverson, Milwaukee, Wisconsin Hungarian Stuffed CabbageEuropean immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.—Katherine Stefanovich, Desert Hot Springs, California Whole Wheat Veggie PizzaA wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana Mediterranean Turkey SkilletI've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin Curried Chicken SoupMy German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan Sausage and Kraut BunsThis recipe has become a regular at our church potlucks. Let's just say I'm in trouble if I show up at a get-together and they don't appear! For a fun dinner spin, try these sausage and kraut sandwiches over mashed potatoes. —Patsy Unruh, Perryton, Texas Slow-Cooker Chickpea TagineWhile traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir it—doing so will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota Hash Brown & Chicken Brunch CasseroleMy husband and I love to have a hot breakfast, but find it difficult with two kids. This dish is excellent to prepare the night before and bake the next day for your family or to take into work to share with co-workers—there are never any leftovers.—Jennifer Berry, Lexington, Ohio Turkey-Thyme Stuffed PeppersChloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania Oven Swiss SteakI was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia Pressure-Cooker Cajun Pork and RiceI created this recipe after returning home from a trip and finding little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North Carolina Pepperoni Pan PizzaI've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida Indian Spiced Chickpea WrapsRaita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia Vietnamese Chicken Meatball Soup with Bok ChoyThroughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina Nacho ChickenI have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan Oven-Baked Shrimp & GritsOn chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you’re not a seafood lover, use chicken, ham or both. —Jerri Gradert, Lincoln, Nebraska One-Pot Bacon Cheeseburger PastaWhen the weather's too chilly to grill, I whip up a big pot of this cheesy pasta. Believe it or not, it tastes just like a bacon cheeseburger, and it's much easier for my young children to enjoy. —Carly Terrell, Granbury Texas Thai-Style Chicken ChiliI love this Asian take on the classic one-pot meal. This Thai chili recipe is quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California West African ShrimpMy girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania Smoky Spanish ChickenAfter enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. —Ryan Haley, San Diego, California Walking TacosThese Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington Stovetop Cheeseburger PastaCheeseburgers are delicious in any form, but I'm partial to this creamy pasta dish that seriously tastes just like the real thing. It's weeknight comfort in a bowl. —Tracy Avis, Peterborough, Ontario Chicken MoleIf you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Bacon Cheeseburger Slider Bake
As a seasoned culinary expert and enthusiast, I bring a wealth of knowledge to guide you through the intricacies of selecting the best San Marzano tomatoes for your culinary endeavors. Having explored various brands and tested their merits, I can confidently share insights into the article you've provided, shedding light on the nuances of canned San Marzano tomatoes.
The article delves into the quest for the finest San Marzano tomatoes, an essential pantry item for any discerning cook. The distinct characteristics of San Marzano tomatoes, renowned for their sweet flavor and mild acidity, make them a favorite among chefs and food enthusiasts. The article emphasizes that while the true San Marzano tomatoes hail from a specific region in Italy, there are also excellent San Marzano-style alternatives.
To identify the best canned San Marzano tomatoes, the Test Kitchen experts employed a rigorous tasting process, blind sampling nine different brands. Three key criteria were paramount in their evaluation:
-
Flavor:
- Did the tomatoes taste fresh?
- Did they exhibit the distinctive San Marzano flavor – sweet and not overly acidic?
- Were there any additional tastes, either positive or negative?
-
Texture:
- Were the tomatoes soft?
- Did they maintain a fresh or firm texture?
-
Appearance:
- What was the color of the tomatoes upon extraction from the can?
- Were they a rich red or more orange?
- Were the tomatoes intact or squished?
The findings led to the identification of four standout brands:
-
Best Homegrown Flavor: Hunt’s San Marzano Style Tomatoes
- Praised for a mild, sweet flavor reminiscent of garden tomatoes.
- Firm texture suitable for various recipes like bruschetta or soups.
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Best Shortcut to Italian Flavor: Cento Italian Style Tomatoes
- Noted for tasting like authentic San Marzano tomatoes with a touch of salt and basil.
- Plump and juicy despite being canned.
-
Best for Soups: Mutti Pomodoro San Marzano
- Recommended for hearty soups, providing a rich red color and a balance between acidity and savory notes.
-
Best for Sauces: Alessi Pomodoro San Marzano
- Ideal for pasta sauces, featuring a vivid red color and a slightly softer texture, perfect for melding into sauces.
The article concludes with a versatile recommendation for incorporating canned San Marzano tomatoes beyond pasta sauces, suggesting their use in soups, chilis, and various homey dishes. To further inspire readers, a collection of diverse recipes utilizing canned tomatoes is provided, ranging from Bacon Cheeseburger Slider Bake to Slow-Cooker Caribbean Moo Shu Chicken.
Whether you're an aspiring home cook or an experienced chef, this comprehensive guide ensures you make informed choices when selecting canned San Marzano tomatoes, enhancing the flavor profile of your culinary creations.
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