The Truth About Tomato Types Italians Use for Sauce

What Types of Tomatoes Do Italians Use for Sauce?

Common wisdom often mentions specific tomato types when discussing Italian cuisine, particularly when it comes to sauces. However, the real answer is simpler and more practical than one might think. Italians, just like anyone else, use whatever tomatoes are available and affordable. Let’s delve into this fascinating aspect of Italian cooking.

Myth vs. Reality

Many people, especially those in the United States, believe that Italians have a strict preference for a particular type of tomato when it comes to sauces. This is partially due to the prevalence of San Marzano tomatoes in U.S. supermarkets and on TV, leading them to think that these are the go-to choice for authentic Italian recipes. However, this belief is widespread but incorrect.

The Real Answer

When it comes to Italian cuisine, especially in Italy itself, the choice of tomatoes is entirely dependent on what is seasonally available and affordable at local markets. The concept of a ‘preferred’ tomato is largely a U.S. stereotype. In Italy, the local market rules the day, and whatever tomatoes are available there are used.

For example, if fresh tomatoes are in season and cheap, Italians will use those. If not, they might opt for passata (pureed tomatoes) from glass jars. It’s a practical approach, not a rigid rule. Pomi tetrapak (boxed canned tomatoes) are another popular choice due to their convenience and long shelf life. And, if they are feeling fancy, they might use cherry tomatoes, but this is a matter of personal preference rather than a rule.

Specific Uses of Tomatoes in Italian Cooking

While Italians are incredibly flexible with their tomato choices, they do have their preferences for certain types of tomatoes when making specific dishes. For instance:

San Marzano Tomatoes: These are a type of plum tomato known for their sweet, rich flavor and low acidity, making them ideal for creating delicious and authentic Italian sauces. They are firm but meaty with little water content and less seeds compared to other varieties. They are usually used for base sauces for pasta or pizza. In season, these are often bought in bulk and can be stored in jars for the winter months. Other Varieties: If San Marzano tomatoes are not available, similar varieties with the same characteristics can be used to make passata (plain tomato sauce). These can be found at local markets. Tomatoes for Salads and Other Dishes: For salads and other dishes that don’t require sauce, Italians use a different variety of tomatoes that are firmer and less juicy, making it easier to cut them into slices. These tomatoes often have a more green skin, indicating a slightly unripe stage which adds crunch and texture to the dish.

Conclusion

Understanding the flexibility and practicality of Italian tomato usage can enhance your appreciation of Italian cuisine. Whether you’re making a traditional pasta sauce or enjoying a simple Caprese salad, remember that the most important thing is the quality of the tomatoes themselves and how they complement the other ingredients in your dish.