Ina Garten Can't Stop Using These Canned Tomatoes
Tomatoes have an intriguing history in the United States, for example, they were thought to be poisonous at one time (per Smithsonian). In fact, Thomas Jefferson was one of the first Americans to cultivate and grow tomatoes in the U.S. and he caused quite the stir in Lynchburg, Virginia, when he was seen eating the red fruit at a time when many still considered it a toxic food (via Monticello).
Since then, we've come a long way in accepting the humble yet versatile tomato into our daily lives. Today, all good chefs have their favorite tomato-based recipes, and Ina Garten is no exception. The celebrity chef and host of Food Network's "Barefoot Contessa," is well-respected in the culinary community for her TV presence and her accolades. In 2018, she won a coveted James Beard Award, adding one more honor to the four Daytime Emmys Awards she earned for Outstanding Culinary Host (via IMDb). Garten is the author of 13 cookbooks, and like all good cooks, she has certain ingredients she prefers above all others. Let's take a look at one ingredient the seasoned chef swears by.
The champagne of tomatoes
Ina Garten only uses San Marzano tomatoes in her recipes — and she isn't alone in her love for the tomatoes that bear the name of a region in Southern Italy. MasterClass calls them the preferred type of tomato for use in tomato sauce recipes, and they're referred to as the "Ferrari or Prada of canned tomatoes," according to an article on Martha Stewart's website.
San Marzano tomatoes are a cousin of Roma tomatoes and are known for having fewer seeds, a mellow flavor, and less acidity than other tomatoes. They may just deserve the praise that's lauded on them.
Just as you technically cannot call a sparkling wine champagne if it doesn't come from the Champagne region of France, you cannot put the official DOP (Denominazione d'Origine Protetta or Protected Designation of Origin) designation on a can of San Marzano tomatoes unless it comes from the San Marzano region of southern Italy. Purists may have their reasons for not cooking with anything but DOP San Marzano tomatoes, but is there really a difference?
San Marzano or San Marzano style?
Sous Chef touts the flavor of San Marzanos, mentioning that they are "the best tomatoes you can buy." Garten agrees with the masses. Per Insider the chef believes that "A canned tomato is not that interesting," but notes that the San Marzano tomato is.
According to The New York Times, the flavor and attributes of San Marzano tomatoes are the same whether they're grown in Italy, California, or even in your own home garden. And the Barefoot Contessa wouldn't judge you, as the San Marzano tomatoes sold in her online shop are not of Italian origin and do not have the DOP designation. It's important to note that the cost of tomatoes with the DOP designation is higher than those without. TODAY reports that they can cost up to four times more, so if you want to save some money, do like Ina, and go for a San Marzano-style can of tomatoes instead.
Now that your curiosity is piqued about Garten's favorite type of tomato, why don't you try them for yourself? Make this homemade Italian tomato sauce recipe on your next spaghetti night using San Marzano (or San Marzano-style) tomatoes. You can decide for yourself if you can taste a difference in the sauce.