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Jeanine Kitchel's avatar

Thanks for the history of San Marzano tomatoes. I only discovered them during the pandemic and in sauces now only use them. They are head and shoulders so much better than any other canned tomato. Grazi!

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Anna Muckerman's avatar

Yes! They can be a bit pricey but the flavor is unmatched!

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Sally Burke's avatar

There is absolutely nothing like a fresh tomato that actually tastes like a tomato…

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Sarah May Grunwald's avatar

Love this. They are also not easy to grow. They require so much more fertilizer input than other varieties and are very prone to blossom end rot, But they are perfect for canning.

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Anna Muckerman's avatar

I wasn’t aware of the issue with blossom end rot, but I did hear a lot about the farmers needing specific knowledge and experience in order to grow them. Thank goodness there are people are willing to put in the effort!

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Sarah May Grunwald's avatar

My dad, who is an excellent gardener, taught me to feed them milk and eggshells

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Michael Donnelly's avatar

These are definitely among my favourite ingredients, although I rarely make pizza sauce myself these days. But it is incredible just how they stand out amongst other tomatoes in terms of flavour. Thanks for providing this really interesting history.

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Anna Muckerman's avatar

Yes, they are really exceptional! Thanks for reading, Michael

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Jessica Becker's avatar

We make the Marcella Hazen tomato sauce - San Marzano tomatoes, butter and onion - all the time! It’s so simple it was one of the first dinners my kids learned to make. Thinned with milk it’s a perfect soup alongside grilled cheese!

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Anna Muckerman's avatar

Sounds like a delicious and versatile recipe – I’m going to check it out!

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