There is a widespread production of tomatoes, but being the sun a crucial factor for all natural products, the ones produced in Italy are outstanding as quality. They belong to the tradition of the South of the Country where people have been cultivating them since the XVIII century. Then, increasingly, tomatoes turned out as an essential element in the Italian diet and nowadays they are used daily on some famous dishes as Pasta or Pizza. Also, they are eaten as raw sliced vegetable seasoned with salt and olive oil, or added to a salad or fried or finally, linked with a slice of oiled toasted bread [namely "Bruschetta"]
Among the Italian Counties producing quality tomatoes, Campania is celebrated as the best. The area surrounding Naples and located in the sunny setting of the Tirreno sea, is famous especially for a specific type of tomato named SAN MARZANO. This variety of plum tomatoes are considered by many chefs to be the best sauce tomatoes in the world. Compared to the Roma tomatoes with which most people are familiar, S. Marzano tomatoes are thinner and pointier in shape [exactly pear shaped]. The flesh is much thicker with fewer seeds, and the taste is much stronger, more sweet and less acidic.
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We have listed other types of canned tomatoes and among them we must remember PEELED TOMATOES. Some recipes will call for a tomato to be peeled and seeded in order to rid the tomato of any bitter taste that the peel and seeds can contain. The result is the tasty flavour generated by its pulp.
CHERRY TOMATOES are round and often, sweet
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