San Marzano Tomatoes No.2

San Marzano Tomatoes No.2, peeled Italian tomatoes from Campania

Classic peeled San Marzano tomatoes in tomato juice. Grown at the foot of Vesuvius in Campania, sun-ripened and with the characteristic sweet, fruity depth, exactly the right base for an honest Italian sugo.

How to use

A base for sugo, pomodoro, bolognese and fine pasta sauces. A classic for pizza margherita, lasagne and risotto al pomodoro. It also refines stews, soups and Mediterranean braised dishes. For a quick sugo, crush the tomatoes by hand or with a wooden spoon, add to olive oil with garlic, season with salt and fresh basil and simmer gently for 20 to 30 minutes.

Important: After opening, transfer the contents to a sealable container, keep refrigerated and use within a few days.

At a glance

• Peeled San Marzano tomatoes in tomato juice
• Processed in San Valentino Torio, Campania and imported by Antonio Viani
• Sun-ripened, sweet and fruity
• Versatile for pasta, pizza and Mediterranean sauces

Goes well with

The tomatoes and our pesto make a quick pasta sauce, served with our spaghetti and fresh basil. For more intensity, our sun-dried tomatoes in olive oil are a great match.

Frequently Asked Questions

What are San Marzano tomatoes?
An elongated, meaty tomato variety from Campania, known for few seeds, low acidity and a sweet, fruity depth.

Are the tomatoes whole or chopped?
They are whole, peeled tomatoes in tomato juice. You can crush or roughly chop them as you like.

How do I make a simple sugo from them?
Crush the tomatoes, add to olive oil with garlic, season with salt, finish with basil and simmer gently for 20 to 30 minutes.

How do I store opened tomatoes?
After opening, transfer them to a container, keep refrigerated and use within a few days.