A well-stocked pantry should always contain the essentials: pasta, rice, oils, spices and canned goods. These basics ensure that you always have the building blocks for a homemade meal at the ready. One of our Test Kitchen’s favorite pantry basics is canned San Marzano tomatoes.
San Marzanos are different than other types of tomatoes. These plum tomatoes are grown in a certain part of Italy and are renowned for their sweet flavor and mild acidity. While only those grown in Italy get the name San Marzano, you’ll find plenty of excellent San Marzano-style tomatoes that taste just as delicious.
Because of their particular flavor, these tomatoes are beloved by chefs and foodies—our Test Kitchen included. But not all canned San Marzano (and San Marzano-adjacent) tomatoes are the same.
How We Found the Best San Marzano Tomatoes
To find the best of the best canned tomatoes, our Test Kitchen experts sampled nine San Marzano tomato brands. The tomatoes were tasted blindly and our prep crew also sliced, diced and pureed these tomatoes to see how they were to work with. All the while our pros kept these criteria in mind:
- Flavor: How did the tomatoes taste? Did they taste fresh? Did they have that distinctive San Marzano flavor: sweet and not too acidic? Are there any other additional tastes coming through—good or bad?
- Texture: Are the tomatoes soft? Do they still have an almost fresh or firm texture?
- Appearance: How do the tomatoes look coming out of the can? Are they a rich red color? More orange? Are the tomatoes intact and whole or are they squished and broken apart?
Our Test Kitchen-Preferred Canned San Marzano Tomatoes
After much slicing, dicing and tasting, our Test Kitchen team found four brands of canned tomatoes that really stood out. Here are the favorites and how to use each.
Best Homegrown Flavor: Hunt’s San Marzano Style Tomatoes
The biggest compliment our Test Kitchen can give to a packaged product is to call it almost homemade (our pros know the difference between purchased and from scratch). When it came to Hunt’s San Marzano Style Tomatoes, several testers remarked on how these tomatoes tasted almost like garden tomatoes that have been canned at home. It doesn’t get better than that—other than making your own canned tomatoes.
These tomatoes from Hunt’s (also one of our favorite ketchup brands), had a mild, sweet flavor much like plum tomatoes picked from the garden. There was no bitterness or tinny flavors like you might get from lesser quality tomatoes. The texture here was firm, meaning they would hold up well to dicing for recipes like bruschetta or certain soups.
In fact, the flavor of these tomatoes was so good, you could use them in any recipe where tomatoes are the star. These Hunt’s tomatoes will shine.
Best Shortcut to Italian Flavor: Cento Italian Style Tomatoes
Tester after tester remarked that these Italian-style tomatoes from Cento tasted like a satisfying San Marzano tomato plus a little something extra. Of course, our Test Kitchen pros were right on the money: These tomatoes are real San Marzanos canned with a touch of salt and basil.
These tomatoes were exactly what our team wanted of San Marzano tomatoes: sweet without that bracing acidity. While canned, these tomatoes were still plump and juicy.
This addition of a single herb does a lot to boost the flavor of these tomatoes and inspire our team of cooks. Basil and tomato is a classic combination and had our team thinking of Italian favorites like satisfying red sauces, chicken cacciatore, chicken pamesan and homemade pizza. Simply put: These are a must for any Italian dish.
Best for Soups: Mutti Pomodoro San Marzano
If you’re making chili, minestrone or other hearty soups, odds are the recipe will call for a can or two of tomatoes. While many recipes will suggest stewed or diced tomatoes, our Test Kitchen says substitute in a can of San Marzano tomatoes—particularly Mutti Pomodoro San Marzano. All you have to do is dice the tomatoes to the right size and consistency.
These tomatoes had a very rich red color—essential for homemade tomato soup. Flavor-wise, testers remarked on how Mutti tomatoes walked the line between acidic and savory, and that’s exactly the quality you’re looking for in the tomatoes in your soups and chilis. A touch of acid plays well with other veggies in soups like minestrone, while the savory notes are really what makes homemade chili so homey.
Best for Sauces: Alessi Pomodoro San Marzano
One of the best ways to make use of a can of San Marzano tomatoes is to make pasta sauce. San Marzano tomatoes are slightly sweet, not too acidic and lend themselves well to flavors like basil and oregano which you’ll find in this marinara recipe. And the best San Marzano tomatoes for your homemade sauces have to be Alessi Pomodoro San Marzano, according to our Test Kitchen.
These tomatoes came out of the can a vivid red color—exactly what you want for making marinara sauce or pizza sauce. The Alessi tomatoes were a bit softer than other options we tried, but for sauces where you really want the tomato to break down and melt into the mixture, that’s ideal. Additionally, these tomatoes weren’t oversweet—another great feature for cooked sauces.
How to Use Canned Tomatoes
You know by now that a can of tomatoes is a great start to many Italian-inspired dishes, particularly pasta sauces. But you don’t need to stop there.
Use canned San Marzano tomatoes in soups, chilis and all sorts of homey dishes where you want to add freshness and a hint of acidity. One of the tastiest ways to use a can of tomatoes is in beef osso bucco—decadent and delicious. But we’ve got more inspiration where this comes from:
Bacon Cheeseburger Slider Bake
I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, Wisconsin
Nacho Triangles with Salsa-Ranch Dipping Sauce
These nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match—the ranch balances out the heat of the jalapeno and chipotle peppers—and takes the recipe to the next level. —Angela Spengler, Niceville, Florida
Italian Sausage Orzo Soup
I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! —Deborah Redfield, Buena Park, California
Greek-Style Stuffed Peppers
The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. —Renee Murby, Johnston, Rhode Island
Creamy Avocado Manicotti
I am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. —Jennifer Coduto, Kent, Ohio
Chicken Avocado Wraps
I came up with this chicken avocado wrap while trying to figure out what to make for lunch one day. The recipe is now a favorite at my house. —Shiva Houshidari, Plano, Texas
Grilled Chorizo and Shrimp Paella
This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. — Daniel Bartholomay, Fargo, North Dakota
Chili Queso Dip
I’ve had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas
Curried Chicken Cacciatore
With a family, full-time load at college and a part-time job, the slow cooker's my best friend when it comes to getting hot and homemade meals like this one on the table.
Tacos in a Bowl
This easy skillet dish tastes just like tacos! Garnish it with sour cream and salsa for southwestern flavor and a sprinkle of crushed tortilla chips. —Sue Schoening, Sheboygan, Wisconsin
Sausage Tortilla Breakfast Bake
This casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chilies with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Darlene Buerger, Peoria, Arizona
Pitchfork Pulled Pork
Pile the spaghetti squash on top of these Italian-style pulled pork sandwiches so it looks like a haystack. It’s so fun your kids won’t know they’re eating vegetables.—Matthew Hass, Franklin, Wisconsin
Cauliflower with Roasted Almond & Pepper Dip
This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain—try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin
Beef Osso Bucco
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Greendale, Wisconsin
Buffalo Chicken Enchiladas
This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri
Turkey Chili
I've taken my mother's turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Meat Lover's Pizza Rice Skillet
My son named this "pizza rice" after I threw together a quick dinner from what I had in the fridge and pantry. Add any other pizza topping ingredients you desire. I often add black olive slices or mushrooms. Teri Rasey, Cadillac, Michigan
Slow-Cooker Pork Pozole
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Nacho Tots
This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin
Curry Chicken and Rice
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
Turkey Sausage with Pasta
If you're looking for recipes with turkey sausage, stop here. This has the perfect blend of meaty, veggie and cheesy goodness. You'll be craving what's good for you when this pasta dish is on the menu. —Mary Tallman, Arbor Vitae, Wisconsin
Garden-Stuffed Zucchini Boats
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey
Cheesy Fiesta Beef Casserole
Over the years I’ve tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. —Joan Hallford, North Richland Hills, Texas
Italian Spaghetti Squash
This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. —Melissa Brooks, Sparta, Wisconsin
Shredded Beef Burrito Filling
Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
Sausage Broccoli Simmer
A dinner that comes together in one skillet is always a winner. This one's filled with easy-to-find ingredients and is done before you know it. Dig in! —Lisa Montgomery, Elmira, Ontario
Grandma's Cajun Chicken & Spaghetti
I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi
Slow-Cooker Caribbean Moo Shu Chicken
A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina
Smoky Peanut Butter Chili
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. —Nancy Heishman, Las Vegas, Nevada
Slow-Cooker Chipotle Pork Chops
I love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick. The crispy onions on top add an extra, delectable crunch. —Elisabeth Larsen, Pleasant Grove, Utah
Pressure-Cooker Eggs in Purgatory
Tomatoes and red pepper flakes add spicy zing to these saucy eggs. Serve them with toasted bread or sauteed polenta rounds for an unforgettable morning meal. —Nick Iverson, Milwaukee, Wisconsin
Hungarian Stuffed Cabbage
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.—Katherine Stefanovich, Desert Hot Springs, California
Whole Wheat Veggie Pizza
A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Mediterranean Turkey Skillet
I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
Curried Chicken Soup
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan
Sausage and Kraut Buns
This recipe has become a regular at our church potlucks. Let's just say I'm "in trouble" if I show up at a get-together and they don't appear! For a fun dinner spin, try these sausages and kraut over mashed potatoes. —Patsy Unruh, Perryton, Texas
Slow-Cooker Chickpea Tagine
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
Hash Brown & Chicken Brunch Casserole
My husband and I love to have a hot breakfast, but find it difficult with two kids. This dish is excellent to prepare the night before and bake the next day for your family or to take into work to share with co-workers—there are never any leftovers.—Jennifer Berry, Lexington, Ohio
Turkey-Thyme Stuffed Peppers
Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Oven Swiss Steak
I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia
Pressure-Cooker Cajun Pork and Rice
I created this recipe after returning home from a trip and finding little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North Carolina
Pepperoni Pan Pizza
I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
Indian Spiced Chickpea Wraps
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
Vietnamese Chicken Meatball Soup with Bok Choy
Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina
Nacho Chicken
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
Oven-Baked Shrimp & Grits
On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you’re not a seafood lover, use chicken, ham or both. —Jerri Gradert, Lincoln, Nebraska
One-Pot Bacon Cheeseburger Pasta
When the weather's too chilly to grill burgers, I whip up a big pot of this cheesy pasta. Believe it or not, it tastes just like a bacon cheeseburger, and it's much easier for my young children to enjoy. —Carly Terrell, Granbury Texas
Thai-Style Chicken Chili
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
Chipotle Mac & Cheese
Beefy and bubbly, this Southwestern pasta bake heats up the dinner hour with a peppery bite. —Cyndy Gerken, Naples, Florida
West African Shrimp
My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania
Smoky Spanish Chicken
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. —Ryan Haley, San Diego, California
Walking Tacos
These Walking Tacos are great for an on-the-go dinner, campfire meal or easy game night supper. The ingredients transform a bag of chips into a taco in a bag! —Beverly Matthews, Pasco, Washington
Stovetop Cheeseburger Pasta
Cheeseburgers are delicious in any form, but I'm partial to this creamy pasta dish that seriously tastes just like the real thing. It's weeknight comfort in a bowl. —Tracy Avis, Peterborough, Ontario
Chicken Mole
If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, LouisianaThe post Our Experts Found the Best San Marzano Tomatoes You Can Buy appeared first on Taste of Home.
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