San Marzano D.O.P. Whole Peeled Tomatoes 400 g - Gustarosso
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Description
You will never need, nor want, to cook this sauce. Empty the can, crush the tomatoes in your hands, salt them, and spread them on the dough raw. They finish in the oven, on top of the pizza, the way they do in Naples.
Most tomatoes cannot survive that. They go on thin and watery and need an hour on the stove to become anything. Gustarosso arrives dense, low on juice, and sweet enough that sugar would only get in the way.
It comes from DaniCoop in Sarno, south of Naples, where the Ruggiero family has grown San Marzano since 1910. Every vine staked by hand, every tomato picked by hand. That is the slow way and the expensive way, and it is what puts the density in the fruit.
One can makes three or four pizzas at 10 to 12 inches. Plenty of pizzaiolos buy nothing else, and one can is enough to see why.
Specifications
How we use it
FAQ
Why does Gustarosso cost more than another San Marzano D.O.P.?
How many pizzas from a 400 g can?
How do you spot a real San Marzano D.O.P.?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thrpizzashop.ca
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