San Marzano tomatoes make a superb marinara sauce. Seventy-five years of experience have taught us that these tomatoes are the very best. On the San Marzano plain near Salerno, Italy, soil and weather conditions combine to create superior tomatoes. These San Marzano tomatoes are truly unique with fewer seeds and lower water content. Their pulp creates a thicker, more flavorful sauce especially prized by Italian cooks all over the world since it is both sweet and tart at the same time.The San Marzano tomato reigns supreme over all others. Shaped like a slender, oblong plum tomato, San Marzano tomatoes are esteemed for their concentrated tomato flavor, low sugar and low acid content, intense red color and easy-to-peel skin. Grown in the Campania region of Italy, in the Agro-Nocerino area around Mount Vesuvius, San Marzanos are cultivated to maturity by small-scale growers and canned locally, often the same day that they are picked.To protect the status of San Marzano tomatoes, Italy has included them among the foods certified and protected under the Denomination of Protected Origin (DOP). Like Parmigiano-Reggiano and Prosciutto di San Daniele, if a can of tomatoes doesn't have a DOP number or label, it's not a real San Marzano tomato. Though entrepreneurs have cultivated San Marzanos outside of the DOP, connoisseurs say that only those grown in the volcanic ash-enhanced soil of Mount Vesuvius and subjected to sea winds bear the delicious attributes of the world's most sought-after tomato.