The quest for the perfect pizza often begins with the crust, but arguably, the most crucial ingredient is the tomato. The right tomato can elevate a simple pizza to a culinary masterpiece, while the wrong choice can result in a bland or overly acidic disappointment. But with so many varieties available, how do you choose the best tomatoes for pizza? This comprehensive guide explores the nuances of different tomato types, helping you make informed decisions for your next pizza creation.
Understanding the Ideal Pizza Tomato
Before diving into specific varieties, it’s important to understand what qualities make a tomato ideal for pizza sauce. Key factors include:
- Flavor: A balance of sweetness, acidity, and umami is desirable. Overly sweet tomatoes can be cloying, while overly acidic ones can overpower other flavors.
- Texture: The tomato should break down easily during cooking to create a smooth, consistent sauce. Meaty tomatoes with fewer seeds are generally preferred.
- Water Content: High water content can lead to a watery sauce, requiring extensive cooking to reduce. Lower water content results in a thicker, more concentrated flavor.
- Consistency: A good pizza tomato should cook down into a sauce that spreads easily and adheres well to the crust without being too runny.
The Reigning Champion: San Marzano Tomatoes
Widely regarded as the gold standard for pizza sauce, San Marzano tomatoes are prized for their exceptional flavor, texture, and low acidity.
Why San Marzano Tomatoes Are Superior
San Marzano tomatoes, originating from the volcanic plains south of Naples, Italy, possess a unique combination of characteristics that set them apart. Their elongated shape, meaty flesh, and few seeds contribute to a naturally thick and flavorful sauce. Grown in the rich volcanic soil, these tomatoes develop a distinctive sweetness balanced with a subtle acidity, resulting in a complex and nuanced flavor profile that complements a wide range of pizza toppings.
Identifying Authentic San Marzano Tomatoes
Due to their popularity and premium price, many imitation San Marzano tomatoes flood the market. To ensure you’re getting the real deal, look for the DOP (Denominazione di Origine Protetta) seal. This certification guarantees that the tomatoes were grown and processed in the designated San Marzano region of Italy. Also, check the can for specific wording indicating authentic San Marzano tomatoes.
Using San Marzano Tomatoes in Pizza Sauce
San Marzano tomatoes are incredibly versatile and can be used in various ways. Many chefs prefer to simply crush them by hand or pulse them briefly in a food processor to retain some texture. Simmering them with a touch of olive oil, garlic, and basil allows the natural flavors to shine through. Avoid overcooking, which can diminish the fresh, vibrant taste.
Excellent Alternatives to San Marzano
While San Marzano tomatoes are highly regarded, they can be difficult to find and relatively expensive. Fortunately, several excellent alternatives offer similar qualities and can produce delicious pizza sauce.
Roma Tomatoes: A Versatile Option
Roma tomatoes are another popular choice for pizza sauce, known for their meaty texture, low water content, and mild flavor. They are readily available and more affordable than San Marzano tomatoes. Roma tomatoes are a great everyday option for making pizza sauce, especially when combined with other flavorful ingredients.
Plum Tomatoes: A Reliable Choice
Plum tomatoes share many characteristics with Roma tomatoes, making them a suitable substitute for San Marzano tomatoes. They have a dense flesh, low seed count, and a balanced sweetness and acidity. Plum tomatoes can be used fresh or canned and are easily adaptable to various sauce recipes.
Canned Crushed Tomatoes: Convenience and Consistency
Canned crushed tomatoes offer convenience and consistency, making them a practical choice for busy pizza makers. Look for brands that use high-quality tomatoes and avoid those with added sugar or preservatives. Canned crushed tomatoes provide a smooth base for pizza sauce and can be easily customized with herbs and spices.
Fresh Tomatoes: A Seasonal Delight
When fresh tomatoes are in season, using them to make pizza sauce can result in an incredibly flavorful and vibrant sauce. However, selecting the right variety and preparing them properly is crucial.
Choosing the Right Fresh Tomato Variety
Not all fresh tomatoes are suitable for pizza sauce. Varieties like beefsteak tomatoes, with their high water content and seedy interiors, are best enjoyed in salads or sandwiches. Instead, opt for varieties like Roma, plum, or heirloom tomatoes with a dense flesh and balanced flavor.
Preparing Fresh Tomatoes for Pizza Sauce
Before making sauce with fresh tomatoes, it’s important to peel and deseed them. This can be done by blanching the tomatoes in boiling water for a few seconds, then transferring them to an ice bath. The skins will easily slip off. Cut the tomatoes in half and scoop out the seeds. Roasting the tomatoes before pureeing them can enhance their sweetness and intensify their flavor.
Tips for Working with Fresh Tomatoes
Fresh tomatoes can be more watery than canned tomatoes, so it may be necessary to cook the sauce for a longer period to reduce the liquid. Adding a touch of tomato paste can help thicken the sauce and boost its flavor. Season the sauce generously with salt, pepper, and your favorite herbs.
Other Tomato Products for Pizza
Besides whole tomatoes, other tomato products can be used to create delicious pizza sauces.
Tomato Paste: Intensifying Flavor
Tomato paste is a concentrated form of tomatoes that adds depth and richness to pizza sauce. A small amount of tomato paste can intensify the tomato flavor and help thicken the sauce. Look for tomato paste in a tube, as it allows you to use only what you need and store the rest for later.
Tomato Puree: A Smooth Base
Tomato puree is a smooth, unseasoned tomato product that can be used as a base for pizza sauce. It provides a blank canvas for adding your own flavors and spices. Tomato puree is a good option for those who prefer a very smooth and uniform sauce.
Sun-Dried Tomatoes: Adding Umami
Sun-dried tomatoes, either oil-packed or dried, offer a concentrated burst of flavor and umami to pizza sauce. They can be added to the sauce during cooking or used as a topping. A small amount of sun-dried tomatoes can significantly enhance the overall flavor of your pizza.
Tomato Sauce Recipes: From Simple to Complex
The type of tomato you choose will influence the best recipe to use. Here are some ideas.
Simple San Marzano Sauce
This recipe focuses on highlighting the natural flavor of San Marzano tomatoes.
Ingredients:
- 1 (28-ounce) can San Marzano tomatoes, crushed by hand
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves
- Salt and pepper to taste
Instructions:
- Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant.
- Add crushed San Marzano tomatoes and bring to a simmer.
- Season with salt and pepper.
- Simmer for 15-20 minutes, stirring occasionally.
- Stir in fresh basil leaves before using.
Roasted Fresh Tomato Sauce
This recipe is perfect for using fresh, seasonal tomatoes.
Ingredients:
- 2 pounds Roma or plum tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Toss tomatoes, onion, and garlic with olive oil, oregano, salt, and pepper.
- Spread on a baking sheet and roast for 45-50 minutes, or until tomatoes are soft and slightly caramelized.
- Let cool slightly, then squeeze the garlic out of its skin.
- Puree the roasted vegetables in a food processor or blender until smooth.
- Adjust seasoning as needed.
Quick Canned Tomato Sauce
This recipe is a great option for a quick and easy pizza sauce.
Ingredients:
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar (optional)
- Salt and pepper to taste
Instructions:
- Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant.
- Add crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Adjust seasoning as needed.
Experimenting with Tomato Flavors
Don’t be afraid to experiment with different types of tomatoes and flavor combinations to create your signature pizza sauce. Consider adding roasted vegetables like bell peppers or eggplant for a smoky flavor. Experiment with herbs like thyme, rosemary, or sage to add complexity. A touch of balsamic vinegar or red wine can also enhance the flavor of the sauce. Ultimately, the best tomato for pizza is the one that you enjoy the most.
Final Thoughts on Choosing the Perfect Pizza Tomato
Selecting the right tomato is essential for creating a delicious and memorable pizza. While San Marzano tomatoes are often considered the gold standard, other varieties like Roma and plum tomatoes can also produce excellent results. Whether you opt for canned or fresh tomatoes, understanding the key characteristics of each type and experimenting with different recipes will help you find the perfect tomato for your pizza. Remember to focus on flavor, texture, and water content to create a sauce that complements your crust and toppings.
What characteristics should I look for in tomatoes when making pizza sauce?
Tomatoes ideal for pizza sauce should possess a balance of sweetness, acidity, and rich tomato flavor. Look for varieties known for their meaty texture, as these will break down beautifully during cooking, resulting in a thick and flavorful sauce. Roma or San Marzano tomatoes are often recommended due to their low water content and concentrated taste, preventing a watery sauce.
Consider the overall ripeness of the tomatoes. Perfectly ripe tomatoes will provide the most intense flavor. Avoid tomatoes that are overly green or damaged. Ideally, choose tomatoes that feel heavy for their size, indicating juiciness and robust flavor.
Are canned tomatoes a good alternative to fresh tomatoes for pizza sauce?
Canned tomatoes can absolutely be a good alternative, and often a superior choice, to fresh tomatoes, especially when out of season. High-quality canned tomatoes are typically processed at their peak ripeness, preserving their flavor and nutritional value. San Marzano tomatoes, canned in their juice, are particularly praised for their superior taste and texture, making them a popular choice among pizza aficionados.
However, it’s important to choose canned tomatoes carefully. Look for varieties labeled “whole peeled” or “crushed,” preferably packed in tomato juice rather than puree. Avoid canned tomatoes with added salt, sugar, or other unnecessary ingredients, as these can alter the final flavor of your pizza sauce.
Which tomato variety is best for making a simple, uncooked pizza sauce?
For a no-cook pizza sauce, opt for tomatoes that are naturally sweet and flavorful, requiring minimal processing. Cherry or grape tomatoes are excellent choices due to their inherent sweetness and vibrant flavor. Heirloom tomatoes, particularly those with lower acidity, can also work well in uncooked sauces, offering a richer and more complex taste.
When using fresh tomatoes for an uncooked sauce, ensure they are at their peak ripeness. Gently crush or blend the tomatoes to release their juices, and season with salt, pepper, and your favorite herbs. The simplicity of the sauce allows the natural flavors of the tomatoes to shine through.
How does tomato acidity affect the taste of pizza and how can I balance it?
Tomato acidity can significantly impact the overall taste of your pizza. Too much acidity can create a sour or tart flavor that overpowers the other ingredients. A balanced acidity, however, adds a necessary brightness and complexity to the sauce.
To balance the acidity, consider adding a touch of sugar, honey, or even grated carrots to your pizza sauce. These ingredients can help neutralize the acidity and enhance the sweetness of the tomatoes. Alternatively, a pinch of baking soda can also help reduce acidity, but use it sparingly as too much can alter the texture of the sauce.
Can I use different types of tomatoes on the same pizza?
Absolutely, using a combination of different tomato varieties can add depth and complexity to your pizza. Consider using a base of crushed San Marzano tomatoes for their rich flavor and texture, and then topping it with slices of fresh heirloom tomatoes for added sweetness and visual appeal.
Experimenting with different tomato types allows you to create unique flavor profiles. Try using sun-dried tomatoes for an intense, concentrated flavor, or roasted tomatoes for a smoky sweetness. Just be mindful of the overall moisture content of the tomatoes you use, as too much moisture can lead to a soggy crust.
What is the best way to store leftover tomatoes after making pizza?
Proper storage of leftover tomatoes is crucial to maintain their quality and prevent spoilage. Uncut tomatoes should be stored at room temperature until they are fully ripe. Once ripe, they can be transferred to the refrigerator to extend their shelf life.
Cut tomatoes, however, should always be stored in the refrigerator in an airtight container. Cover the cut surfaces with plastic wrap to prevent them from drying out. Cooked tomato sauce should also be stored in an airtight container in the refrigerator and consumed within a few days.
How does the tomato affect the pizza dough?
The water content and acidity of tomatoes can significantly affect pizza dough. High-moisture tomatoes used in large quantities can lead to a soggy crust if the dough isn’t properly baked or pre-baked. The acidity in tomatoes can also slightly alter the gluten development in the dough.
To counteract these effects, ensure the dough is strong enough to support the toppings and consider partially baking the crust before adding the sauce. Using drier tomato varieties, like Roma or San Marzano, can also help prevent sogginess. A slight increase in baking time may also be necessary when using wetter tomato preparations.