"Everybody talks about San Marzano tomatoes, and of course we love those tomatoes, but there can't be that many actual San Marzano tomatoes grown in some arena to feed the world and all the commercial ones you see in the jars and cans around the countries."
"I love Dattarini, they are much less acidic and very sweet and go great and seafood sauces. I also use Ciliegino, a beautiful Sicilian cherry tomato that's very sweet and cooked very quickly."
"I think when making pasta sauce, the most important element is the type of tomato that you're using, never crushed, only whole tomatoes, and only crush by hand."
San Marzano tomatoes are popular but often counterfeited. Chef Jasper J. Mirabile Jr. suggests trying Dattarini and Ciliegino tomatoes for their unique flavors. He emphasizes using whole tomatoes for pasta sauce, recommending hand-crushing instead of using a food processor. This approach enhances the sauce's quality and authenticity. Mirabile encourages experimentation with different tomato varieties to elevate Italian cooking at home.
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