When the tomato arrived in Italy and the stigma of this “poison fruit” disappeared, nearly every popular Italian dish soon featured its brilliant red color and juicy flavor. It’s hard to imagine pizza, pasta or meats cooked in a savory sauce without some version of the tomato in the recipe. Not all tomatoes are alike, however, and the experienced chef knows which types best complement the dish. For home-based cooks with a desire to replicate an authentic Italian meal, choosing a variety of tomato that is suited to the recipe may make a difference in the overall flavor and effect.

Fresh Tomato Varieties that Withstand Cooking Methods

The first criterion to consider when choosing a fresh product for a recipe involves determining how long the tomato will be cooked and under what conditions. Some varieties such as plum or Roma tomatoes actually improve in flavor and texture when simmered in a sauce. Beefsteak tomatoes such as the Brandywine, Big Beef and St. Pierre are large varieties that cook quickly and work well for pizza toppings and may also be used in sauces.

Tomato Buying Tips:

- Select firm but not hard fruit, never buy extremely soft tomatoes.
- Find seasonal fruit when available. Summer tomatoes are usually always preferred. If tomatoes are out of season, consider using canned varieties or buy from specialty grocers.
- The best fruit has a bright color and an earthy, fragrant aroma.
- Fresh tomatoes may continue to ripen after purchased if they’re left out at room temperature.

Tomato Cooking Tips:

- A serrated knife will improve slicing and dicing and not damage the skin.
- Avoid using aluminum cookware because it may result in an acidic taste.
- A small amount of sugar added to the sauce breaks the acidity of the tomatoes.

Buying a Quality Canned Tomato Product

The time and money spent on a good quality canned tomato product will produce superior results that greatly enhance the dish. Canned tomatoes that are soggy or packed in more water than product aren’t worth the money. Gourmet chefs often recommend the imported Italian San Marzano tomatoes that are grown in fertile volcanic soil. Other favorites include Cento plum tomatoes, RedPack and the various products made by Hunts. Canned tomatoes should be drained carefully before using. Added flavorings such as onion, garlic or seasonings are best when freshly added to the sauce.

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