How to Prepare Creamy San Marzano Tomato Soup

Considered by most chefs as the world’s best tomato region, San Marzano tomatoes are a type of plum tomatoes that is usually used in preparing gourmet Italian food. Unlike the traditional Roma, San Marzano tomatoes are more pointed and thinner. Its flesh is thicker with lesser seeds, and its taste is sweeter and less acidic compared to any other tomatoes. It has been designated as the sole tomatoes used for Vera Pizza Napoletana or the so-called True Neapolitan Pizza.

With indeterminate vines which have a longer season compared to other varieties of tomatoes, San Marzanos are more suitable for warmer climates. Like the rest of other heirloom plants, San Marzano tomatoes are an open-pollinated kind of tomato that breeds from one generation to the next making seed-saving helpful both for the farmer and the home gardener.

Quite notably, the San Marzano tomatoes are dubbed by Amy Goldman as the most significant industrial tomato in the twentieth century. In 1926, the commercial introduction of the San Marzano tomatoes had provided tomato breeders with genes they had been wanting for decades, and canneries with a strong and virtually flawless subject. Even though its commercial production is closely associated with Italy, seeds of this tomato variety, which is often called as heirloom variety, have become available across the globe.

Despite the fact that San Marzano tomatoes are produced in other countries and in smaller quantities, most of them that are commercially sold are grown in Italy. San Marzano tomatoes may come in different brands as follow La Valle, La Bella, Strianese, Nina and Cento. An ongoing battle against fraudulent products exists because of the rarity of these tomatoes from the San Marzano region.

A Mouthwatering Italian Food: Creamy Soup with San Marzano tomatoes

Ingredients:

·         2 cans of San Marzano whole, peeled tomatoes

·         1 stick of organic, unsalted butter

·         1/3 cup heavy cream (plus more if desired)

·         Fresh cracked black pepper

·         Extra virgin olive oil (to drizzle)

·         1 large yellow onion (sliced)

·         table salt

Method:

Melt the butter on low heat in a large soup pot. Add up the thin slices of onion, and coat it with butter. Next to that, generously season it with the table salt. See to it that the heat is at its lowest setting so the onions do not become brown. Cover the pot and let the onions cook for around 20 minutes until it becomes translucent and soft.

Add up the San Marzano tomatoes and their juices to the onions, and then slightly increase the heat to allow the mixture to simmer. Cover and allow it to cook for about thirty minutes.

After that, pour in the mixture into a food processor or blender, but blend it in batches.  Pour slowly a portion of the cream into every batch until a desired creaminess is reached.  As you blend the mixture, taste and season it with salt and pepper. Drizzle it with some olive oil on the surface. Drizzle a little olive oil on the surface and serve while still hot