Strianese San Marzano Tomatoes, DOP, 28 oz (Pack of 3)

Firstly, these are top of the line tomatoes! The taste is like biting into a fresh tomato and they have no bitterness. They came wrapped like they were the Crown Jewels so no dents. They’re priced like the Crown Jewels but sooo worth it.

I've tried different brands of tomatoes and these are hands down the best I've ever had.

Best tomatoes ever!! So sweet low acid and yummy

These are my absolute favorite top shelf tomatoes. I don’t think people know how to read the expiration dates on them though, from reading prior reviews. They’re not the same as in America. “Da consumarsi preferibilmente entro il: 31.12.2028” “Best before: 31.12.2028” And anyone who says, “all canned tomatoes are the same”, obviously has never cooked with these. I refuse to cook with anything but these. If you’re looking for the best, these are it. Definitely worth the money.

Good quality

Can’t beat these for Sunday Sauce!

Without a doubt the best canned tomatoes on the market. Validated by an excellent Italian restaurant in Berkeley! Consistent quality is so wonderful!

For $4.65 per can isn't a bargain for sure when you actually figure it out. And when I opened the Strianese peeled tomatoes I didn't get the 'OH my God aroma that they are all talking about with these San Mazano tomatoes from Italy. I saw NO difference than those I purchase in the overpriced Stop & Shop super market here in the Northeast. I took forever to get here also from 7/14/15 till 7/23/15 - must confess there were NO dents in any of the (3) cans but I won't be purchasing these Italian tomatoes again from Amazon. I chopped a lg. green pepper, (1) med chopped onions, 3 lg. cloves of garlic finely chopped and all sauted in (2) tblsp. of olive oil for approximately 15 min. before adding to the 28 oz. of crushed Strianese peeled tomatoes with potatoe masher. Also added spices at this point, plut 3 packets of granulated sugar and later again (3) more packets (gives a great taste to sauce. (spices: theme, 4 bay whole bay leaves, sage, (1) tablespoon of oregano and later more (according to your taste) and FRESH parsley approximately 2 tablespoons chopped. Bring to boil: and simmer for (2) hours. Big moment add two large, lean pork chops and this give an excellent flavor to the sauce or as they say in Italy GRAVY. Good old USA, we gals call it sauce. (you feel each time you stir the sauce that these pork chops are shrinking and falling off the bone which after the next two hours they do precisely that 'fall off the bone'. At the end of the 2nd two hours I taken then out of the gravy and chop they up finely and place the meat back into the sauce for added flavor. Delicious...... (better than added hamburger to any gravy. ) I stirred this about every 1/2 hr. for the two hours simmering. (Taste it and add more spices according to your taste buds.) This is where I added the extra sugar, sage and oregano, etc. Naturally, the gravy is covered during the entire (4) hrs. of cooking. I shut off the stoves and let it sit on burner for 1-2 hrs. Give it one last taste. Hmmmmmmm.......