The Best Fresh Tomato Variety For Making Homemade Pasta Sauce

Tomatoes are the basis of a good homemade pasta sauce. Sure, canned tomatoes are convenient, and there are some popular store-bought marinara sauces that are perfectly fine. But, fresh tomatoes are a story of their own. That's why it's crucial to go for the right variety. Mimmo Ferraro, executive chef and owner of Ferraro's Ristorante in Las Vegas, highlighted in an exclusive talk with Chowhound that San Marzanos are unbeatable for homemade pasta sauce.

Grown in Italy's Campania region, these plum tomatoes were nearly wiped out in the '70s, though they're now a chef favorite. And it's not that difficult to see why. San Marzanos have a long shape with a pointed tip and a rich red color. They contain fewer seeds than other tomato varieties, and have a meaty flesh and a thin skin. On top of that, they are known for their complex, almost jammy sweetness, and are mildly acidic. Moreover, their naturally low water content helps create a thick and flavorful sauce that coats the pasta evenly. "I look for tomatoes with lower water content as they have a stronger, natural tomato flavor, while [their] ripeness will add natural sweetness," Ferraro told Chowhound. San Marzanos tick these boxes.

But according to Ferraro, even San Marzanos come with one downside. "San Marzano are the best, but it's nearly impossible to find true, fresh San Marzano tomatoes in the States," the chef revealed. The reason? Authentic San Marzanos are grown in a very small, protected area in Italy. Those that make their way to the U.S. are typically sold canned. However, the good news is that San Marzanos aren't the only option. There are a few other tomato varieties that are great for making fresh sauce.

When San Marzanos aren't an alternative, Mimmo Ferraro recommended looking for firm, vine-ripened tomatoes that are fleshy, sweet, and not overly acidic. "So many tomatoes these days, especially for commercial use, are not actually vine-ripened," he disclosed. While there's an ongoing debate over whether vine-ripened tomatoes are better or just a marketing scheme, the chef is convinced natural is better.

For the best results, he pointed to a few favorites, including Campari, a round, dark red variety best known for its juiciness and high sugar content. These, Ferraro added, are ideal for his spaghetti pomodoro. "I also find that ripe cherry and grape tomatoes make a great sauce when you're looking for something quick and fresh," he said, pointing to Pachino tomatoes, a tiny cherry cultivar valued for its plump, juicy texture and sweetness. Roma, an egg-shaped sweet plum cultivar is also among Ferraro's go-to choices. He highlighted Genovese-style heirlooms as well, which might include the likes of Costoluto Genovese. This beefsteak variety is large, ribbed, as well as incredibly flavorful and aromatic. 

If none of these are available, however, don't give up on that sauce just yet — there are other alternatives you could try beyond Ferraro's suggestions. Costoluto Fiorentino, for example, is another beefsteak tomato that works nicely in pasta sauces. Amish Paste, an acorn-like tomato with a deep, rich taste, is one more variety to consider. Finally, there's no need to limit yourself to red tomatoes. Try Sungolds, a bright orange cherry variety, for some extra sweetness and subtle tropical, citrusy kick. They can give your usual pasta sauce a delicious new twist.