San Marzano
If you know Italian tomatoes, San Marzano is probably the first name that comes to mind. People love these tomatoes for their sweet, tangy kick and gentle acidity. They mostly grow in the volcanic soil near Mount Vesuvius in Campania, which gives them that deep, vibrant red color and thick, meaty flesh. Long and elegant, San Marzanos just beg to be turned into sauce. When you cook them down, you get this smooth, dense texture and a flavor that’s almost impossible to beat.
You see San Marzanos show up all over Italian cooking. They’re the gold standard for pasta sauces—think spaghetti, rigatoni, or a classic pizza sauce. If you want that true Neapolitan pizza flavor, these are the tomatoes you reach for. They’re also great for canning or preserving, so you can stash away that rich flavor for whenever you need it.
Pomodoro di Pachino
Down in Sicily, especially around Pachino, you’ll find Pomodoro di Pachino tomatoes. They’re small, round, and seriously sweet. Sun ripening gives them their bright red color and firm, juicy bite. Their natural sweetness, with just a hint of tang, makes them a favorite in dishes that really let tomatoes shine.
Pachino tomatoes are perfect in salads, especially with fresh mozzarella and basil—classic Caprese territory. They’re also right at home on bruschetta, tossed over toasted bread with garlic, olive oil, and herbs. If you want something refreshing, throw them into a cold pasta salad or just mix them with olive oil and garlic for a simple, tasty side.
Roma
Roma tomatoes are everywhere, but the Italian ones are something else. They’re small, oval-shaped, with thick flesh and hardly any seeds—perfect for cooking. Their firm texture and concentrated flavor make them a go-to for sauces or anything that needs a smooth finish.
Most people use Roma tomatoes for tomato paste or puree because they’re not too watery. They’re also a solid choice for tomato sauces and soups—dense, rich, and smooth every time. If you like to can tomatoes or make passata for later, Romas won’t let you down.
Cuore di Bue
The name means “ox heart,” and once you see these big, beefy tomatoes, you get why. Cuore di Bue tomatoes are sweet, almost fruity, with thick, juicy flesh and just a few seeds. Italians love them for salads, sandwiches, and any dish where you want a bold tomato flavor without too much liquid.
Slice them up for a fresh salad—maybe with mozzarella and a splash of balsamic. They’re also a great pick for sandwiches or panini, thanks to that firm-yet-tender bite. Or just serve them as they are, with a drizzle of olive oil, a pinch of salt, and a handful of herbs.
Costoluto Genovese
This one’s a Ligurian classic. Costoluto Genovese tomatoes look a bit unusual—deeply ribbed and slightly flattened. They’re an heirloom variety, valued for their balanced flavor: sweet, a little tart, and really rich. The texture’s meaty, so you can use them raw or cooked.
They’re perfect for bold tomato sauces, but their large, ribbed shape is also ideal for stuffing with herbs, rice, or meat. If you want their flavor front and center, just slice them up and serve them fresh.
Datterino
Datterino tomatoes—sometimes called “date tomatoes”—are small, sweet, and packed with flavor. You’ll find them mostly in southern Italy, especially Sicily and Puglia. They’re juicy, with a sweetness that makes them stand out from other cherry tomatoes.
Try sautéing Datterinos in olive oil and garlic for a quick, sweet pasta topping. They’re great as salad or soup garnishes, too. Roast them, and you get caramelized little bursts of flavor—perfect for roasted veggies or topping bruschetta.
Fiaschetta
The Fiaschetta tomato is a small, round variety you’ll mostly find in southern Italy, especially near Campania. People love them for their deep red color and that bold, tangy flavor—right where sweet meets acidic. You can eat them fresh, toss them into recipes, or just keep them around since they last a while. Great for preserving, too.
These tomatoes shine in salsa and sauces. They’ve got a sweet-acid kick that makes your tomato sauce pop. Toss them on pizza, and you get that juicy, bright tomato hit every slice needs. And if you’re into canning or drying tomatoes for later, Fiaschetta tomatoes work perfectly. They really are the all-rounder you want in your kitchen.
