San Marzano whole peeled tomatoes

Description
San Marzano whole peeled tomatoes are a preserved product made from the traditional San Marzano variety of Solanum lycopersicum (family Solanaceae), mainly grown in the Agro Sarnese-Nocerino area (Campania, Italy), often under PDO (Protected Designation of Origin) certification. Ripe fruits are blanched, peeled and packed whole in tomato juice. Thanks to their firm, meaty pulp, natural sweetness and low perceived acidity, they are considered a benchmark ingredient for high-quality sauces and traditional Italian cuisine.

Indicative nutritional values per 100 g

• Energy: 20–30 kcal

• Water: ≈ 90%

• Carbohydrates: 3–5 g

  • of which sugars: 2.5–4 g

• Protein: 1–1.2 g

• Total fat: 0.1–0.3 g

  • SFA (saturated fatty acids; excess intake may negatively affect cardiovascular health): traces

  • MUFA (monounsaturated fatty acids; generally favourable to lipid profile): traces

  • PUFA (polyunsaturated fatty acids; important for cellular and metabolic functions): traces

• Dietary fibre: 1–1.5 g

• Vitamin C: 8–15 mg

• Provitamin A (β-carotene): 100–200 µg

• Potassium: 200–250 mg

Values depend on cultivar, terroir, ripeness and processing conditions.

Key constituents

• Carotenoids: high lycopene, β-carotene, lutein

• Vitamins: vitamin C, provitamin A, small amounts of B-group vitamins

• Minerals: potassium (predominant), magnesium, phosphorus

• Phenolic compounds: chlorogenic acid, rutin, quercetin derivatives

• Pectins and other dietary fibres

• Natural sugars: glucose and fructose

• Organic acids: citric and malic acids

Production process

• Selection of raw material: only sound, ripe San Marzano tomatoes with typical elongated shape and correct size

• Washing and sorting to remove soil, foreign matter and defective fruit

• Blanching (hot water or steam) to loosen skins

• Peeling (mechanical and/or manual)

• Filling of cans or jars with whole peeled tomatoes and tomato juice (sometimes with basil leaf)

• Sealing of containers

• Heat treatment (pasteurisation or sterilisation) to ensure microbiological stability and shelf-life

• Cooling, storage and distribution

For PDO products, all steps must comply with the official PDO specification, including geographic origin, varieties used, agronomic practices and processing rules.

Physical properties

• Fruit length: usually 6–8 cm

• Shape: elongated, cylindrical or slightly prismatic

• Skin: thin (removed in the final product)

• Pulp: compact, high dry-matter content, low free water

• Colour: intense, uniform red

• pH: typically 4.2–4.5

• Drained weight and Brix: defined by commercial standards and PDO rules where applicable

Sensory and technological properties

• Flavour: sweet, aromatic, with moderate and well-balanced acidity

• Aroma: intense, fruity, characteristic of ripe San Marzano tomatoes

• Texture: meaty, not watery, with good structural integrity

• Technological performance:

  • excellent for slow-cooked sauces and reductions

  • maintains body and structure during cooking

  • naturally thick juice due to pectin and solids

  • low tendency to separate water in the finished sauce

Food applications

• Traditional Italian tomato sauces and ragù

• Neapolitan-style pizza toppings

• Mediterranean soups, stews and braises

• Oven-baked or confit preparations

• Premium ready-made sauces and gourmet products in the food industry

• Professional kitchens where consistent quality and flavour are required

Nutrition & health

• High lycopene content provides antioxidant activity, which supports cellular protection and may contribute to cardiovascular health.

• Low energy density makes the product suitable for weight-management diets.

• Dietary fibre contributes to digestion and satiety.

• Potassium supports normal blood pressure and fluid balance.

• Heat processing improves lycopene bioavailability compared with raw tomatoes, while causing only moderate losses of heat-sensitive vitamin C.

Portion note
A practical serving size is 100–125 g, corresponding to roughly half of a standard can of San Marzano whole peeled tomatoes.

Allergens and intolerances

• Naturally free from the main allergens listed in EU legislation.

• As members of the Solanaceae family, tomatoes may cause reactions in particularly sensitive individuals.

• May be poorly tolerated in subjects with histamine intolerance, especially if consumed in large amounts or after long storage once opened.

Storage and shelf-life

• Unopened product: typically 24–36 months if stored in a cool, dry place away from direct light and heat sources.

• After opening: transfer from the metal can to a glass or food-grade plastic container, refrigerate and consume within 2–3 days.

• Avoid prolonged storage of product in open cans to prevent flavour defects and potential migration from the metal.

Safety and regulatory aspects

• Must comply with EU regulations for processed vegetable products and canned foods.

• Pesticide residues in the raw tomatoes must remain below the legally defined MRL (Maximum Residue Levels).

• Processing plants must operate under GMP and HACCP systems to guarantee hygiene and food safety.

• Packaging (metal cans, lacquered interiors, lids, glass) must comply with food-contact legislation.

• For PDO San Marzano products, compliance with the PDO specification and third-party certification is mandatory (origin, varieties, yield per hectare, processing steps, labelling).

Labelling

• Name: typically “San Marzano whole peeled tomatoes”; for PDO products, “San Marzano tomato of Agro Sarnese-Nocerino area PDO” or equivalent.

• List of ingredients: tomatoes, tomato juice, possible acidity regulator (e.g. citric acid), basil leaf and/or salt if used.

• Net weight and drained weight.

• Country of origin and, for PDO, specific geographical indication and PDO logo.

• Lot identification and best-before date.

• Storage instructions after opening.

Troubleshooting

• Excessive acidity in the sauce

  • Possible causes: insufficient ripeness of raw tomatoes, high organic acid levels, or limited cooking time.

• Watery, thin sauce

  • Possible causes: low dry matter in tomatoes, too much added juice, or insufficient reduction time.

• Weak flavour

  • Possible causes: non-authentic or low-quality raw material, over-irrigation, or poor terroir.

• Pulp breaking down excessively

  • Possible causes: overly harsh heat treatment during processing or very long cooking at home/industry.

• Metallic off-flavour after opening

  • Possible causes: product stored for too long in an opened metal can rather than being transferred to another container.

Sustainability and supply chain

• Cultivation in vocated areas with fertile, often volcanic soils can reduce the need for synthetic fertilisers.

• Integrated pest management and, in some cases, organic farming help lower environmental impact.

• Precision irrigation systems reduce water use and nutrient leaching.

• Tomato by-products (skins, seeds, pulp residues) can be valorised for compost, animal feed or extraction of lycopene and seed oil.

• Metal (steel) and glass packaging are highly recyclable and fit well into circular-economy models.

• PDO supply chains ensure traceability from field to can, supporting transparency and territorial identity.

Main INCI functions (cosmetics)
Cosmetic ingredients derived from San Marzano tomatoes (or from similar tomato varieties) may carry the following typical INCI functions:

• Antioxidant (due to lycopene and other carotenoids)

• Skin-conditioning agent (helping to maintain softness and smoothness)

• Protective agent against environmental oxidative stress

• Soothing agent in suitable formulations for sensitive skin

• Refreshing agent in toners, gels, masks and after-sun products

Conclusion
San Marzano whole peeled tomatoes represent a high-value preserved product, combining strong territorial identity with excellent sensory and technological characteristics. Their meaty texture, intense and balanced flavour, and rich phytochemical profile make them ideal for premium sauces, pizza toppings and a wide range of traditional and modern recipes. When sourced from certified PDO supply chains and processed under strict quality and safety standards, they offer both gastronomic excellence and reliable nutritional value, with interesting potential also for cosmetic applications.

Mini-glossary

• SFA – Saturated fatty acids; excessive intake is associated with increased cardiovascular risk.

• MUFA – Monounsaturated fatty acids; generally beneficial for blood lipid profile and heart health.

• PUFA – Polyunsaturated fatty acids; essential for cell membranes and anti-inflammatory processes.

• MRL – Maximum Residue Level; legal limit for pesticide residues in foods.

• GMP – Good Manufacturing Practices; set of rules ensuring correct, hygienic production processes.

• HACCP – Hazard Analysis and Critical Control Points; preventive system for controlling food-safety hazards.

• PDO – Protected Designation of Origin; EU quality scheme for products strongly linked to a specific geographical area and traditional know-how.

• BOD/COD – Biochemical Oxygen Demand / Chemical Oxygen Demand; parameters used to assess the organic load of wastewater and thus the environmental impact of processing plants.

Studies

The tomato is rich in vitamins A and C and lycopene , the pigment that turns it red and is being studied for the prevention of many types of cancer, as it has antioxidant properties.

It is referred to by many studies as a prevention for prostate cancer (1).

Tomato varieties are many, including: Solanum arcanum, Solanum cheesmaniae, Solanum chilense, Solanum chmielewskii, Solanum corneliomuelleri, Solanum galapagense, Solanum habrochaites, Solanum huaylasense, Solanum neorickii, Solanum pennelli, Solanum perivianum, Solanum pimpinellifolium.

Carotenoid content in tomato

GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires that the term GMO be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato Calcium and Magnesium are more abundant than the natural tomato.

Tomato studies

Health Benefits

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular, and neurodegenerative diseases. The presence of antioxidants like lycopene plays a key role in these benefits.

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.

Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red coloring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role for cardiovascular disease (1).

It is indicated by many studies as a prevention for prostate cancer (2), inhibits serum lipid peroxide production by improving the lipid profile (3)

References____________________________________________________________________

(1) Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. PMID: 35216071; PMCID: PMC8880080.

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.

(2) Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G. Major dietary factors and prostate cancer risk: a prospective multicenter case-control study. Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.

Abstract. The association between diet and prostate cancer (PC) risk, although suggestive, still remains largely elusive particularly in the Asian population. This study sought to further evaluate the possible effects of different dietary factors on risk of PC in Iran. Using data from a prospective hospital-based multicenter case-control study, dietary intakes of red meat, fat, garlic, and tomato/tomato products, as well as thorough demographic and medical characteristics, were determined in 194 cases with the newly diagnosed, clinicopathologically confirmed PC and 317 controls, without any malignant disease, admitted to the same network of hospitals. Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were obtained after adjustment for major potential confounders, including age, body mass index, smoking, alcohol, education, occupation, family history of PC, and total dietary calories. Comparing the highest with the lowest tertile, a significant trend of increasing risk with more frequent consumption was found for dietary fat (OR: 1.79, 95% CI: 1.71-4.51), whereas inverse association was observed for tomato/tomato products (OR: 0.33, 95% CI: 0.16-0.65). A nonsignificant increase in PC risk was revealed for dietary red meat (OR: 1.69, 95% CI: 0.93-3.06). For garlic consumption, a borderline reduction in risk was observed (OR: 0.58, 95% CI: 0.32-1.01; P = 0.05). In conclusion, our study supports the hypothesis that total fat may increase PC risk and tomatoes/tomato products and garlic may protect patients against PC.

(3) Effect of 12-Week Daily Intake of the High-Lycopene Tomato (Solanum Lycopersicum), A Variety Named "PR-7", on Lipid Metabolism: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Study.  Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J.  Nutrients. 2019 May 25;11(5). pii: E1177. doi: 10.3390/nu11051177.

Abstract. Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0-27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.

(4) Salehi B, Sharifi-Rad R, Sharopov F, Namiesnik J, Roointan A, Kamle M, Kumar P, Martins N, Sharifi-Rad J. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition. 2019 Jun;62:201-208. doi: 10.1016/j.nut.2019.01.012. Epub 2019 Jan 25. PMID: 30925445.

Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. 

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.