No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cured San Marzano Tomatoes

These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.

  • Yield: Makes about 1 quart
Cured San Marzano Tomatoes

Source: The Martha Stewart Show, February 2010


  • 3 (28-ounce) cans San Marzano tomatoes, halved and seeded
  • 1/2 cup sugar
  • 1/2 cup coarse salt
  • 10 cloves garlic, smashed
  • 2 lemon peels, cut into 3/4-inch-thick strips
  • 2 orange peels, cut into 3/4-inch-thick strips
  • 4 to 5 sprigs fresh thyme
  • 4 to 5 sprigs fresh oregano
  • 8 cups extra-virgin olive oil


  1. Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.

  2. Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.

  3. To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.

Reviews (2)

  • mmlane 14 Sep, 2010

    I, also, spent a lot of time and money on this recipe and the tomatoes were so salty they were really awful. I questioned the 1/2 cup of salt since I thought I remembered Martha lightly sprinkling on the salt

  • danyajp 13 Sep, 2010

    Do NOT use a full 1/2 cup of salt on the tomatoes!!!! The sauce was way too salty, and ruined several days of prep work ruined by following the recipe to a "T." Don't use any more than 1/8 of a cup salt, if that (and I LOVE salt). Nonetheless, the flavors of the sauce were really interesting and I will make it again with this modification.

    Also, I think the "curing" stage could probably be skipped altogether if you just strain the tomatoes in a fine mesh colander instead.

Related Topics