MyTastr

Best canned tomatoes (whole peeled / San Marzano), according to chefs

Three picks, each tied to a named taster and a public source — from Christian Gill, Frank Bonanno, Max Mackissock, Michael White and 7 more. Recommendations come from eatingwell.com, marthastewart.com, huffpost.com and foodnetwork.com and 3 other sources.

Pantry Staples · The ranking

  1. 1
    Top pick

    Bianco DiNapoli Organic Whole Peeled

    Chosen by
    Also chosen by
    “I have done multiple blind tomato tastings over the years and Bianco DiNapoli wins every time” (Mackissock). Michael White: “the tomato I reach for when I want pure, unmasked flavor.”
    Where to buy · Amazon ↗Instacart ↗Source: eatingwell.com ↗
  2. 2

    Gustarosso San Marzano DOP Whole Peeled

    Chosen by
    Also chosen by
    Whims: “By far my favorite… opulent fruity flavor, fewer seeds, are not too acidic and have a deep, dark red color.” Food Network Kitchen’s top pick too: “super sweet,” with ripe tomato flavor. True DOP San Marzanos from the Agro Sarnese-Nocerino.
    Where to buy · amazon.com ↗Instacart ↗Source: huffpost.com ↗
  3. 3

    Mutti (whole peeled, San Marzano, passata)

    Chosen by
    Also chosen by
    Nolen: “phenomenal quality and flavor.” Casadei Massari: “My first choice has always been Mutti because they have consistently great taste.” Giorgia Caporuscio uses it at Don Antonio for its “balanced acidity.”
    Where to buy · Amazon ↗Instacart ↗Source: eatthis.com ↗

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Questions, answered

What is the best canned tomatoes (whole peeled / San Marzano), according to chefs?
MyTastr’s top pick is Bianco DiNapoli Organic Whole Peeled, chosen by Frank Bonanno, Christian Gill, Max Mackissock. “I have done multiple blind tomato tastings over the years and Bianco DiNapoli wins every time” (Mackissock). Michael White: “the tomato I reach for when I want pure, unmasked flavor.” Source: eatingwell.com ↗
What are the other top picks for canned tomatoes (whole peeled / San Marzano)?
No. 2 is Gustarosso San Marzano DOP Whole Peeled, chosen by Cathy Whims (Nostrana, Portland). No. 3 is Mutti (whole peeled, San Marzano, passata), chosen by Andrea Congiusta; Blake Nolen. Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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