God, like most discussions about ANYTHING to do with Italian cuisine, UNLIKE the French, it varies from town to town...no make that from house to house!!. Recipes, ingredients...its seems NOTHING is undebatable.
But, living and working in Italy for 5 years, and owning my own places here in the states...THIS is my take on this discussion.
Italian tomatoes.....................OVERRATED. Tomatoes grown HERE in the states, from top producers, are as good, and CANNED, they are BETTER than the Italian tomatoes. San Marzanos are the worst offenders.
First, the last time I checked, the canning process is different HERE than in Italy. The lining of the cans are different, the time canned tomatoes sit in Italy versus the US is different. We can add salt, in Italy, last time I checked, cannot. San Marzanos are MORE suitable for pizza places in Naples than here. The "sauce" there is much more liquid. Here, in the states, the sauce is much more substantial. Even in Italian style pizza places, the sauces are thicker. In Greek places, the sauces are almost always COOKED, so these tomatoes are a waste. I have always gone by this. San Marzanos, if I DO use them, and I almost never do, is for pasta.
As far as organic goes...................health aside...its all "cool factor" Its whats in. And it will get better. Seriously do you REALLY think most places really care about being "sustainable"? Flavorwise, I don't know...I'm sure some organic tomatoes are great and some aren't.
The BEST tomatoes I have EVER tried, and the ONLY tomato I use now is STANISLAUS. I visited the site in California and was amazed. But, all you have to do to understand WHY these are so good is to open a can of Valaroso tomatoes wash off a whole pear tomato....and taste. So good, I eat them whole. The process in the factory is amazing. The tomato's are picked and canned within a strictly alloted amount of time. The proper color and shape (box type) are handpicked, the rejects sold to other companies. The tomatoes, pricier than most, is worth every penny. And in reality,it is but a few cents more a pizza. I'm a sauce guy when it comes to pizza, so to me, sauce is more important than the crust or cheese, but I know that is personal.
I just found this site. I hope to be reading more and more posts. Thanks for letting me post.