18 Feb 2021


As we continue to celebrate our love of San Marzano DOP tomatoes and our love of food and cooking I ❤ San Marzano DOP just wrapped up a delicious and exciting online contest.  This past fall, I ❤ San Marzano DOP asked chefs, food bloggers and journalists to ask their audience to create and or share their favorite recipes using San Marzano DOP canned tomatoes.

The response was tremendous. Recipes were selected based on originality, inspiration, enthusiasm and deliciousness. And The results were scrumptious.

A sampling of winning recipes included: Julie S. Stuffed Shells with Eggplant Tomato Sauce were selected for how delicious and tempting the recipe sounded. Then there was Denise G’s Aunt Carmela’s Eggplant Pie Recipe other winners were Joan V’s Tomato White Bean Soup with Rosemary, inspiration by Alison M’s Baked cod shakshuka with San Marzano DOP tomatoes and  Jimi R’sChicken Tomato Basil Soup – absolutely delicious!

The winners received fantastic gift packs of the best European food products including Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP canned tomatoes. And, to make it even sweeter, we the winner was able to nominate a frontline worker, first responder or person they feel could use cheering up.

The nominees selected ranged from people who can’t leave their homes to those who were helping friends, neighbors and relatives who’ve been shut in.  Frontline workers, nurses, pharmacists and one doctor who was set to retire but remains on the job taking care of patients during this pandemic – All people who’ve selflessly cared for and continue to care for others.

Our goal was to bring smiles and full bellies into your homes.

Thanks to the participants and Congratulations to all winners!

Here are some of the winning and notable recipes.

You can find other fantastic Tomato-y recipes at I Love San Marzano DOP.

Carmela’s Eggplant Pie Recipe

Winner announcement


Tomato White Bean Soup with Rosemary

By Joan V

Servings: 4 to 6


  • 2 Tbs. olive oil
  • ¾ cup coarsely chopped onion
  • 1 Tbs. finely chopped garlic
  • 1 cup diced zucchini
  • 4 oz. diced pancetta
  • ¼ tsp. dried red pepper flakes
  • 2-15 oz. cans small white beans
  • 1-28 oz. can crushed San Marzano tomatoes
  • 4 cups chicken or vegetable broth
  • 1 Tbs. coarsely chopped fresh basil
  • 1 Tbs. coarsely chopped fresh parsley
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • Buttered garlic bread for serving, optional

Heat the oil in a large Dutch oven medium high heat. When the oil begins to shimmer, add the onion, garlic, zucchini, pancetta, and pepper flakes and sauté until softened, about 5 minutes.

Add the beans, San Marzano tomatoes, and chicken broth. Bring to a boil, then reduce to a simmer. Add the basil, parsley, rosemary, and salt and pepper to taste, and cook for 20 minutes more.

Remove from the heat and puree, either in a stand blender or with an immersion blender. If the consistency seems too thick, add more chicken broth or water to taste. Adjust the seasoning with salt and pepper.

Serve with oven-warmed buttered garlic bread, if using.

Winner announcement

Chicken Tomato Basil Soup

By Jimi R.
Makes about 6-8 servings

It is an easy recipe to prepare and features canned San Marzano tomatoes. I asked Jimi if one could add some cooked pasta to the soup and he tells me he often does—any sort of cooked pasta will do!

  • 4-6 boneless chicken breasts (about 2.5 pounds), chopped into 2-inch pieces
  • (1) 28-ounce can chopped San Marzano Tomatoes
  • 7 cups chicken stock
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 tablespoons dried basil leaves
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 bay leaves (dried)
  • 1/2 cup heavy cream


Heat chicken stock to a rolling boil and add diced chicken. Cook 20 minutes.

…while that’s cooking, melt butter in a sauté pan. Stir in flour until smooth (about a minute). Temper the butter/flour mixture (roux) with a cup of the hot stock. Add this mixture back into the stock pot and stir until thick. Add all other ingredients saving cream until last. Eat!

Winner announcement

Stuffed Shells with Eggplant Tomato Sauce

The winner of the #ILoveSanMarzanoDOP recipe contest by Julie S.

 Keyword eggplant, pasta, San Marzano DOP tomatoes, stuffed shells

 Total Time 1 hour 45 minutes

 Servings 6


For the Sauce

  • 3 small eggplants, chopped into 1-inch dice (or one large eggplant, equaling about 1 pound)
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup chopped and pitted black and green olives
  • 1 tbsp capers
  • 1 28-ounce can San Marzano DOP tomatoes
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • salt and pepper to taste

For the Shells

  • 3/4 pound large pasta shells
  • 2 cups ricotta cheese
  • 1/4 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 egg
  • 1 clove garlic, peeled and chopped
  • 1 1/2 cups frozen chopped spinach, defrosted and drained
  • 1 tsp dried (or fresh) oregano
  • 1 tsp dried (or fresh) basil
  • salt and pepper to taste


For the Sauce

  1. Sprinkle 1 tsp. salt on peeled, cubed eggplant and let sit for 15 min in sieve or on paper towels. Rinse the eggplant and pat dry.
  2. Sauté eggplant in olive oil until soft, 5-10 min. Remove eggplant from pan. Sauté onion and bell pepper in the same pan until soft, in remaining oil, or add more oil as needed.
  3. Add olives, capers, tomatoes (mash them to break up the whole tomatoes), vinegar, oregano, salt and pepper, and sauté for 2 more minutes. Add reserved eggplant and stir. Heat and simmer for 20-30 mins. until thickened. Add salt and pepper to taste. Set aside.

For the Shells

  1. Fill a large pot with water, bring the water to a boil, and boil the pasta shells for 9 minutes or according to package directions so that they are soft and pliable but not soggy.
  2. Mix remaining ingredients for the filling. Stuff the cooked shells with 1-2 tbsp. filling each.
  3. Pour approximately half of the tomato sauce into an 8″ x 11″ baking dish. Arranged stuffed shells on top of the sauce. Pour remaining sauce over the shells. Bake at 375 degrees for 30 min or until bubbling.