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@ChrisS.....the ROA 1 marking is the packer. If you live in Boston area, you can easily find Joe Russo / Giuseppe Russo at Italian markets. Those tomatoes have the same marking.

It all comes down to what you prefer after you have sampled different brands.

You don't have to be DOP to be good, it just implies that that tomatoes meet the DOP criteria.

If you do your homework you can find excellent non DOP tomatoes.
For instance, I think the Centro (non DOP) whole tomatoes imported from Italy are the an excellent choice. Typically I can get a 35oz can for $1.99. Also, Strianese is located just outside of Naples, which lends me to believe that their non DOP tomatoes are local.

Another thing to consider is that an importer may switch canneries from year to year. If you look closely at the top or bottom of the can, you will see the a code that represents the manufacturer.

Also, the San Marzano that we all buy are actually not the orginal strain. I believe that they are a hybrid. The original San Marzano's were almost wiped out years ago do to a fungus.

abraco

to minimize the smoke, place kosher salt between the raised grills.
the salt will absorb the drippings

Based on the photo, it really doesn't look like pizza found in Naples.
However it does look tasty

might be? probably. I doubt there are any hunters that just leave the meat in the woods.

First off, I am not a hunter.

Is there a difference between hunting for sport and for food? I don't think there is.I believe all the meat is used when one hunts for "sport".

Sport hunting is part of wildlife management.

Last month's National Geographic had an excellent article about how hunters are actually land and wildlife conservationists.

ttp://ngm.nationalgeographic.com/ngm/2007-11/hunters/poole-text.html

perhaps try later in the evening when the oven is hotter.

I believe the San Marzano tomatoes in the picture are grown in the US.

Here is what I do to help minimize the smoke and cleanup when using a cast iron grill pan indoors.

I add kosher salt between the ridges of the grill. The salt catches the grease and helps prevent smoke while still creating grill marks.

Another tip is to start the indoor grill on the stove top to get the grill marked and then finish it in the oven.

The quality of Bertucci's has gone down over the years. You would need to go back in time to about 1990 to get a pizza from Bertucci's. Even the locations that use a wood fired bread oven are losing quality. The next time you go, look below the oven where they should be storing the wood, but rather they are using some prefab wood log product.

For the best pizza in Boston, you'll need to leave Boston and head up to Bianchi's in Revere Beach. Santarpio's is good but very inconsistent, and way too much cheese.

The Upper Crust gets lots of press, but I don't their expansion is hurting the quality of the pies.

Newbury Pizza is no more and is sorely missed.

hmm sounds like Pepe's in CT should contact the IP lawyer ;-)