Quite a few mentions in various threads about San Marzano tomatoes but has anyone done a comparision taste test? If so, how does one best use it?

Watched some French TV programme about food around the Naples/Campania area and one of the things covered was, of course, San Marzano and its tomatoes. So ended up opening a can of supposedly DOP ones (packaged for a Canadian importer) that I found in, of all places, the recently-expanded food section of my local Wal Mart a few weeks ago. Previously searched in other higher end (pretty much everything else) supermarkets that may carry, at best, Italian tomatoes but no sightings of any San Marzanos.

Made a pizza sauce with it (olive oil, garlic onions, dried basic, oregano) last night with most of it and another batch this morning with the rest of the can. Can't say I can discern any difference between them and Italian or domestic Canadian plum tomatoes without a side-by-side taste test.

FWIW the tomatoes come whole but peeled around surrounded with crushed purée, all supposedly San Marzano DOP stuff.

I've seen San Marzano origin (as in seeds from) regionally-grown tomatoes but the terroir won't be the same (though there is volcanic soil locally, just not the Vesuvio stuff).