San Marzano Tomatoes

[James Edward]

I’ve used Rollo’s sauce recipe now a few times. The 3rd one is on the stove simmering as I write. I’ve always made sauce, but I’d rank it last on what I do well in the kitchen- never very good. It’s a simple recipe, but I think using San Marzano tomatoes takes it over the top. They compensate for my kitchen shortcomings somewhat.
About 3.50-5.00 for a 28 ounce can, these tomatoes are great. I halve the recipe for just the wife and myself, so it’s inexpensive however you slice it.
I’m off the 99 cent cans. These are clearly better.
Listening to Radio Paradise World Mix as I cook. RP is great when you want to listen without curating.

[Folsom]

Any tomatoes that aren't your average shitty simulacra are a big step up for anything. There's that Italian brand that comes in boxes that can help make pasta etc a lot better.

[P.I.]

Kismet.

I made eggplant parm tonight.  San Marzano's are the only way to do Italian anything!  Tonight I used Cento brand.  They are flavorful, easy to find and affordable.  I keep Cento tube tomato paste in the fridge...

[toobluvr]

Listening to Radio Paradise World Mix as I cook. RP is great when you want to listen without curating.

Been listening to Radio Paradise for years.  Try streaming The Jazz Groove.  Fantastic super relaxing jazz music, no commercials, and superb SQ.       

[tmazz]

Just be careful when shopping for San Marzanos. There are cans out there that say San Marzano and then in a tiny font underneath that say the words "Style". These are the same type of tomatoes but not grown in and imported from Italy. They are cheaper, but just not as good as the real thing.

I put some San Marzano plants in my garden this year and am getting a bumper crop. My wife made a pasta sauce with them last week that was out of this world. She just cut them into chunks and put them in a baking tray, sprinkled with a little olive oil and fresh ground black pepper. She then put them in the oven at 350 and when they looked she added some sliced garlic. I don't know how long she cooked them for, she just leaves them in until "they look done". The San Marzanos are more meaty and less juicier than other tomatoes, so if it looks to dry a splash of whit wine  takes care of that.

We scooped it right out of the tray put it on top of the pasta and added some fresh basil from the garden and some Locatelli  and chowed down. 

You can do it with any fresh tomatoes, but the San Marzanos put it over the top

Fairly quick and super easy meal.

[Nick B]

Just be careful when shopping for San Marzanos. There are cans out there that say San Marzano and then in a tiny font underneath that say the words "Style". These are the same type of tomatoes but not grown in and imported from Italy. They are cheaper, but just not as good as the real thing.

I put some San Marzano plants in my garden this year and am getting a bumper crop. My wife made a pasta sauce with them last week that was out of this world. She just cut them into chunks and put them in a baking tray, sprinkled with a little olive oil and fresh ground black pepper. She then put them in the oven at 350 and when they looked she added some sliced garlic. I don't know how long she cooked them for, she just leaves them in until "they look done". The San Marzanos are more meaty and less juicier than other tomatoes, so if it looks to dry a splash of whit wine  takes care of that.

We scooped it right out of the tray put it on top of the pasta and added some fresh basil from the garden and some Locatelli  and chowed down. 

You can do it with any fresh tomatoes, but the San Marzanos put it over the top

Fairly quick and super easy meal.

Geez, this stuff sounds so tasty 🤤 I’d never heard of San Marzanos. The old type of tomatoes I’m familiar with is known as … cheap… 

[James Edward]

Just be careful when shopping for San Marzanos. There are cans out there that say San Marzano and then in a tiny font underneath that say the words "Style". These are the same type of tomatoes but not grown in and imported from Italy. They are cheaper, but just not as good as the real thing.

I put some San Marzano plants in my garden this year and am getting a bumper crop. My wife made a pasta sauce with them last week that was out of this world. She just cut them into chunks and put them in a baking tray, sprinkled with a little olive oil and fresh ground black pepper. She then put them in the oven at 350 and when they looked she added some sliced garlic. I don't know how long she cooked them for, she just leaves them in until "they look done". The San Marzanos are more meaty and less juicier than other tomatoes, so if it looks to dry a splash of whit wine  takes care of that.

We scooped it right out of the tray put it on top of the pasta and added some fresh basil from the garden and some Locatelli  and chowed down. 

You can do it with any fresh tomatoes, but the San Marzanos put it over the top

Fairly quick and super easy meal.

Yes- Caveat Emptor. There is even a ‘San Marzano’ brand of tomatoes- and they’ve been nowhere near Italy. Like with wine- Champagne is sparkling wine, but not all sparkling wine is Champagne. But there is a lot of great sparkling wine made outside of France. And there are probably some great tomatoes outside of San Marzano. I don’t know how to end this, so I’ll just say “Oh well.” As someone said in another thread- First World problem…

[S Clark]

Tomatoes and peaches are the only things I won't buy at the grocery store- I grow my own, and I shudder to add up the cost and hours.  Usually I put a dozen quarts back for the winter, but not this year, so I'll be looking for these at the local supermarket.  I know they have the Cento brand, but I'll check out all the options.   

[P.I.]

Just be careful when shopping for San Marzanos. There are cans out there that say San Marzano and then in a tiny font underneath that say the words "Style". These are the same type of tomatoes but not grown in and imported from Italy. They are cheaper, but just not as good as the real thing.

I put some San Marzano plants in my garden this year and am getting a bumper crop. My wife made a pasta sauce with them last week that was out of this world. She just cut them into chunks and put them in a baking tray, sprinkled with a little olive oil and fresh ground black pepper. She then put them in the oven at 350 and when they looked she added some sliced garlic. I don't know how long she cooked them for, she just leaves them in until "they look done". The San Marzanos are more meaty and less juicier than other tomatoes, so if it looks to dry a splash of whit wine  takes care of that.

We scooped it right out of the tray put it on top of the pasta and added some fresh basil from the garden and some Locatelli  and chowed down. 

You can do it with any fresh tomatoes, but the San Marzanos put it over the top

Fairly quick and super easy meal.

[P.I.]

Tomatoes and peaches are the only things I won't buy at the grocery store- I grow my own, and I shudder to add up the cost and hours.  Usually I put a dozen quarts back for the winter, but not this year, so I'll be looking for these at the local supermarket.  I know they have the Cento brand, but I'll check out all the options.   

They really are good.  Plum tomatoes on steroids!

[James Edward]

Yes- Cento is a good reliable brand and widely available. It’s what I used when starting this thread…

[James Edward]

Listening to Radio Paradise World Mix as I cook. RP is great when you want to listen without curating.

Been listening to Radio Paradise for years.  Try streaming The Jazz Groove.  Fantastic super relaxing jazz music, no commercials, and superb SQ.       

Thanks toobluvr, I do like it, and as you stated, the SQ is excellent. When I first saw your post, I thought it would be a clone of a ‘smooth jazz’ station we had in NY a couple of decades ago- CD 101.9. Thankfully it’s not- it’s a much deeper catalog.
Beware those that check it out this week- they are in the middle of a fund drive.

[rollo]

  The Can must have DOP certification on the label be the real deal San Marzano. However using fresh plum tomatoes is the best. Blanch tomato in boiling water until skin loosens remove to an ice bath. Remove skin then put in bowl and use your hands to break them up to size desired.
For the best Marinara use a cast iron pan . Heat well add EVOO and Garlic either minced or whole. Brown garlic. Add tomatoes and cook 15 minutes on med/Hi flame. DONE, enjoy !


charls

[tmazz]

  The Can must have DOP certification on the label be the real deal San Marzano. However using fresh plum tomatoes is the best. Blanch tomato in boiling water until skin loosens remove to an ice bath. Remove skin then put in bowl and use your hands to break them up to size desired.
For the best Marinara use a cast iron pan . Heat well add EVOO and Garlic either minced or whole. Brown garlic. Add tomatoes and cook 15 minutes on med/Hi flame. DONE, enjoy !


charls

Pretty much what we did, except we did it in the oven. I'll have to try the cast iron pan. Might be a little quicker.

[toobluvr]

Thanks toobluvr, I do like it, and as you stated, the SQ is excellent. When I first saw your post, I thought it would be a clone of a ‘smooth jazz’ station we had in NY a couple of decades ago- CD 101.9. Thankfully it’s not- it’s a much deeper catalog.
Beware those that check it out this week- they are in the middle of a fund drive.

Yeah, not to be elitist but it's mostly serious "real" jazz that the purist would appreciate, so long as he's OK with smooth and mellow.  No hard-bop or blaring aggressive horns, which is fine by me.  On rare occasion it does veer off and flirts with schmaltzy cheezey pop covers that border on elevator music.....but never quite gets there.....thank God!!   And the other 99% is so good, small price to pay.   I know CD 101.9 well, I used to live on LI.