San Marzano Tomatoes

[P.I.]

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.

Since this is off the rails anyway, this guy was one of my best friends in junior high (middle school) and we won our science fair competition with a low power radio station that we played jazz on:https://frankcody.com

[S Clark]

For pasta sauce I'll throw out another option.  I don't grow San Marzano tomatoes... we're way too hot in Abilene, TX.  But cherry varieties are great for sauce.  * Heat your oil, saute a bit of meat, add your veggies and garlic, then at the end throw in a cup or so of sweet 100's or cherry tomatoes.  Cook just long enough the they squish easily under a spatula.  Throw in the fresh basil, remove and eat. 
*don't forget to open a bottle of red for the cook.  Studies show cooks are happier with wine and music.   

[toobluvr]

  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

Why cast iron?   I thought conventional wisdom is to not use cast iron for acidic products.  No?       

[S Clark]

Well, the temp doesn't drop quite as much when you add ingredients to a hot skillet with cast iron due to extra mass-- but aluminum has a higher specific heat so it's close.  Q= mc delta T
As far as reacting to acidity, if you had exposed iron it could affect flavor.  But if the cast iron is well seasoned, your tomatoes are only touching carbon and shouldn't react.  I cooked tomatoes in a cast iron skillet tonight.

[tmazz]

For pasta sauce I'll throw out another option.  I don't grow San Marzano tomatoes... we're way too hot in Abilene, TX.  But cherry varieties are great for sauce.  * Heat your oil, saute a bit of meat, add your veggies and garlic, then at the end throw in a cup or so of sweet 100's or cherry tomatoes.  Cook just long enough the they squish easily under a spatula.  Throw in the fresh basil, remove and eat. 
*don't forget to open a bottle of red for the cook.  Studies show cooks are happier with wine and music.   

[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

 

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.

   The cooking method of using the pan makes a huge difference. Cooks differently. Try it.

charles

[P.I.]

  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.

   The cooking method of using the pan makes a huge difference. Cooks differently. Try it.

charles

I cook most of the food on the stove in cast iron and grill pancakes, pananni, etc on cast iron.  The even, consistent heat and the ease of cleaning a well seasoned hunk of iron is THE deal.

[rpf]

Hey guys, good tip about Radio Paradise. But I don't see the "Jazz Groove", only Main, Mellow, Rock, and World Mixes?

Stanley Tucci's Wonderful Series "Searching For Italy", all about food and eating/drinking in Italy, has an episode that covers San Marzano tomatoes. Fantastic series - with wonderful views of the country - available here:  https://go.cnn.com/vod

[James Edward]

Hey guys, good tip about Radio Paradise. But I don't see the "Jazz Groove", only Main, Mellow, Rock, and World Mixes?

Stanley Tucci's Wonderful Series "Searching For Italy", all about food and eating/drinking in Italy, has an episode that covers San Marzano tomatoes. Fantastic series - with wonderful views of the country - available here:  https://go.cnn.com/vod

The Jazz Groove is a separate internet radio station. I searched for it via my Bluesound node and found it. I don’t know the ins and outs otherwise…

[rpf]

Got it James, thanks.

[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.

   The cooking method of using the pan makes a huge difference. Cooks differently. Try it.

charles

I cook most of the food on the stove in cast iron and grill pancakes, pananni, etc on cast iron.  The even, consistent heat and the ease of cleaning a well seasoned hunk of iron is THE deal.

 

[toobluvr]

Hey guys, good tip about Radio Paradise. But I don't see the "Jazz Groove", only Main, Mellow, Rock, and World Mixes?

Rob -- It's not part of Radio Paradise.  Separate internet radio station that can be accessed many different ways.

https://jazzgroove.org/listen?channel=mix1

On both my streamers (SB Touch and BlueSound Node 2i) it is included in the built-in section called "TuneIn Radio".

[Nick B]

Hey guys, good tip about Radio Paradise. But I don't see the "Jazz Groove", only Main, Mellow, Rock, and World Mixes?

Stanley Tucci's Wonderful Series "Searching For Italy", all about food and eating/drinking in Italy, has an episode that covers San Marzano tomatoes. Fantastic series - with wonderful views of the country - available here:  https://go.cnn.com/vod

The same link you posted isn’t opening up to the same page as before, so….
https://www.cnncreativemarketing.com/project/tucci/
I am going to have to go searching for these San Marzano tomatoes after all these favorable comments 🤤

[rpf]

Thanks John, Nick.

[Nick B]

Thanks John, Nick.

You bet, Rob. I like Stanley Tucci and need to check out that series. I remember an episode Tucci did on the series… Monk….