San Marzano tomatoes are my new favorite thing

[TBA]

Recipes for authentic marinara suggest using this variety of tomato. They have a unique flavor as they are grown in the volcanic areas around Vesuvius. Garlic sautéed in olive oil, pour in crusched tomatoes, basil, oregano, salt. Simmer until thickened.

What a revelation! Made a veggie lasagna with it and have quite a bit more in my fridge.

I've made my own sauces for awhile now but never with these tomatoes. From now on I have to use San Marzano.

[japple]

1. I really like POMI brand crushed tomatoes. They come in a carton and

are just plain tomatoes--nothing else. I add a little salt and lemon juice.

We grew San Marzanos last year (in Georgia) and though I don't think they taste quite as good as their Italian cousins, they were heavy producers and we have a 2 year supply that we put in jars over the summer.

[sinkingfeeling]

2. They are the best.

[elleng]

3. I haven't changed my ways,

use DelMonte stewed for most recipes, but at your INSISTENCE, maybe I will,

[eleny]

4. I always use at least one can of SMs for a sauce

They make such a difference.

Yesterday afternoon I made a very quick sauce. A large can of Delallo SMs, a can of Cento, a palmful of It seasonings, several good shakes of Maggi seasoning (because my Italian mil used it for flavor and color) lots of chopped garlic, a handful of fresh basil and black pepper. Then I added a sack of store bought (gasp) meatballs. It was good and such an easy prep. Now we have leftovers for tonight and it'll taste even better the second day.

My mil also advised me to add just a pinch of baking soda to tomato sauce. But you have to be careful. More isn't better as too much neutralizes all the flavors. But just a pinch mellows the acidity and helps create a smooth tasting sauce with lots of flavor. Her extended family always voted her sauce to be the best so I follow her lead and hubby enjoys the flavor he grew up enjoying.