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April 13, 2011

Sweet San Marzano

These are the last of the San Marzano tomatoes I harvested from my small garden just before the frost. None survived except for one that was planted in an oak barrel. They have ripened all at the same time.  All came out with different shapes and sizes but always had that distinctive san marzano look. I saved some seeds to plant again this Spring. I stored half of the tomatoes in the freezer for future use and decided to make marinara sauce with the other half.
San Marzano tomatoes are considered to be the best sauce tomatoes in the world by many chefs. It is said to have traveled from Peru to Naples and known to have been planted in volcanic soil near Mt Vesuvius. They are priced tomatoes because its flesh is thicker, less seeds, sweeter and less acidic. In Naples, the San Marzano tomatoes have been designated as the only tomato that can be used for theVera Pizza Napolitana. The canned San Mazsano is often of good quality of the heirloom variety from Italy. It is just as good I have to say. I use them when I don't have the fresh ones. I made some marinara sauce at home and here's how.
I plunge the tomatoes in boiling water for a couple of  minutes just to soften the skin then pass them through a sieve to make the puree. My tomatoes yielded 11 cups. For this I sauteed 4 cloves of garlic and 1 minced onion. I added the pureed tomatoes with 1/4 cup of Italian parsley and a sprig of fresh oregano and boiled the sauce thick. Seasoned it with salt and pepper then simmer stirring often.

If you want your marinara sauce a little thicker, you can simmer it a little longer. You can use this sauce for many of your favorite pasta recipes. I tried it right away in spaghetti with Pecorino Romano and it was great.
Enjoy!

20 comments:

  1. Bel piatto di spaghetti... un consiglio: la prossima volta prova con il cacioricotta stagionato... SLURP!

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  2. I have one more pint of crushed San Marzanos in my freezer from last year. It's time - just looking at that luscious red puts a spring in my step.

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  3. CIAO PIACERE DI CONOSCERTI!!!!!
    COMPLIMENTI PER TUTTO!!!!!
    BUONA CUCINA.

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  5. I love your blog, you made a wonderful art with the food. Please can you put in your blog a translate?? thank you and very good day from spain under the sun.

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  6. I am IN LOVE with this recipe, so you know I have to try this one. :)
    Fresh n bright!

    US Masala

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  7. Cute tomato, love home made marinara sauce, they are always perfect.

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  8. ¡¡Esa salsa de tomates se ve deliciosa!!

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  9. Que delicia, los San Marzano realmente valen la pena.

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  10. Tomatoes are so delicious...and your recipe...amazing!!

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  11. Where do you live??.....I want to eat it RIGHT NOW!!.....yummy, colourful.....DELICIOUS!!.......Abrazotes, Marcela

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  12. Michelangelo, San Marzano is the best tomato to make souce, even if the best period is in summer. Try with basil, taste and fragrance are unsurpassed ;)
    Un bacio

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  13. thanks for sharing ! i'm just lazy to make my own sauce, it's too convenient to get from the stores, not just the tomato puree but the ready pasta sauce as well!

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  14. I thought I'd died and arrived in tomato heaven! These San Mazano tomatoes look so red and juicy, they jump right off the screen. They come from your garden, you say? You're one lucky (and uber-talented) cook, Arthur!

    PS. I saw you got your 360 Challenge Badge. Good on you, and that reminds me that I've got to get mine!

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  15. What a great RED post! Yummy!

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  16. Gracias por el traductor, así te podré leer y entender mejor. Feliz fin de semana.

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  17. This is the life cycle of a truly fulfilled San Marzano tomato - from seed to sauce - how lovely! I tried growing them last year but the Irish 'summer' twarted me. I shall attempt it again this year inspired by your results.

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  18. Che bel post sul San Marzano....non potevi farne un'utilizzo migliore! Io personalmente lo preferisco con il basilico che gli da un gusto molto più fresco! Bravissimo

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  19. Grazie per suggerirmi il blog di Nadji....è veramente bello e pieno di deliziose ricette!

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Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States