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I was very underwhelmed by the tomato sauce. Now I did realize from the comments on that blog that the tomatoes I had are San Marzano TYPE but not actually grown in the right region in Italy (so less sweet and good), but the blogger used the same tomatoes as me and raved about the sauce. I just don't get it!
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by Debsi
I was very underwhelmed by the tomato sauce. Now I did realize from the comments on that blog that the tomatoes I had are San Marzano TYPE but not actually grown in the right region in Italy (so less sweet and good), but the blogger used the same tomatoes as me and raved about the sauce. I just don't get it!
What a bummer. I love Smitten Kitchen and I had high hopes for this. The way I'm looking at it now is that you saved me the 5 tablespoons of butter, which I can now just apply directly to my thighs, thus saving the "work" of the recipe.
Debsi, I use SM tomatoes, what happened to your sp. sauce? I tell people to use SM or Pastene tomatoes in my 2nd cookbook when making sauce, so I am curious what happened to yours?
Tonight is roasted CC boned in pork chops, roasted Brussel sprouts and mashed potatoes.
It sounds like everyone is having a delicious dinner.
Kelsie, it was just OK, not anything I particularly want to make again. I had read SO many blog posts about the same recipe that I really expected to feel the same way all the bloggers do about it (i.e. HALLELUIA, HALLELUIA!)
I normally make a red sauce that has a lot more ingredients in it and that's what I prefer. I saute carrots, maybe celery, and garlic and onions together and then add canned tomatoes (just regular store brand) and herbs and red pepper flakes and perhaps some wine, before pureeing it all together at the end. Love that sauce over ricotta filled ravioli, and it is very nutrient rich.
Debsi, would you mind telling me where you saw the recipe with the San Marzano tomatoes, I would like to take a look at it and try to figure out what went wrong. I am catering a party for 12 for this Sunday and right now I am making a Marinara sauce from Angela Mia crushed tomatoes, 6 lbs. $2.48. I use these all the time when I cater and it turns out absolutely delicious.
It sounds like the way you make your sauce is very tastey.
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