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I have a recipe that calls for "Crushed San Marzano Tomatoes" but all I can find in every store near me is whole peeled San Marzano tomatoes. What do I need to do to "crush" them and what consistency am I looking for?
I have a recipe that calls for "Crushed San Marzano Tomatoes" but all I can find in every store near me is whole peeled San Marzano tomatoes. What do I need to do to "crush" them and what consistency am I looking for?
What about seeds are they OK to leave in?
Thanks in advance.
Depends on the recipe, but I'd probably mush them up into small pieces on a plate with a fork. Or you could dump the can in the blender/food processor and run for just a few seconds, until the big pieces are broken up. They are already peeled and cooked, so it doesn't take much. You want to see small chunks, not tomato sauce.
Perfect. I'm making a cod shakuska and it calls for crushed tomatoes. I've bought crushed tomatoes before and they seem to range from a sauce consistency to a thick chunky consistency. But I've never crushed my own.
I know it's pretty straight forward but I appreciate your responses!
The easiest thing to do is crush them with your clean hands through your fingers.
Leaving the seeds is a matter of preference. If you want to take them out, cut the tomatoes in wedges to make it easier to remove them. Also, cut away any cores if present.
If you don't want to use your hands, you can use a large spoon, a slotted potato masher, or pulse them in a food processor.
I agree with poster above to use your hands, agree with chunky but not chopped like dice, agree with thick consistency. If you find the whole tomatoes come in a thinner liquid, I might mix some of your San Marzano with some puree. I think the texture would be more important in what you're making than the San Marzano kind of tomato.
Just please read the labels. I've sent DH and some of those canned tomatoes are full of added sugar. Horrible.
Crushed tomatoes are almost like puree, but has bigger chunks.
See this: https://www.jessicagavin.com/types-of-canned-tomatoes/
You can make them with a hand mixer and don't get worried that they aren completely pureed.
BTW:
If you're paying a higher price for San Marzano tomatoes, make sure they are actually from Italy, the real thing.
The tomatoes are only sold in cans, either whole or in fillets, so any other consistence is a fraud. On the can, look for the words “Pomodoro San Marzano dell’Agro Sarnese Nocerino D.O.P.” and the symbols of the Cosorzio and the D.O.P., the latter of which identifies European regional food products that are protected by law. The Cosorzio also assigns a number to each can, labeled as “N° XXXXXXX.”
Our local supermarket sells San Marzano tomatoes grown and packed in the USA! Just by looking at their price one would think it's the real thing, but is not.
At least 95% of the so-called San Marzanos in the U.S. are fakes. https://www.amazon.com/San-Marzano-W.../dp/B000SEJ8F6 https://www.google.com/shopping/prod...43390245727410
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