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Cacciatore-I use boneless thighs, brown in olive oil. Remove-add peppers, onions, garlic, red pepper flakes, tomatoe paste, white wine, sage, oregano, large can San Marzano tomatoes crushed by hand, basil, black olives. Put chicken back in and simmer or cook low and slow in oven.
OK i dont know anythng about san marzano tomatoes......what am I missing?
OK i dont know anythng about san marzano tomatoes......what am I missing?
They are the best! Italian plum peeled tomatoes....the most flavorful and have more sweetness but less acidity. They also cook better - a richer, less watery sauce .... well worth the extra $
In my freezer I found four still frozen but never cooked hamburgers left over from the summer camping days. It is snowing so I can't use the outdoor grill so here's what I'm going to do.
Preheat oven to 350
slice one red onion and place into a large skillet with just enough olive oil to cover the bottom.
1 tsp. Pasta Sprinkle from Penzeys Spices
1/2 tsp. garlic salt
1/4 tsp. of black pepper
add to onion and brown
Push onions to the side of pan.
Add frozen hamburgers to skillet start browning.
Place hamburger into shallow roasting pan
Add one can of whole tomatoes to onions and stir until sauce thickens
Pour over the hamburgers.
Slice mozzarella cheese and place on top of tomatoes and hamburgers.
Bake for 30 minutes.
If I did not have any tomatoes I would have used that can of mushroom soup which has been sitting in the cabinet for a few weeks.
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elston, San Marzano tomatoes are a variety of plum tomato which originated in Campania, Italy. The San Marzano tomatoes are very sweet & only grown in Italy and are imported to the US. One little know fact is that Cento brand uses the San Marzano tomatoes and are a little less expensive. One of my favorite brands is Pastene tomatoes, this also makes an excellent gravy (sauce).
That's one of the things i like about this forum: you're always learning something useful. I'd never heard of this type of tomato before reading about it here. Something to look out for and look forward to.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by kelsie
elston, San Marzano tomatoes are a variety of plum tomato which originated in Campania, Italy. The San Marzano tomatoes are very sweet & only grown in Italy and are imported to the US. One little know fact is that Cento brand uses the San Marzano tomatoes and are a little less expensive. One of my favorite brands is Pastene tomatoes, this also makes an excellent gravy (sauce).
There's actually a PBS show that was filmed at the Cento growing/canning area. The tomatoes are grown in view of Mt Vesuvius, they say it's the volcanic soil that gives them their special character. Similar to wine the labeling of 'San Marzano' tomatoes is government controlled and they must be grown within a well defined area to merit the label.
I'm home finally. Lots of fog and drizzle the whole way to and from my sons house. The kids were fun and we played "Candy-Lane"with my grandaughter and she won all three times! Still no one has any answers about the oil from a deep fat fryer? Any ideas are sure welcome!!
My DIL's job would have included a lot of traveling like to CA....she told them she has a family with a newborn baby. She can't possibly do that kind of job....sigh....but it is only the first job interview. Problem is they are going to need a babysitter and that isn't a problem except they live an hour from us!! Not to sure what we are going to do with regards to that!!??
Last edited by cynwldkat; 12-17-2008 at 03:38 PM..
You are most correct burdell, it has the Italian medallion of the city imprinted on each can.
Have fun with those c. thighs, slice them open and layer sauteed shallots, garlic, fresh parsley, feta cheese. Sprinkle with Greek Seasoning, and Goya Sazon. Put a little oo in a baking dish, 350 preheated oven for 45 mins., Deglaze with white wine, add a little chicken broth and melt to pats of butter in the sauce. Have with mashed potatoes and fresh asparagus. Yum
Cyn can you drain the oil with a fine netted colander and then put in fridge?
I keep my bacon fat in the fridge.
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