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Tomatoes question about spaghetti
Posted on 3/3/24 at 6:15 pm
Posted on 3/3/24 at 6:15 pm
Making some tomorrow. Tomatoes at store are hard as bricks. Should I use them or go for the canned diced ones? Thanks
5
Posted on 3/3/24 at 6:28 pm to prplhze2000
Always use canned tomatoes. Preferably San Marzano.
Posted on 3/3/24 at 6:46 pm to prplhze2000
I made a spaghetti pie casserole today. Used Rao’s marina sauce. Doctored it and melted some anchovies in it. Very tasty.
I was thinking next time when I can’t get good tomatoes that I’d try to find decent plum tomatoes and some good cherry and grape tomatoes to roast for the sauce. They make a fine roasted tomato soup or roasted pizza sauce. I put them on nonstick foil so I can deglaze the good juices.
I was thinking next time when I can’t get good tomatoes that I’d try to find decent plum tomatoes and some good cherry and grape tomatoes to roast for the sauce. They make a fine roasted tomato soup or roasted pizza sauce. I put them on nonstick foil so I can deglaze the good juices.
Posted on 3/3/24 at 6:53 pm to Gris Gris
quote:
Used Rao’s marina sauce
Good stuff and good ingredients
Posted on 3/3/24 at 7:29 pm to Tigertown in ATL
quote:
Good stuff and good ingredients
It’s a good quality base for a jarred grocery store sauce regardless of whether you doctor it up or not.
Posted on 3/3/24 at 7:47 pm to prplhze2000
Ive tried to make marinara from fresh tomatoes a few times. No matter what I did, it only ever came out very light. It tasted pretty good but not what you'd associate with spaghetti sauce. I posted here asking for advice and canned San Marzano tomatoes was nearly unanimous
Posted on 3/4/24 at 6:47 am to prplhze2000
quote:
Should I use them or go for the canned diced ones?
Go for the canned whole ones. Cook's Illustrated, Milk Street, and other sources routinely recommend canned over fresh because fresh generally are awful year round at the grocery stores. They go with whole over diced because the diced usually contain preservatives like calcium chloride that keeps the pieces firm and prevents them from breaking down when using them in a sauce. Some brands of whole also contain the additive, but the greater surface area of the diced means they are exposed to more of it and caused them to be more firm.
I usually use Cento brand whole tomatoes, but I'll also use the other quality brands. All are pretty good.
Posted on 3/4/24 at 8:14 am to prplhze2000
When I gardened up until I got too weak and sick I would grow 2-3 varieties (it was just me, parents and sister family grew their own gardens). Usually a deterministic and an indeterminate and a plum/cherry variety. Those made great sauces for both pizza and pasta. Just cooked down with basic Italian blend seasoning (once you get the overall taste near your own preferences you’ll be able to tweak it).
Homegrown work well, the store bought were picked green for 1thing and chemicals applied for shipping, storing, etc. making old style cooking them down different resulting in different flavor and texture.
Homegrown work well, the store bought were picked green for 1thing and chemicals applied for shipping, storing, etc. making old style cooking them down different resulting in different flavor and texture.
Posted on 3/5/24 at 12:38 pm to Sidicous
Whole San Marzanos, crush by hand. Add your seasonings of choice, I’ve started also adding anchovies.
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