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Italian plum Tomatoes

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Deb Hall

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Italian plum Tomatoes

by Deb Hall » Sun Oct 24, 2010 5:09 pm

For anyone with a Costco membership ( or contemplating one), I found a fantastic deal on some very large cans of San Marzano tomatoes yesterday. I go thru ALOT of these tomatoes over the winter /spring for cooking when I can't get fresh. I'm used to paying ~$2.89 for a 29 oz can of the real thing- Costco has 6+ lb cans for $3.96! ( that's three regular cans). I made Ragu Bolognese yesterday and thought the quality was very good. I'm stocking up!

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Re: Italian plum Tomatoes

by AmyBK » Sat Nov 06, 2010 11:51 am

Deb, is "Nina" the brand you found? I just love them and such a deal.

I throw 2 of the Nina cans in my crockpot, with garlic, onions, herbs, pinch of sugar, little balsamic, and crank it to high, uncovered, and let it go overnight. It reduces a bit and makes a great simple sauce that I didn't have to stir for hours on end. Cool it down and then run an immersion blender through it.
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Re: Italian plum Tomatoes

by Deb Hall » Sat Nov 06, 2010 1:04 pm

Amy,
That's them. Great idea for the sauce- any idea on the quantities to add for garlic, etc? I 'm going to try that one and ageneral starting point would be good. Do you cut up the tomatoes, or do they just fall apart with long cooking?
Thanks,
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Re: Italian plum Tomatoes

by AmyBK » Sat Nov 06, 2010 3:54 pm

I used 2 cans of Ninas which has my crockpot filled to the brim. I put in 3 TBS of olive oil in the bottom of the crock and cranked it to high, threw in the onions and garlic. Probably an entire head of garlic and 1 large yellow onion, roughly chopped. I like garlic a lot so feel free to moderate. I used 2 TBS each of oregano, thyme and 1 Tsp salt, lots of cracked pepper, handful of dried red pepper flakes, healthy pinch of sugar and probably 3 TBS of balsamic vinegar.

I add the tomatoes whole straight from the can, with all the sauce. They will break down quite a bit during cooking and when it cools off, a quick whoosh of the immersion blender makes a great texture.

I gave everything a stir, left the lid off, starting it at 6pm last night. I stirred it once or twice before I went to bed and then let it go until 7am this morning. The top looks a little dried but a quick stir and it incorporated nicely. The house smelled terrific!

It makes a nice, simple sauce that isn't too spicy for my picky, picky 9 year old and it easily steps up when I'm making dishes that the husband and teenage son like. I hope it turns out well for you.
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Ed Vermillion

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Re: Italian plum Tomatoes

by Ed Vermillion » Sun Nov 07, 2010 12:43 am

Two thumbs way up for this technique, Deb. Amy sent this to me earlier this year and I've been rocking it ever since. You will love this sauce!
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Re: Italian plum Tomatoes

by Becky M » Sun Nov 07, 2010 11:20 pm

why didnt i ever think of making my sauce in the crock pot?! what a great idea. It is usually hard for me to work on something that is on the stove for hours, more than likely i will have to pick up/drop off/ fly a plane for some child at some point in my day..... but this i will try.

i was just telling myself that i had to make another batch, i finished up all the sauce i had in my freezer.

i was going to make some of my green salsa, and i am wondering if this will also work in the crockpot. i dont know if i am willing to risk all of my ingredients. hhmmmm..........
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Deb Hall

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Re: Italian plum Tomatoes

by Deb Hall » Mon Nov 08, 2010 9:07 pm

Amy,
Thanks so much for the sauce recipe!! Ed was right; we love it! I made a half batch last night (your crockpot must be huge :D ). Start at 6:00 on high; too chicken to leave it on high all night so turned down to low at 11:00pm and let it cook all night and the whole next day. I upped the garlic and onion at lunchtime to our tastes, but other than that it was totally hands-off. That is one super-tasty sauce!
Thanks again for the suggestion- we love this recipe!
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Re: Italian plum Tomatoes

by AmyBK » Wed Nov 10, 2010 7:43 pm

Deb - I'm so glad it worked out well for you. And you're right - my crockpot is huge! I don't recall where I stumbled on this idea - I can't take credit for coming up with the idea. I read way too many food magazines and blogs but it sure makes sense and saves a ton of time.
Becky - not sure how it would do with salsa. But if you have a recipe that needs to cook and reduce down some of the liquid to concentrate the flavors, I'd give it a whirl. Your pictures of your dinner in the "What's Cooking" thread have had my stomach growling all day!
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Re: Italian plum Tomatoes

by Brad Keeton » Thu Nov 11, 2010 2:12 pm

Deb Hall wrote: 6+ lb cans

AmyBK wrote: I used 2 cans of Ninas

Wait, two 6+ pound cans = 12 pounds of tomatoes? Wow. Deb said it:
Deb Hall wrote: your crockpot must be huge :D

How freakin big is your crockpot? Sounds like a nice technique though.
"I don't eat vegans. They're too bony."
-Alton Brown
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Re: Italian plum Tomatoes

by Becky M » Thu Nov 11, 2010 9:12 pm

AmyBK wrote:Becky - not sure how it would do with salsa. But if you have a recipe that needs to cook and reduce down some of the liquid to concentrate the flavors, I'd give it a whirl. Your pictures of your dinner in the "What's Cooking" thread have had my stomach growling all day!


Actually, i do not cook my salsa very long. I have a huge 7 qt pot that i fill with onion, a bunch of different peppers, and tomatillos; In that order, and i add the tomatillos last because they cook rather quickly. But, i do have to add some water for the consistency that i like. I am thinking that i could try this in the crock pot with a lot less water and the flavors would really come together. Unfortunately, i already made a lot of salsa, but my next whirl i think i am trying it in the crock pot.

Sorry for the tease on the dinner :wink: :wink: :wink: . Honestly, it really was delicious. As i was cooking the fajitas i would place the large pieces in a warm oven, when they were all done i sliced them up, then put them back in while i finished the rest of the dinner. I think those times in the 300 oven helped, because they were so tender.........oh man i just might make that again this weekend.
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Re: Italian plum Tomatoes

by Becky M » Thu Nov 11, 2010 9:18 pm

Brad Keeton wrote:How freakin big is your crockpot? Sounds like a nice technique though.


I have been thinking the same thing Brad. that is a lot of tomatoes for a crock pot. I have a large one as well and wanted to ask how big hers was, but for some reason i felt it was inappropriate. i felt i would be asking a bra size of something.......... (me=weirdo)
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Re: Italian plum Tomatoes

by AmyBK » Fri Nov 12, 2010 5:19 pm

You all crack me up - it's fine to ask. It is the same size as Becky's, a 7 quart. 2 cans definitely fills it to the brim. 1 can only filled the crock half way and I thought "What the heck" and squeezed the 2d can in, with no adverse results.
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Deb Hall

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Re: Italian plum Tomatoes

by Deb Hall » Thu Dec 23, 2010 5:20 pm

AmyBK wrote:I used 2 cans of Ninas which has my crockpot filled to the brim. I put in 3 TBS of olive oil in the bottom of the crock and cranked it to high, threw in the onions and garlic. Probably an entire head of garlic and 1 large yellow onion, roughly chopped. I like garlic a lot so feel free to moderate. I used 2 TBS each of oregano, thyme and 1 Tsp salt, lots of cracked pepper, handful of dried red pepper flakes, healthy pinch of sugar and probably 3 TBS of balsamic vinegar.

I add the tomatoes whole straight from the can, with all the sauce. They will break down quite a bit during cooking and when it cools off, a quick whoosh of the immersion blender makes a great texture.

I gave everything a stir, left the lid off, starting it at 6pm last night. I stirred it once or twice before I went to bed and then let it go until 7am this morning. The top looks a little dried but a quick stir and it incorporated nicely. The house smelled terrific!



Making this again for Xmas Eve pasta buffet dinner with family- we really like this sauce! (just wish I had Amy's gynormous crockpot to make a full batch... :wink: ) Thanks, Amy!
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Re: Italian plum Tomatoes

by AmyBK » Fri Dec 24, 2010 12:46 pm

Merry Christmas, Deb - I'm so glad this recipe has become a favorite. You are welcome to borrow the behemoth crock anytime. Because its so big, it doesn't get used a whole lot. And I think I'm in close proximity to you; I can see the glow of the Summit.

Tonight, its hot brown casserole for the family; but I'm really living for Dad's annual Christmas cardiac killer sausage gravy and biscuits tomorrow morning for brunch! I think I enjoy the food aspects of the holiday way more than the presents, unless of course, the presents are food.
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Re: Italian plum Tomatoes

by Deb Hall » Thu Dec 22, 2011 9:15 pm

Must be Christmas- I'm making this again tonight for easy Xmas eve pasta dinner. :D

Merry Christmas, All!

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