The unoffical SMF marinara/gravy thread

[chef jimmyj]

No reason you can't freeze left over Tomato Products...JJ

 

[forktender]

On the tomato thing, I once geeked out and tested all that I could get locally and found Kroger crushed tomatoes to be the clear winner. I may do that again... I have never pulled the trigger on the super premium Stanislaus stuff but have been aware of it now a few years. That said, that test totally elevated our food a few levels so I can see merit in them. That Full Red is calling me... Am I right, I can just freeze the leftover and save for later?

Yes, one of the #10 cans lasts weeks to months for me at times. I freeze the unused portion in cheap ziplock bags, freeze than vacuum seal in one big bag.
If you can find the Stanislaus stuff out your way give it a shot, like I said they only cost $5.00 to $7.00 for a #10 can.
I need to buy a few cases of each and sell them on Amazon... they get insane prices for them there.

 

[forktender]

I grew my own San Marzano Tomatoes & Basil 2019 and 2020
View attachment 478977
They do make the sauce very tasty.
Richie

I've tried growing them several times, and they don't produce well for me, I don't think they like the dry heat we get out here. They do taste great though.

 

[forktender]

Thanks so much! Exactly what I was hoping you would say...I put Fresh Basil in my sauce and love the flavor. I HATE the flavor of Dry Basil in tomato sauce and can taste the smallest amount! A little salt or Acid can be adjusted for with a bit of Sugar or Baking Soda, but I have gotten some Super Salty canned tomatoes that were just horrible.Thanks again...JJ

No problem at all, I hate dry basil as well I won't eat at places that use it, it's so easy to detect.
I pisses my wife off to no end when I say "nope I'm not eating there" because their sauce sucks.
And I'm all for using dry herbs when I can't find them fresh all except basil, I can't handle it either JJ.

 

[tropics]

I blend up some Basil with OO an Garlic put it in a zip lock bag flatten and freeze, it is almost as good as fresh with no medicine taste.
Richie

 

[tropics]

I've tried growing them several times, and they don't produce well for me, I don't think they like the dry heat we get out here. They do taste great though.

Thanks for the Like I water the hello out of my garden, Thanks for the Like
Richie

 

[daveomak]

Side by side you'd and taste the difference.
Last year I met up with Anthony Falco of Roberta's pizza in Queens New York at the Napa Culinary Institute in the heart of CA's wine country in Napa CA. And we did a blind taste test of five brands of San Marzano style tomatoes. Some of the most expensive brands taste overly tinny or overly tart from too much citric acid. There were two brands one brand had two types that came out on top.


First place was Alta Cucina plum tomatoes, (very sweet zero tin taste zero citric acid taste)
Grown in Stanislaus County CA.
View attachment 478960

Sorry, I get side tracked super easy when it comes to good food talk.

Dan

Thanks for getting "side tracked".... I love good food and enjoy talking and reading about it.....

Funny you should put the taste test on this thread...

Some time back, I started following "Daddy Jack" Chaplin's U-Tube channel, "Cooking with the blues".... I love his channel....
I was interested in pizza and sauce... then the marinara sauce..
He seems to lean toward different tomato sauces for different recipes... I'm guessing so the flavor changes and his dishes don't have the same "pizza" or "marinara" flavor... makes sense to me.....
Anywho, I ordered the "Alta Cucina plum tomatoes" in a #10 tin from Amazon.... $14... wow... I figured it was worth the price for a test....
Now for the big question....
I'm thinking I can open this can, heat the sauce in a non reactive pan, and re-pack, hot water bath the remaining sauce in pint jars.... as is....
I will save adding fresh basil and other ingredients until I open a pint jar in the future...
I'm thinking a re-pack of the plain tomato sauce shouldn't affect the flavor... Cleanliness during this process will be job #1....
ANY thought on this re-pak ??








....

 

[zwiller]

To my surprise GFS DOES carry most of those sauces including Alta Cucina plum tomatoes. $6 per can. I went with the Full Red for now. Excited. I will be testing LOTS and reporting back. Funny, the cans are no where as big as I remember...

Dave, followed Daddy Jack a long time ago too but I need to revisit... Thanks for that. I go back to my first post and say that any additional cooking or processing works against you but others may say it actually is better. Now that I can get it for $6 I am not so concerned about it.

 

[daveomak]

I did it..... Here's what I did..... forktender

Re-Canning tomatoes...

This is NOT a certified method endorsed by the USDA,.... If you copy this method or one similar, EDIT.. 1/11/2021 ... I'm recommending to NOT add anything to the tomato sauce as you do not know what vagrant bacteria may be present and contaminate the sauce... especially botulism... anything...

www.smokingmeatforums.com

 

[bmudd14474]

I make a ton of different kinds of gravy. I'd be here for three days typing them out so I;ll stick with our go-to marinara. Quite simple and I got it from a member here.

1 large (28 oz??) can of Certified San Marzano tomatoes
1 T minced garlic
1 t kosher salt
1 t black pepper

Put in a blender or food processor and pulse lightly till mixed.

This is our pizza sauce, calzone sauce, and dipping marinara for strombolis, and anything else similar. I don't mind it cold right out of the fridge for dipping but Tracy will heat it up in the microwave for a few seconds.

Robert

I just saw a show that talked about the Certified San Marzano Tomatoes. It was interesting how you need to see the Italian logo that says its certified or it is not really them as they are only the type of tomato that is grown in other parts of the world. Kinda interesting.

 

[BandCollector]

tx smoker

Robert,

Give this one a try:

Marinara Sauce​

Ingredients

• 1 28-ounce can whole San Marzano tomatoes
• ¼ cup extra-virgin olive oil
• 7 garlic cloves, peeled and slivered
• crushed red pepper flakes (usually a pinch, but use more for additional spiciness for sauce used in Seafood Diablo)
• 1 teaspoon kosher salt
• 1 large fresh basil sprig
• 1 tablespoon sugar to taste

Preparation

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, sugar, and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, and then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Discard basil sprig and serve.

I think you will like it,

John

 

[BandCollector]

I did it..... Here's what I did..... forktender

Re-Canning tomatoes...

This is NOT a certified method endorsed by the USDA,.... If you copy this method or one similar, EDIT.. 1/11/2021 ... I'm recommending to NOT add anything to the tomato sauce as you do not know what vagrant bacteria may be present and contaminate the sauce... especially botulism... anything...

www.smokingmeatforums.com

Dave,

When I purchase 7/11 crushed tomatoes for making my pizza sauce I simply open the #10 can and portion the ingredients into those pint sized deli containers and deep freeze the portioned containers. Could save you the time and effort of water bathing them.

John