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Kitchen Tips From My Italian Ex Boyfriend, and The Magical San Marzano Tomato
- 2022/10/07
- 再生時間： 7 分
- ポッドキャスト
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サマリー
あらすじ・解説
Today’s episode is brought to you by our very own DinnerPlan Program. We’ve come a long way since launching in 2018, but I still hear so many cooking misconceptions and the use of toxic processed ingredients that are so bad for us. And I feel like folks are still confused about what real home cooking actually means. Which is why I am hosting a free mini course launch next week. It’s free to join, look forward to its launch early next week! The San Marzano Tomato I know you’re waiting to hear what happened with my Italian ex-boyfriend. Sadly, no amount of home cooking was going to make this guy commit. But I have no regrets. It was an experience that reshaped my life forever. And here I’m sharing Tip #2 and it’s all about those infamous San Marzano tomatoes. I can still hear him say...“Can I tell you something Mari? San Marzano is a tiny region in Italy, how many tomatoes you think they can produce? Think about it.” (Again, that accent.) And he’s right. San Marzano is a small region in Italy that produces the best tasting tomatoes in the world. But there are a lot of imposters out there. Learn to avoid imitations, and get your hands on the real deal -– heavenly morsels of canned sunshine, DOP certified. You’ve probably heard of so many ways to make tomato sauce, with secret ingredients and complicated add-ins. No, it only takes one can of whole San Marzanos with some good extra-virgin olive oil and sea salt, reduced for 20 minutes, with or without seeds removed. Do not buy diced tomatoes, as they don't break down as well as whole tomatoes. Follow these few simple steps for the best tomato sauce for pasta and pizza, and it will change your life forever. Best San Marzano Tomato Sauce 1/4 cup extra-virgin olive oil 1 can (750 ml) whole San Marzano tomatoes 1 teaspoon sea salt Heat olive oil in dutch oven or saucepan over medium high heat; squeeze tomatoes through your hands as you add them to the pot. Reduce for 10-20 minutes until tomatoes transform to a slightly thickened stage. Add salt and mix well. Remove from heat, and using wooden spoon push sauce through fine mesh strainer. Use as tomato sauce for pasta, or as base for pizza. Tune in next week for the continued story and recipe #3. And come follow me on instagram @annamgazine.ca and make sure you’re signed up for our newsletter For the Love of Food you can find on our website at annamagazine.ca I’ll see you next week.