Post by Loupy on Oct 15, 2016 23:23:24 GMT -7
Pomodori Perfetti (Or Perfect Tomato Sauce)
From: Brian L. Patton @ eatingrules.com/
Pomodoro Perfetti, or Perfect Tomato Sauce, is a recipe that allows the tomato flavor to shine with its simplicity. Not every tomato that says “San Marzano” on the label actually qualifies as true D.O.P. tomatoes. Some are grown in America using San Marzano seeds, and are often labeled as “San Marzano style.” You have to look for a little red emblem on the label for the D.O.P. designation to know that they are the real deal. These might not be too easy to find, depending where you are. And if you were to find them in a store or online, they would be on the pricier side.
Prep Time 70 minutes
Total Time 70 minutes
Servings 2 cups
Ingredients
28 ounces Cento Brand San Marzano Organic Tomatoes
1 tablespoon olive oil
3 cloves garlic grated or pressed
1/2 teaspoon salt plus extra, to taste
freshly ground black pepper to taste
Instructions
Place a fine-mesh strainer over a bowl and pour the tomatoes into the strainer.
Shake them back and forth a bit until they settle, then let them drain for 1 hour.
You will be left with the tomatoes in a thick puree.
The strained liquid can either be discarded, or used in a Bloody Mary, your call.
Over a bowl, gently puncture the bottom or side of each tomato with your thumb and push out the seeds so they fall into the bowl.
Remove as many of the seeds as possible (you won’t get them all, and that’s OK), doing your best not to discard any of the tomato flesh or thick puree.
Combine the tomatoes, thick puree from the strainer, oil, garlic, and ½ teaspoon salt in a food processor or blender.
If using a food processor or regular blender, pulse multiple times until smooth.
If using a high-powered blender, blend on a low setting until smooth.
If you blend it too intensely for too long, you’ll incorporate air bubbles into the sauce, thus diluting the flavor.
Season with salt and pepper to taste.
Recipe Notes
The sauce will keep in the fridge for a week. Allow to come to room temperature before making your pizzas. Sauce freezes nicely.
Calories 306 kcal
From: Brian L. Patton @ eatingrules.com/
Pomodoro Perfetti, or Perfect Tomato Sauce, is a recipe that allows the tomato flavor to shine with its simplicity. Not every tomato that says “San Marzano” on the label actually qualifies as true D.O.P. tomatoes. Some are grown in America using San Marzano seeds, and are often labeled as “San Marzano style.” You have to look for a little red emblem on the label for the D.O.P. designation to know that they are the real deal. These might not be too easy to find, depending where you are. And if you were to find them in a store or online, they would be on the pricier side.
Prep Time 70 minutes
Total Time 70 minutes
Servings 2 cups
Ingredients
28 ounces Cento Brand San Marzano Organic Tomatoes
1 tablespoon olive oil
3 cloves garlic grated or pressed
1/2 teaspoon salt plus extra, to taste
freshly ground black pepper to taste
Instructions
Place a fine-mesh strainer over a bowl and pour the tomatoes into the strainer.
Shake them back and forth a bit until they settle, then let them drain for 1 hour.
You will be left with the tomatoes in a thick puree.
The strained liquid can either be discarded, or used in a Bloody Mary, your call.
Over a bowl, gently puncture the bottom or side of each tomato with your thumb and push out the seeds so they fall into the bowl.
Remove as many of the seeds as possible (you won’t get them all, and that’s OK), doing your best not to discard any of the tomato flesh or thick puree.
Combine the tomatoes, thick puree from the strainer, oil, garlic, and ½ teaspoon salt in a food processor or blender.
If using a food processor or regular blender, pulse multiple times until smooth.
If using a high-powered blender, blend on a low setting until smooth.
If you blend it too intensely for too long, you’ll incorporate air bubbles into the sauce, thus diluting the flavor.
Season with salt and pepper to taste.
Recipe Notes
The sauce will keep in the fridge for a week. Allow to come to room temperature before making your pizzas. Sauce freezes nicely.
Calories 306 kcal
