Sunday, August 24, 2014

Review of Annie's San Marzano tomato

INCREDIBLE!  I don't know what took me so long to warm up to Roma tomatoes, and San Marzano definitely have a reputation for being the best, but WOW!  These little guys make the best sauce ever, and in about half the time.  Just a quick scald (3-4 minutes in boiling water) then cool, chop off the top and the skin slips right off.  Every bit of meat remains.  Finally a squeeze over the garbage bowl to remove seeds and into the blender.  The puree is so thick that it often gets stuck in the blender.  So much easier than beefsteaks, and the flavor is incredible.  I really want to try the San Marzanos grown in Italy.

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