San Marzano sauce.

  • 9 Replies
  • 599 Views
*

Kleftiwallah

  • Hero Member
  • *****
  • Location: North Wiltshire
  • 3021
San Marzano sauce.
« on: September 03, 2019, 11:23 »
Good morning everyone, 
too wet to cut the grass so I'm looking at 8lbs of San Marzano tom's,  I'd like to convert them to pizza sauce but not looking forward to the arduous task of peeling them.  Anyone out there got any hints on what to do? ???

Cheers,  Tony.
I may be growing OLD, but I refuse to grow UP !

*

Auntiemogs

  • Hero Member
  • *****
  • Location: Isle of Sheppey, Kent
  • 2776
Re: San Marzano sauce.
« Reply #1 on: September 03, 2019, 11:37 »
Do you really have to skin them? My saucing toms have quite thin skins, and I think they add texture to the sauce....

I cut my saucing toms into chunks, add roughly chopped onions, garlic, herbs (dried or fresh).  Mix with a good glug of olive oil, a dash of balsalmic vinegar and some seasoning (and small amount of sugar sometimes), and roast in the oven @180C for around an hour (stir occasionally).  I then use a stick blender to whizz it all up, but the skins will be easy enough to remove if you don't want them.

AM  :)
I would rather live in a world
where my life is surrounded by mystery
than live in a world so small that my mind could comprehend it...✿~ Harry Emerson Fosdick

*

Kleftiwallah

  • Hero Member
  • *****
  • Location: North Wiltshire
  • 3021
Re: San Marzano sauce.
« Reply #2 on: September 03, 2019, 12:39 »
Hello Auntiemogs, If it were 'normal' tomatoes I'd bung 'em all in the zizzer and blast them.

Anyway, job done, I left them in the hot water for atad longer and squeezed them (as you would milking a cow) and they all alid out.  Quite a a bit of liquid which I've put to one side should ity be needed.

Cheers,  Tony.

*

Growster...

  • Hero Member
  • *****
  • Location: Hawkhurst, Kent
  • 10040
Re: San Marzano sauce.
« Reply #3 on: September 04, 2019, 06:53 »
We're in the middle of a glut of toms - only Shirley and GD this year.

Up to yesterday, we were blanching, peeling, cutting out the white etc, and as usual it was taking ages, so after yet another haul, I did as Klefters suggested. "I'd bung 'em all in the zizzer and blast them"!

As Aunty says, the texture improves, and there's much more 'bite', so it's a winner as far as I'm concerned!

*

Kleftiwallah

  • Hero Member
  • *****
  • Location: North Wiltshire
  • 3021
Re: San Marzano sauce.
« Reply #4 on: September 04, 2019, 16:11 »

So out of 8lbs of San Marzano tom's we finally ended up with three plastic takeaway (Chinese) meal boxes.

Cheers,  Tony.

*

snowdrops

  • Hero Member
  • *****
  • Location: Burbage,Leics
  • 15982
Re: San Marzano sauce.
« Reply #5 on: September 04, 2019, 20:40 »
I do what Auntiemoggs does minus the onions, after zizzing I sieve the seeds & skins out then return to the roasting pan & reduce the resulting mix until I get the texture I want. Last year I forgot 1 mix & it was very thick, so we lined a bun tray with cling film & put a dollop in each hole & froze it. When frozen we popped it out into a polybag & used it for pizza, looking to do the same this year if I get enough
A woman's place is in her garden.

See my diary pages here
and add a comment here

*

sunshineband

  • Global Moderator
  • Hero Member
  • *****
  • Location: Reading, Berkshire
  • 31997
  • Tallest Sunflower prizewinner 2014
    • A Little Bit of Sunshine
Re: San Marzano sauce.
« Reply #6 on: September 05, 2019, 08:31 »
If you really must get rid of seeds, or remains of skins, I find a mouli rather good for the job
Wisdom is knowing what to ignore - be comfortable in your own skin.
My Blog
My Diary
My Diary Comments

*

Kleftiwallah

  • Hero Member
  • *****
  • Location: North Wiltshire
  • 3021
Re: San Marzano sauce.
« Reply #7 on: September 05, 2019, 15:06 »
I have a follow on question, in nearly all the recipes I've looked at it says to add a little sugar to increase sweetness (if needed), could I add an apple or two instead? :wub:

Cheers,  Tony.

*

johnjsdb

  • Full Member
  • **
  • Location: Desford, Leicestershire
  • 51
Re: San Marzano sauce.
« Reply #8 on: September 05, 2019, 16:28 »
What does zizzing mean?

*

snowdrops

  • Hero Member
  • *****
  • Location: Burbage,Leics
  • 15982
Re: San Marzano sauce.
« Reply #9 on: September 05, 2019, 16:50 »
What does zizzing mean?

Either liquidising or I use a stick blender(we call it the zizzer!😉)



xx
Tom sauce

Started by sclarke624 on Cooking, Storing and Preserving

11 Replies
2081 Views
Last post September 10, 2009, 22:51
by tode
xx
Leek Sauce

Started by Debz on Cooking, Storing and Preserving

7 Replies
5573 Views
Last post November 08, 2008, 19:15
by Bombers
xx
Pasta sauce

Started by Elaine G on Cooking, Storing and Preserving

6 Replies
1741 Views
Last post October 13, 2011, 19:06
by sunshineband
question
Apple sauce

Started by matilda duck on Cooking, Storing and Preserving

7 Replies
1698 Views
Last post December 28, 2009, 13:07
by matilda duck
 

Page created in 0.12 seconds with 45 queries.

Powered by SMFPacks SEO Pro Mod |