San Marzano sauce.

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Kleftiwallah

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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.
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Auntiemogs

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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  :)
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Kleftiwallah

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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.

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Growster...

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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!

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Kleftiwallah

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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.

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snowdrops

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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
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sunshineband

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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
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Kleftiwallah

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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.

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johnjsdb

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Re: San Marzano sauce.
« Reply #8 on: September 05, 2019, 16:28 »
What does zizzing mean?

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snowdrops

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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!😉)



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