Recently, Muir Glen introduced a series of "2012 Reserve" canned tomatoes, produced in limited quantities (apparently they are grown on only 13 acres), and available at Whole Foods. In their words, the Reserve series "represent the pinnacle of the tomato season each year." They're available in both regular and "fire-roasted" form. Are they worth seeking out?
'Canned Tomatoes' on Serious Eats
You could say we're fans of Chris Bianco's pizza around here on Slice. So we were excited to find out what's recently been bubbling and fermenting in the fertile mind of the First Poet Laureate of pizza: his own line of organic San Marzano tomatoes.
Though it's not nearly as famous, there is a non-New-England kind of clam chowder out there. Instead of the heavy cream or milk, this one is laced with tomatoes and a healthy abundance of other vegetables. It's a lighter option, but still very comforting.
This Tofu and Mushroom Marsala recipe from the Moosewood Restaurant Simple Suppers cookbook is unexpected. It's unexpectedly hearty, despite being completely meatless. It's unexpectedly brothy, almost like a soup. It's unexpectedly unfussy, especially for a recipe with the words "tofu" and "marsala" in the title.
Just what are DOP tomatoes? Good question. The simple answer? DOP stands for the Italian phrase Denominazione d' Origine Protetta (roughly, "protected designation of origin"). The long answer, inside.
If you (along with the rest of us mortals) live in a place where fresh tomatoes are out of season, it's time to reach into the pantry and starting loving those canned beauties. Here are my top five ways to enjoy them. What are yours?
You may remember the preliminary round of canned-tomato sampling that we did in September, in which we asked for input on tomato brands for Round 2. Well, here's Round 2. With a surprising winner....
In the interest of finding a great-tasting canned tomato for pizza-making, a small group of pizza and tomato enthusiasts taste-tested 16 different canned tomatoes. Though this tasting is not as scientifically rigorous as it might be, there were some interesting observations. High price is not predicative of good flavor. Second, the "DOP" tomatoes we tasted did not score very high at all. And the top two spots weren't even San Marzano tomatoes from Italy; instead, they were grown in California's Central Valley.
Due to unhappy experiences with licorice at Grandmother's as a child, I've long been an anisephobic eater. I don't think I'm alone—the flavor of black licorice is distinct enough to have long spawned lovers and haters. I was, and still...
My take on marinara sauce (actually the sauce of the seafarers) is a basic tomato sauce. In some places it just means garlic oil and parsley, and in others it is as elaborate as tomatoes, peppers, and lots of herbs....