A few summers ago,I actually made and froze marinara sauce from 2 bushels of field fresh plum tomatoes, san marzanos included. When i finally ran out of those many gallons, i made the next large batch with the #10(6 pound) cans of Pastene plum tomatoes. Maybe it's just me, but i really couldn't tell the difference. Just made a big batch the other day. I freeze it and all my stews and soups and stock reductions- using this space-saving method:
http://food52.com/recipes/16882-best-way-to-efficiently-freezer-store-soups-broths-and-stews
The recipe on Food52 states "fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)" or canned tomatoes. Seems like out of season tomatoes you had produced, unfortunately, excessive water. Definitely try to change your mindset about canned tomatoes - look for BPA Free, DOP San Marzano and you will be surprised. Try this recipe again as suggested with plum tomatoes, if you don't want to use canned - its so easy and tasty.
Hazan's recipe calls for canned tomatoes, not fresh. Follow her directions and use the San Marzano tomatoes and you will have no problem.There is nothing wrong with canned tomatoes when fresh tomatoes are not in season.
Thank you got the advice LE BEC...I have always been anti can... Perhaps I should drop the stigma!! I will give it a shot.. Thinking this time if year it would result in a much better sauce .
hilary, alot of cooks, including me, make their marinara sauce with canned plum tomatoes, even in summer. Pastene makes a great product and the canned tomatoes that say San Marzano are considered the best quality for sauce.
btw, when you ask a 52 hotline question about a recipe, it is easier for us to answer you if you provide a link to that recipe!
Did not use Romas.. Used the Organic rounds..made the sauce an orange color. After reducing down an good hour and a half we had a useable sauce that was tasty ! I will list definitely use Romas next time I prepare this sauce.
Thank you Trena and Lori:)
Going on what you've asked, and not knowing Marcella Hazen's recipe, my first guess would be that the tomatoes weren't really ripe enough (given the time of year). I'd reduce the sauce more, and add stock or liquid if you over reduce in your quest for flavor. Good luck!
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http://food52.com/recipes/16882-best-way-to-efficiently-freezer-store-soups-broths-and-stews
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btw, when you ask a 52 hotline question about a recipe, it is easier for us to answer you if you provide a link to that recipe!
Thank you Trena and Lori:)