Cured San Marzano Tomatoes Food

SAN MARZANO TOMATO SAUCE RECIPE

Steps:

• Place garlic cloves on a board and with the flat side of a knife press the cloves to slightly crush them. Remove the skins. Set aside.
• Chop the onion very finely or alternatively mince the onion. Set aside.
• In a cold skillet, add extra virgin olive oil and cracked, peeled garlic.
• Place the skillet over medium heat, allowing the garlic to simmer and become pale gold stirring regularly. Don't let the garlic burn! Remove the garlic and discard.
• Add the very finely chopped or minced onion to the garlic flavored oil and cook over medium heat for 5-8 minutes, stirring regularly. Allow the onion to soften but not color beyond golden. Check the cooking of the onion closely and adjust the temperature if you need to.
• Add the pureed tomatoes, a sprinkle of salt and black pepper. At this stage don't add any water - you can always add some later if needed.
• Reduce to low heat and simmer gently uncovered for 20 minutes until slightly thickened. In the last 5 minutes stir in chopped basil. Taste for salt and adjust as desired.
• Delicious stirred through al dente pasta and topped with parmesan cheese!

CURED SAN MARZANO TOMATOES

Steps:

• Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.
• Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.
• To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.