SAN MARZANO WHOLE PEELED TOMATOES RECIPES

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CLASSIC MARINARA SAUCE RECIPE - NYT COOKING



Classic Marinara Sauce Recipe - NYT Cooking image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Total Time 25 minutes

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

  • Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  • In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 7 grams, CarbohydrateContent 6 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 275 milligrams, SugarContent 3 grams

AUTHENTIC BAKED ZITI RECIPE - FOOD.COM - RECIPES, FOOD ...



Authentic Baked Ziti Recipe - Food.com - Recipes, Food ... image

Baked Ziti is a wonderful dish all its own. When done correctly, it is actually very different from lasagna. If you get good ingredients and follow this recipe, you will end up with a delicious and unique authentic Italian meal that tastes like nothing you've ever had before! A word about the ingredients: fresh mozzarella cheese is not the same thing as part-skim mozarella cheese. Use fresh mozarella in this recipe. Marzano tomatoes are a must for this recipe as well, but in a pinch, Progresso whole Italian tomatoes will do. Fresh herbs can be found in the produce section of most stores, but dried herbs can be substituted.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ziti pasta
1 lb fresh mozzarella cheese
3/4 cup freshly grated parmesan cheese
salt
pepper
crushed red pepper flakes
2 tablespoons extra virgin olive oil
1/2 lb sweet Italian sausage
1/2 lb hot Italian sausage
1/2 medium onion, diced
4 garlic cloves, minced
28 ounces whole peeled san marzano tomatoes
6 ounces marzano tomato paste
2 sprigs fresh thyme
1 sprig fresh basil

Steps:

  • SAUCE.
  • Remove the sausage casings and crumble the sausage.
  • Add 2 teaspoons of olive oil to a pan, and brown the sausage.
  • Puree the tomatoes in a blender (not too much).
  • Add onions and garlic to now-browned sausage. Cook for a few more minutes until transparent.
  • Add your tomato puree to the sausage.
  • Add thyme and basil to sauce.
  • Add some salt and pepper to taste.
  • Add a generous pinch of the pepper flakes.
  • Stir this up, heat to near-boil, then let it simmer covered on low for 15 minutes.
  • BUILDING THE DISH.
  • Boil your ziti pasta to not quite al-dente. Don't overboil, pasta will soften while baking.
  • Cut the mozarella, half of it into 1/2 inch cubes, the other half in as thin of slices as you can manage.
  • Remove the herb sprigs from the sauce and discard.
  • Add the can of tomato paste to your sauce to thicken it up and give it a lively red color and more intense flavor.
  • Add the pasta, your sauce, the cubed mozarella and half the parmesan in a baking dish.
  • Top with the sliced mozarella and the remainder of the parmesan.
  • Bake for about 30 minutes until golden.

Nutrition Facts : Calories 841.9, FatContent 40, SaturatedFatContent 17.9, CholesterolContent 103.7, SodiumContent 1758.5, CarbohydrateContent 73.5, FiberContent 5.2, SugarContent 10.3, ProteinContent 47.3

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