Why Are They So Expensive ?

A good question. The Strianese on the left in a small can cost the same as the DiNapoli in a large can on the right. Twice as much per ounce? Yes, because the Strianese are San Marzano tomatoes, hand picked and processed from a small region in the south of Italy, and considered by many chefs to be the very best in the world. The DiNapoli Italian style tomatoes, while very good, are mechanically harvested in the US where ease of process can be more important than quality and taste. The Strianese have the two seals required to be official San Marzano tomatoes. controlled by the European Union and the San Marzano growers association.

For the full story, read the background article found by clicking on the San Marzano tab at the top of this blog. Then, try them out. Visit here a bit later for a simple pasta sauce made from the very best tomatoes in the world - yes, better than home-grown.

San Marzano sauce

Well, I promised a simple recipe for San Marzano pasta sauce, so here it is. Some folks said I should show pictures of the finished dishes, but I am not a food photographer as I am sure you will agree. This photo is the finished dish

INGREDIENTS
One can San Marzano tomatoes, mushed by hand or implement

1/2 package (8 ounces) of your favorite fast cooking Fettuccini

basil

flat leaf parsley

garlic powder (1 tablespoon)
fresh grated Parmesan cheese 
 

If you are using dried herbs, one tablespoon each added to the tomatoes before cooking. For fresh herbs. two tablespoons each added after the sauce and pasta are combined.

METHOD
Heat the tomato sauce for five minutes before starting to heat the pasta water since the pasta will cook in four minutes. When the pasta is cooked al dente, drain and add the sauce and fresh herbs. Sprinkle with the cheese and serve. Dinner done in 15 minutes. Serves two as a main course or four as a side dish.

Black Olive Soup - an Italian Crema

In Italian, a crema is a puree that is thickened with potato. This soup is quite thick and should be served in small quantities either as a soup course or as an anti-pasto as shown here.

INGREDIENTS

1 small white onion, minced

2 cloves garlic, minced

3 tablespoons olive oil

2 ½ cups chicken stock

2 large cans (6 oz) pitted black olives, chopped

½ cup marsala wine

1 small golden potato, diced

1 Pinch black pepper, freshly ground

METHOD

In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes until onion is translucent. Add all the remaining ingredients, bring to a boil for three minutes and then reduce to simmer. Cover and simmer for 15 to 20 minutes, stirring occasionally. Remove from heat and, in small batches, puree in a blender or food processor. Serve hot, garnished with chopped Italian parsley.

As an anti-pasto, serve with either Sauvignon Blanc or Rosatello. As a soup dish, a medium red like Sangiovese or a continuation of the pasta wine.