Reviews (2)

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Martha Stewart Member

Rating: Unrated

09/14/2010

                I, also, spent a lot of time and money on this recipe and the tomatoes were so salty they were really awful.  I questioned the 1/2 cup of salt  since I thought I remembered Martha lightly sprinkling on the salt

Martha Stewart Member

Rating: Unrated

09/13/2010

                Do NOT use a full 1/2 cup of salt on the tomatoes!!!! The sauce was way too salty, and ruined several days of prep work ruined by following the recipe to a "T." Don't use any more than 1/8 of a cup salt, if that (and I LOVE salt).  Nonetheless, the flavors of the sauce were really interesting and I will make it again with this modification. 
                
                Also, I think the "curing" stage could probably be skipped altogether if you just strain the tomatoes in a fine mesh colander instead.

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Recipe Summary

Yield: Makes about 1 quart

Ingredients

Ingredient Checklist

3 (28-ounce) cans San Marzano tomatoes, halved and seeded

1/2 cup sugar

1/2 cup coarse salt

10 cloves garlic, smashed

2 lemon peels, cut into 3/4-inch-thick strips

2 orange peels, cut into 3/4-inch-thick strips

4 to 5 sprigs fresh thyme

4 to 5 sprigs fresh oregano

8 cups extra-virgin olive oil

Gallery

Recipe Summary

Yield: Makes about 1 quart

Recipe Summary

Yield: Makes about 1 quart

Recipe Summary

Yield: Makes about 1 quart

Yield: Makes about 1 quart

Makes about 1 quart

Ingredients

Ingredients

  • 3 (28-ounce) cans San Marzano tomatoes, halved and seeded
  • 1/2 cup sugar
  • 1/2 cup coarse salt
  • 10 cloves garlic, smashed
  • 2 lemon peels, cut into 3/4-inch-thick strips
  • 2 orange peels, cut into 3/4-inch-thick strips
  • 4 to 5 sprigs fresh thyme
  • 4 to 5 sprigs fresh oregano
  • 8 cups extra-virgin olive oil

Directions

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.

Reviews (2)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

09/14/2010

                I, also, spent a lot of time and money on this recipe and the tomatoes were so salty they were really awful.  I questioned the 1/2 cup of salt  since I thought I remembered Martha lightly sprinkling on the salt

Martha Stewart Member

Rating: Unrated

09/13/2010

                Do NOT use a full 1/2 cup of salt on the tomatoes!!!! The sauce was way too salty, and ruined several days of prep work ruined by following the recipe to a "T." Don't use any more than 1/8 of a cup salt, if that (and I LOVE salt).  Nonetheless, the flavors of the sauce were really interesting and I will make it again with this modification. 
                
                Also, I think the "curing" stage could probably be skipped altogether if you just strain the tomatoes in a fine mesh colander instead.

Reviews (2)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

09/14/2010

                I, also, spent a lot of time and money on this recipe and the tomatoes were so salty they were really awful.  I questioned the 1/2 cup of salt  since I thought I remembered Martha lightly sprinkling on the salt

Martha Stewart Member

Rating: Unrated

09/13/2010

                Do NOT use a full 1/2 cup of salt on the tomatoes!!!! The sauce was way too salty, and ruined several days of prep work ruined by following the recipe to a "T." Don't use any more than 1/8 of a cup salt, if that (and I LOVE salt).  Nonetheless, the flavors of the sauce were really interesting and I will make it again with this modification. 
                
                Also, I think the "curing" stage could probably be skipped altogether if you just strain the tomatoes in a fine mesh colander instead.

Martha Stewart Member

Rating: Unrated

09/14/2010

                I, also, spent a lot of time and money on this recipe and the tomatoes were so salty they were really awful.  I questioned the 1/2 cup of salt  since I thought I remembered Martha lightly sprinkling on the salt

Rating: Unrated

Rating: Unrated

09/13/2010

                Do NOT use a full 1/2 cup of salt on the tomatoes!!!! The sauce was way too salty, and ruined several days of prep work ruined by following the recipe to a "T." Don't use any more than 1/8 of a cup salt, if that (and I LOVE salt).  Nonetheless, the flavors of the sauce were really interesting and I will make it again with this modification. 
                
                Also, I think the "curing" stage could probably be skipped altogether if you just strain the tomatoes in a fine mesh colander instead.

All Reviews for Cured San Marzano Tomatoes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cured San Marzano Tomatoes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest