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Old 07-08-2011, 04:06 PM   #15
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Join Date: May 2008
Location: Vermont
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Originally Posted by NFRs2000nyc View Post
Do not ever use FRESH tomatoes in the US. Sure, raw tomato recipes sound great, but tomatoes in the US are ****, full of water, and have little flavor. In the US, buy Italian San Marzano canned tomatoes, and use those. If you INSIST on using fresh tomatoes, like when they are in season, use roma tomatoes. Cut them in half, salt the flesh, and bake them in the over for about an hour at 250. This will evaporate a lot of the water, concentrating the flavor, and keeping your sauce from going watery.
you realize that there are hundreds of varieties of tomatoes? you just have to find the right ones. and in most cases you want to scrape out most of the liquid and seeds no matter what kind you use. it's not the tomatoes, it the method.

i will also point out that tomatoes are not native to italy.
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