What's for Dinner?
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FlamingoEmporium
Senior Member
Wow that’s extremely similar, almost exact to the recipe I use for sauce. I didn’t have san marzano growing in the garden, I might try to source some seed this fall. But with the tomato mill, it takes out all the skin and seeds. The juice from my tomatoes replaced the water you added. You are right it is extremely easy and delicious.
FlamingoEmporium
Senior Member
Did you buy plants or seed ?
Fox Squirrel Vin
Senior Member
Seed. Tomatoes are one of the easiest plants to start from seed. I'm not paying $5 for one plant at Lowes/HD
Fox Squirrel Vin
Senior Member
Seed. Tomatoes are one of the easiest plants to start from seed. I'm not paying $5 for one plant at Lowes/HD
FlamingoEmporium
Senior Member
Next question, where did you get the seeds.
it’s amazing how Lowes expects people to buy one tomato plant for $5.
years ago up in the frozen wilderness of NY you could get a six pack of tomato plants for $1.50. I start pretty much everything from seed Here.
my tomatoes are done for the season here. Peanuts are in already for summer. Maybe some Okra.
Fox Squirrel Vin
Senior Member
I buy from a lot of different companies, just because I like to try a lot of the things you dont commonly see. Baker Creek Heirloom Seed Company is one of my favorites.
My spring planting is still in progress. I have 6 trays of peppers to get out yet, 216 plants. All started indoors. I make a lot of fermented pepper sauces for the farmers market. They tolerate our summer heat.
I have a lot of peanuts growing too, problem is they are randomly planted all over the place. My Fox Squirrels are quite the peanut farmers.
FlamingoEmporium
Senior Member
Yup Baker Creek is my go to but no San marzano
Fox Squirrel Vin
Senior Member
I got those from Ohio Heirloom
Link: San Marzano Heirloom Tomato Seeds
These are also a really amazing variety to try, the flavor is fantastic if you let them fully ripen on the vine. I dry these for sun dried, make tomato powder out of them for paste and they are the first to sell at the market.
https://ohioheirloomseeds.com/products/cherokee-purple-heirloom-tomato-seeds
These guys are very dependable and have great customer service if you run into problems... Can be a little pricey, but most of them are now.
https://www.johnnyseeds.com/vegetab...o-seed-3405G.html?cgid=paste-tomatoes#start=1
Fox Squirrel Vin
Senior Member
I like their marketing hype calling it a San Marzano II variety. There is only one San Marzano variety because it breeds true by open air polination and the USDA seed is what was used to develop the Roma tomato in 1955 (which is not an Italian tomato at all, it was hybridized in the US to be a green pick determinate plant). If it is an improved variety then it's a genetic cross and not a true San Marzano.
Well, I've grown it and it tastes and processes great.
Holy smokes. That is way different from the recipe I found on a quick search to get an idea what it is.
Take a little meat, add meat, plus a touch of meat. Then add in some herbs, spices, a little seasoning, and then add in more meat, bone in meat, additional bone for extra flavor, and finish with ground meat. Add some vegetables for character, simmer and serve.
No wonder it's good.
The recipe I found was involved. Lots of vegetable, but not so many different meats. I might have to try something in the middle, but now I'm even more interested.
https://www.allrecipes.com/recipe/257186/puerto-rican-sancocho/
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Back in the saddle. Tonight we had a 1.75" thick pork rib chop, which I seared, then finished in a cream/stock sauce with mushrooms, garlic, and thyme. DW made a puree of broccoli and spinach (lemon zest, nutmeg, etc.); green beans with Cambazola; roasted fennel; roasted eggplant with EVOO and Italian herbs.
Rotisserie game hen, 'fancy rice' (cause it's lazy rice, and we're funny), broccoli salad, and grilled asparagus.
Red or Green?
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