Anyone know where I can buy these tomatoes either off the vine or canned around town?
Lisa Merrell - 2208 W. 81st St. This is the last weekend of the summer she is open.
She is the daughter of the late tomato man.
She had San Marzano plants in the spring and I bet she has some fruit. San Marzano are the best to make sauces.
Quote from: RecycleMichael on August 05, 2011, 10:05:55 PM
Lisa Merrell - 2208 W. 81st St. This is the last weekend of the summer she is open.
She is the daughter of the late tomato man.
She had San Marzano plants in the spring and I bet she has some fruit. San Marzano are the best to make sauces.
You rock..
My San Marzano tomato odyssey today began at Tomato Man Daughter's joint that was closed for the season, then went to Conrad Farms, Carmichael's, Dotson's, Reasor's, Food Pyramid, and Super Target. Struck out. Finally, found what I was going to order on-line at Whole Foods.
This marinara I plan to make with it better turn out good.
We really should plan on growing them next year. They should thrive in Oklahoma weather.
Quote from: RecycleMichael on August 06, 2011, 09:29:57 PM
We really should plan on growing them next year. They should thrive in Oklahoma weather.
Now, if I only had some, oh, what do you call it? Oh yeah. Skill. Then I would be hell on wheels next year.
Quote from: RecycleMichael on August 06, 2011, 09:29:57 PM
We really should plan on growing them next year. They should thrive in Oklahoma weather.
One of the few things my dad and I did together..planting tomatoes. We both love them so much we could eat them sliced with a little pepper right off the vine. I might have to try that next spring. When is the planting season for that variety, as we typically just planted the beefsteak variety?
Quote from: RecycleMichael on August 05, 2011, 10:05:55 PM
Lisa Merrell - 2208 W. 81st St. This is the last weekend of the summer she is open.
She is the daughter of the late tomato man.
She had San Marzano plants in the spring and I bet she has some fruit. San Marzano are the best to make sauces.
I thought she was not there anymore. Her Father was the one who got me on the Cherokee Purple. I love those and he always had the best. I'm fed up with Lowe's Tomatoes. I have two beautiful growing plants and have yielded five tomatoes from one plant and the other just looks like a pretty weed. Second year of growing their crap. I will return and see her next Spring. Thanks for the info.
Quote from: DolfanBob on August 08, 2011, 12:48:53 PM
I thought she was not there anymore. Her Father was the one who got me on the Cherokee Purple. I love those and he always had the best. I'm fed up with Lowe's Tomatoes. I have two beautiful growing plants and have yielded five tomatoes from one plant and the other just looks like a pretty weed. Second year of growing their crap. I will return and see her next Spring. Thanks for the info.
She's gone all high tech:
http://www.tomatomansdaughter.com/
Quote from: RecycleMichael on August 06, 2011, 09:29:57 PM
We really should plan on growing them next year. They should thrive in Oklahoma weather.
I will look for some seeds. I did a row of regular Roma this year and got tons of fruit, but I would rather have a better tasting sauce variety. I'm not familiar with this breed??
Quote from: guido911 on August 06, 2011, 08:35:16 PM
My San Marzano tomato odyssey today began at Tomato Man Daughter's joint that was closed for the season, then went to Conrad Farms, Carmichael's, Dotson's, Reasor's, Food Pyramid, and Super Target. Struck out. Finally, found what I was going to order on-line at Whole Foods.
This marinara I plan to make with it better turn out good.
The Centos brand has whole San Marzano tomatoes and Reasors already carries that brand, I use it and it's very good. You should request that they add the San Marzano line for you. I bet they will, the Jenks location has added a number of specialty items at my wife's request.
Quote from: swake on August 08, 2011, 03:47:05 PM
The Centos brand has whole San Marzano tomatoes and Reasors already carries that brand, I use it and it's very good. You should request that they add the San Marzano line for you. I bet they will, the Jenks location has added a number of specialty items at my wife's request.
That's what I found at Whole Foods. Petty's might have it as well. Good idea on asking the store to carry a product.
Quote from: guido911 on August 08, 2011, 04:27:17 PM
That's what I found at Whole Foods. Petty's might have it as well. Good idea on asking the store to carry a product.
Petty's carries canned San Marzano's.
Quote from: DTowner on August 08, 2011, 04:53:09 PM
Petty's carries canned San Marzano's.
Thanks. If you haven't seen the hell I went through prior to finding these tomatoes at Whole Foods, look above for a good laugh.
Quote from: guido911 on August 06, 2011, 10:08:40 PM
Now, if I only had some, oh, what do you call it? Oh yeah. Skill. Then I would be hell on wheels next year.
Don't need skill...just lots of good compost, little water, little sun, and some luck. When you get the plants, plant them as deep as you can - as much of the trunk of the plant in the dirt, leaving just a few inches and a couple sets of leaves above ground. The stem will put on roots and growth will be enhanced. Mulch heavily with some rotted hay when the plants get above about a foot tall or so. 6" of hay in a 3 foot diameter cover around the base. Keep it 3" away from the stem in the center.
Right about now would be a great time to plant them, too. I have 3 nice large Cherokee Purple plants in pots (not pot!) that I am going to try to get in the ground next weekend. Should do well.
You could probably start from seed now, but would be a little dicey on timing.
I think I can declare victory with the marinara. Thinking of adding some white wine just to brighten it up.
Recipe:
1 onion small dice and 3 garlic gloves minced, saute in 3TB EVOO until translucent
Add 1 can SM tomatoes (28oz), 1/2 small can tomato paste, 3TB chopped basil & 3TB chopped parsley, 2 cups of crack, 2TB oregano, 1/4tsp red flake, 2tsp black pepper, 2TB Kosher Salt
Cook it as long as you want, in my opinion the longer the better. 30 minutes should do it.
You decide whether to add a layer of flavor with olives or capers, or by adding Parm.
I used a blender to thicken it up and remove the rustic appearance and taste.
That's pretty good. Also add 1/4 cup balsamic vinegar or 1/2 cub good red wine. Cook it at least 30 minutes and then chill it overnight. Reheat the next day to serve and add Lovera's hot Italian sausage (from Kreb's available at Reasor's)
Quote from: swake on August 08, 2011, 09:38:58 PM
That's pretty good. Also add 1/4 cup balsamic vinegar or 1/2 cub good red wine. Cook it at least 30 minutes and then chill it overnight. Reheat the next day to serve and add Lovera's hot Italian sausage (from Kreb's available at Reasor's)
Awwww, Swake. From mine:
QuoteAdd 1 can SM tomatoes (28oz), 1/2 small can tomato paste, 3TB chopped basil & 3TB chopped parsley, 2 cups of crack, 2TB oregano, 1/4tsp red flake, 2tsp black pepper, 2TB Kosher Salt
Quote from: swake on August 08, 2011, 09:38:58 PM
That's pretty good. Also add 1/4 cup balsamic vinegar or 1/2 cub good red wine. Cook it at least 30 minutes and then chill it overnight. Reheat the next day to serve and add Lovera's hot Italian sausage (from Kreb's available at Reasor's)
Never had the nerve to try balsamic in it, afraid of it getting too acidic. Now the red wine? Staple in my marinara. I suggest we have a marinara throw-down somewhere this fall. I'm pretty proud of mine.
Oh, and try sauteing that sausage on a bed of garlic simmering in red wine. It'll blow your mind. I quit buying Lovera's though when I discovered it's got BHA and BHT in it. I'm starting to learn how to make my own sausage. I guess I should just befriend any member of the U.S. Congress. They are great at making sausage!
This summer I've gotten hooked on lemon caper sauce:
4 tbs butter
1 clove finely minced garlic (or two, is there such a thing as too much garlic?)
Juice and zest from one large whole lemon
2 tsp capers
Combine all ingredients in a small saute pan. Melt the butter and saute the capers and garlic lightly, pour over your favorite pasta, or just drink it out of the pan ;) You can also add shallots. Goes well over fish or poultry as well. You can play around with it adding a little white wine in or olive oil, but I don't think you can beat the taste of the butter with the rest of the ingredients.
I serve it over my pasta primavera which is loaded with all sorts of fresh veggies this time of year.
Quote from: Conan71 on August 08, 2011, 11:20:25 PM
Never had the nerve to try balsamic in it, afraid of it getting too acidic. Now the red wine? Staple in my marinara. I suggest we have a marinara throw-down somewhere this fall. I'm pretty proud of mine.
Oh, and try sauteing that sausage on a bed of garlic simmering in red wine. It'll blow your mind. I quit buying Lovera's though when I discovered it's got BHA and BHT in it. I'm starting to learn how to make my own sausage. I guess I should just befriend any member of the U.S. Congress. They are great at making sausage!
This summer I've gotten hooked on lemon caper sauce:
4 tbs butter
1 clove finely minced garlic (or two, is there such a thing as too much garlic?)
Juice and zest from one large whole lemon
2 tsp capers
Combine all ingredients in a small saute pan. Melt the butter and saute the capers and garlic lightly, pour over your favorite pasta, or just drink it out of the pan ;) You can also add shallots. Goes well over fish or poultry as well. You can play around with it adding a little white wine in or olive oil, but I don't think you can beat the taste of the butter with the rest of the ingredients.
I serve it over my pasta primavera which is loaded with all sorts of fresh veggies this time of year.
My wife just got a grinder for her Kitchenaid. We have tried making burger, haven't tried sausage yet.
Quote from: guido911 on August 08, 2011, 10:46:38 PM
Awwww, Swake. From mine:
Half a bottle of wine? You are serious.
Quote from: guido911 on August 08, 2011, 09:15:57 PM
3TB EVOO
I didn't realize your real name was Rachael. :o
(Don't take that the wrong way, I wasn't insulting the part that involves cooking ;))