#san marzano tomatoes

[scr4n]

Sugo 🇮🇹

Rigatoni All'Arrabbiata, spicy San Marzano & fresh baby plum tomato sugo (Lazio) 🔥

[dinosaurwithablog]

I made a bunch of homemade ricotta cheese so I decided to make stuffed shells with it because they are delicious 😋 I mixed the ricotta with an egg, freshly grated pecorino romano, parmesan reggiano, caciocavallo, asiago cheeses, and seasoning. I made a pot of marinara sauce using San Marzano tomatoes, fresh basil, oregano, minced garlic, parmesan reggiano rinds, bay leaves, salt and pepper. It was excellent!! 😍 I used pre-made pasta shells. I filled each shell with generous amounts of my cheese mixture and laid them on a bed of my delightful marinara sauce. I sprinkled freshly grated caciocavallo and parmesan reggiano cheeses on top and put it in the oven. What came out of that oven 40 minutes later was an incredible Italian dish, which I served with a tossed salad 🥗 I needed something to lighten things up and help all that cheese get through my digestive system 😉😁 Of course, I made garlic bread out of a wonderful, crusty loaf of bread. And as is my nature, I sprinkled freshly grated cheeses on top of the garlic bread. I can't wait to get hungry again so I can have some more. I love Italian food!!!! ❤️ It's such great food and it tastes sooooooo good!! 😁😍😋 in the words of Julia Child... bon appétit!!

[greenwitchcrafts]

Today's garden harvest turned out great!

[fieriframes]

[San Marzano tomatoes, crushed by hand. -Okay. -And tomato paste. Salt and pepper, oregano. After that's cooked for a while, we're going to add the fresh basil.]

[mughuaudaxpuer]

Rita margarita 🍕

After I ate this,me 😳

Guess this cheese used

In this pizza.🍷

🧀.

[ronniefein]

The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

1 medium eggplant

salt

4 tablespoons olive oil, approximately

1 onion, chopped

1 large clove garlic, chopped

8-10 plum tomatoes, sliced

1 tablespoon chopped fresh basil

1 cup ricotta cheese

1-1/2 cups shredded mozzarella cheese

2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

[the-re-farmer]

Our 2024 Garden: a morning of peppers

Things definitely not chilly last night, though not – thankfully – frost chilly. We dropped to 6C/43F. Our expected high today is only 17C/63F, with tomorrow about the same. Then we’re supposed to warm up again over the next week, and even reach temperatures as high as 25C/77F before they start to drop again. Even the long range forecast into October has changed to warmer predictions, though we…

[themanhattanfoodproject]

This looks like some linguini in a simple tomato sauce, but it’s actually linguini in a tomato-garlic-nduja sauce. Nduja is a soft, spicy spread made from prosciutto (think an Italian version of sobrasada) that I love to smear on toast, but it wasn’t until I read Missy Robbins’s Pasta that I learned you could melt it into a lovely sauce. This isn’t a dish that’s super-complex, but I want to play with it a bit before I throw it up on the blog proper.

[francesderwent]

my toxic trait is I agree with Carmy that that spaghetti recipe looks bad

[geturasstomars]

you can't truly know a man until you've seen her go sandwich mode

[scr4n]

Pizza Punks 🍕

san marzano tomato, pepperoni, red pepper, jalapenõs, ‘nduja 🔥

[dinosaurwithablog]

I made lasagne for dinner. 8 cheeses, 2 meats, and a delightful sauce made with Cento tomatoes. They make their sauce with the sweetest tomatoes from the San Marzano Valley in Italy 🇮🇹 😍 😋 it's absolutely delicious and so was the lasagne. Mmmmmmmmmmmm 😋 😋 😋

[oliviawebsite]

getting real good at this whole "rice n beans" things tbh

[fieriframes]

[We're gonna sauté a little olive oil with fresh onion, roasted garlic. Okay. We're just gonna add our San Marzano tomatoes. Are you gonna marry these back and forth to rinse them out? I'll do the real deal.]

[arlathen]

made a delicious lasagna for dinner <3

[the-re-farmer]

Our 2024 Garden: triple harvest!

Harvest was split between morning and evening today! I did a double harvest as part of my morning rounds today. Here is what was ready to be picked. View this post on Instagram A post shared by The Re-Farmer (@the.refarmer) Three Summer of Melons blend melons were ready to pick this morning, as were some Dragonfly and Sweet Chocolate peppers, a handful of beans, a few Chocolate Cherry…