Apples of Love

If the Spanish conquistadors had known what they were onto when they brought tomatoes to the old world in the sixteenth century, they wouldn't have spent the rest of their careers searching for gold, because they had already found it. If any of them had any prescience at all, they would have simply opened a canning facility somewhere in the vicinity of Mount Vesuvius, and begun mining the gold that became known as pomodòri 'golden apples'.

By the time southern Italians began manufacturing pasta asciuta 'semolina pasta' in the late eighteenth century, inovative chefs had already invented dozens of preparations for tomatoes (also referred to pómi d'amore 'apples of love'). So when tomato sauce was introduced to pasta, it was indeed love at first sight. Pasta alla marinara was love at first sight for me, anyway.

But due to restrictions imposed by Mother Nature, we here in America can enjoy fresh, vine-ripened plum tomatoes for only about three months of the year. The rest of the time, we depend on the canned variety.

Of those tomatoes that find their way into cans, foodies and gourmets acknowledge those that come from the region of San Marzano to be the finest. There's a lot of talk about the volcanic soil of Calabria; the intensity of the sun in the region; even the name God works its way into the conversation from time to time. Nevertheless, the Italian government has taken the region seriously enough to give the local growers a D.O.C. (Denominazione d'Originata Controllata, or Government Certification).

But there's a knock-off artist lurking around every Cypress tree, and it wasn't too long before canned tomatoes labeled tipo di San Marzano, 'San Marzano-style' began appearing at Italian delis. The latest craze in the tomato game, is taking the seeds from San Marzano tomatoes, and growing them elsewhere in the world. I'm aware of a California grower who's doing well by marketing his tomatoes as having been grown from "San Marzano tomato seeds."

It is encouraging, though, that for the past several years, American growers have begun competing favorably against their Calabrian bretheren. Muir Glen, in Petaluma, CA., for example, grows wonderful organic tomatoes that are readily available at your local grocery super-store.

But there's a problem that crops up with canned tomatoes, especially if they come in unlined cans: they taste "canned." Tomatoes, being acid as they are, often interact with the metal, and absorb some of the metallic taste.

My Sicilian grandmother (and I'm sure her peers as well) solved this problem by adding grated carrot to her marinara sauce. I've seen some validation of this technique in recipes from Mario Batali, and recently, from Pino Luongo in his cookbook, "Simply Tuscan." In fact, Mr. Luongo goes so far as to include a stalk of celery too.

Here in Connecticut, we're probably two and a half months away from picking the first plum tomato. But wouldn't it be great to go to a farmer's market, and see that someone there is selling plum tomatoes grown from San Marzano seeds.

And here is the most requested recipe from the archives of my first Web site, www.northend.com; my grandmother's tomato sauce. (reprinted from my first cookbook, La Cucina dei Poveri). Buon appetito.

Salsa di Pomodoro
My Grandmother's Tomato Sauce

Ingredients:

Olive Oil
4 Cloves garlic, peeled, and thinly sliced
2 28 oz. Cans peeled tomatoes (preferably San Marzano)
1 Small carrot, finely shredded
1/2 tsp. Red pepper flakes
2 Tbs. Fresh oregano, finely chopped
2 Tbs. Fresh basil, finely chopped
1/4 Cup Flat leaf Italian parsley, finely chopped
Salt & freshly ground black pepper

Preparation:

Heat a large sauté pan over medium heat, then add enough olive oil to coat the bottom of the pan. Add the garlic, and sauté, shaking the pan for about one minute, until the garlic begins to give up its aroma.

Remove the pan from the heat and add the tomatoes. Return the pan to the heat and begin to break the tomatoes with either the back of a fork, or a wooden spoon. Lower the heat to medium-low and simmer the tomatoes to evaporate some of the liquid, then add the carrot, the red pepper flakes and the oregano.

Simmer gently for about twenty minutes, or until the sauce has thickened and the clear liquid from the tomatoes has evaporated. Add the parsley and season with salt and pepper.

Makes approximately 1 1/2 Quarts

Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits interfere with his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com or mailto:info@skiplombardi.com

---

Braised Fish in Soy Sauce (Hong Shao Yu)

Braised fish in soy sauce is the basic craft of... Read More

Wild Watercress Soupt (Nasturtium officinale)

Wild Watercress soup is a delicious and nutritious recipe with... Read More

London Broil - Garlic

eRix Recipes London broil - Garlic Ingredients: ? 2... Read More

Easy No-Roll Pie Crust

EASY No-Roll Pie Crust3 cups flour1 teaspoon salt2 teaspoons sugar2/3... Read More

Easy Holiday Quick Bread Recipes

Quick breads are a quick, easy accompaniment to any holiday... Read More

Chicken Wings with Oyster Sauce

Chicken wings with oyster sauce Servings: 3-4Ingredients: 12 chicken wings½... Read More

Famous Secret Recipes Exposed!: Rosemary Chicken with Orange-Maple Glaze

Prep Time: 5 Minutes Cook Time: 30 Minutes Ready In:... Read More

Spinach Salad with Mango and Papaya

This is a great summer salad, leaving you refreshed even... Read More

Main Dish Zucchini Recipes

With summer coming to an end, you probably have an... Read More

Rib-Eye Steak with Mushrooms and Bleu Cheese

This is a mouth watering steak. Every time I serve... Read More

Cookbook Publishing - The Basic Ingredients and the Secrets to Success

You are about to embark on the most exciting enterprise... Read More

School Lunches the Frugal Way!

It seems that school starts earlier every year. So it's... Read More

Vegetarian Gourmet----Meatless Makeovers

Three years ago I decided to go "meatless." It wasn't... Read More

Weird Foods Of The World - Chinese

I have eaten some weird and wonderful dishes around the... Read More

Are You Looking for a Breathtaking Chili?

Chili cooks always want to discover that award-winning chili recipe... Read More

Spanish Food - The Tasty Tortilla

It certainly is a poor man or woman who cannot... Read More

Chicken with White Wine & Pasta

Here is a great recipe that is so simple to... Read More

Cookware: What You Need And What You Don?t

Cookware is always a rather contentious subject. I have seen... Read More

Nutritious Chocolate Recipes

Are you eating enough fruit lately? How about chocolate? Well,... Read More

Healthy Yummy Bran Muffins

An Individual Health Recipe to EnjoyToo many people start their... Read More

The Perfect First Date Meal For The Culinary Illiterate

The Microwave Generation of the 1990's has now finished school... Read More

The Creamy Taste Of Fudge!

Fudge is a treat that everyone loves. It doesn't matter... Read More

Cooking Roast Prime Rib on the Grill

Love the taste of prime rib? Love the taste of... Read More

Holiday Recipe: Filled Cookies

From the book: Christmas In Dairyland (True Stories From a... Read More

Weight Loss Recipe: Turkey Tomato Wrap

Are you struggling to lose or maintain your weight? Then... Read More

Straight Talk from a Comfort Foodie: Strudel Makes the Woman

Strudel Makes the WomanGrandpa Max loved butter cookies. He liked... Read More

How to Make Beer

Making beer is easy, inexpensive, and most of all, fun.... Read More

Juniors Cheesecake

Juniors cheesecake restaurant was founded in 1950 by Harry Rosen,... Read More

All-Wheat Superb Rolls

Note: The stone ground whole-wheat flour adds only 1.3 Teasps... Read More

How to Easily Make Sourdough French Toast Like Cracker Barrel

I got an idea one day when I was in... Read More

Chicken Adobo

This particular recipe is Phillipian. Here are the ingredients you... Read More

Staight Talk from a Comfort Foodie: World Peace Through Vegetarianism

I became a vegetarian in the early 80's. The Czech... Read More

Italian Recipes ? Top 3 Dinner Recipes That You Should Prepare Tonight!

If you are wondering what to prepare for dinner tonight,... Read More