Board recs on those 2? Trying to perfect my red sauce.
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Best Quality Olive Oil and San Marzano Canned Tomatoes at HEB??
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Last: 11 mo ago by Science Denier
Orlando Ayala Cant Read
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AG
Probably the Alessi. The Central Market organic are good also. Not a fan of the Cento. If you use any chopped, get the Pomi, they are just tomatoes, nothing added and also imported from italy and very good.
For tomatoes, look for the cans with the DOP seal on them. Those are the real deal San Marzano tomatoes from Italy. For olive oil, I stick with California Olive Ranch. They're honest about where their oil comes from. Most aren't.
And don't get chopped. They're usually treated with calcium chloride so they stay whole. They won't break down with cooking. Use whole tomatoes, let them cook for about 15 minutes before you get after them with a potato masher. Or crush them by hand before you put them in the pot.
And don't get chopped. They're usually treated with calcium chloride so they stay whole. They won't break down with cooking. Use whole tomatoes, let them cook for about 15 minutes before you get after them with a potato masher. Or crush them by hand before you put them in the pot.
Both the Alessi and Central Market are DOP fwiw.
Texas Olive Ranch hands down. Great quality and flavor plus cool to support a local business in Wimberley. Price is very reasonable too.
I cook steaks once a week and dont allow them to be served in our house without chimichurri. 9/10 it's Texas Olive Ranch in the chimichurri and I've gotten nothing but rave reviews from friends and family. Great for a scampi as well.
I cook steaks once a week and dont allow them to be served in our house without chimichurri. 9/10 it's Texas Olive Ranch in the chimichurri and I've gotten nothing but rave reviews from friends and family. Great for a scampi as well.
I use Partanna for cooking and Rustico for finishing/dipping.
I get Strianese San Marzanos by the case from world market, but no real issues using Cento if I need to grab a single can in a pinch
I get Strianese San Marzanos by the case from world market, but no real issues using Cento if I need to grab a single can in a pinch
Which is why I mentioned POMI, they are chopped tomatoes treated with nothing but chopping. ZERO additives, none, zero.
Orlando Ayala Cant Read said:
Board recs on those 2? Trying to perfect my red sauce.
How long do you cook your sauce? Time on the burner has a significant impact on the sauce.
Orlando Ayala Cant Read
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AG
3-4 hours just above simmer
Mutti tomatoes and California Olive Ranch olive oil.
Try this one sometime.
Sugo di Pomodoro Sauce
Ingredients
1 cup rough diced onion
cup carrot slices
1/3 cup rough diced celery
1 small bunch basil.
3 cloves garlic
3 Tbs olive oil
(2) 28 oz can whole peeled tomatoes (San Marzano)
cup water
2 Tbs Oregano
2 Tbs Italian herbs
1 cup heavy whipping cream
1 tsp cayenne pepper
Salt / pepper
Directions
Combine onion, carrots, celery, garlic & basil in food processor. Puree while adding olive oil. Remove puree to pot. Add tomatoes to food processor and chop. Add tomatoes to pot.
Add water, oregano, salt and pepper to pot, bring to boil and simmer for 1 hour with lid.
Add Italian herbs, cream and cayenne pepper. Simmer for another 30 minutes. Salt and pepper to taste. Use immersion mixer to blend into fine sauce.
Sugo di Pomodoro Sauce
Ingredients
1 cup rough diced onion
cup carrot slices
1/3 cup rough diced celery
1 small bunch basil.
3 cloves garlic
3 Tbs olive oil
(2) 28 oz can whole peeled tomatoes (San Marzano)
cup water
2 Tbs Oregano
2 Tbs Italian herbs
1 cup heavy whipping cream
1 tsp cayenne pepper
Salt / pepper
Directions
Combine onion, carrots, celery, garlic & basil in food processor. Puree while adding olive oil. Remove puree to pot. Add tomatoes to food processor and chop. Add tomatoes to pot.
Add water, oregano, salt and pepper to pot, bring to boil and simmer for 1 hour with lid.
Add Italian herbs, cream and cayenne pepper. Simmer for another 30 minutes. Salt and pepper to taste. Use immersion mixer to blend into fine sauce.
Have to be careful with both Texas Olive Ranch, and California olive oil, as they both sell international blend oils as well as pure Texas or pure Califorina. I mistakenly bought an international blend of Texas Olive Ranch. Wasn't impressed with the flavor.Pasquale Liucci said:
Texas Olive Ranch hands down. Great quality and flavor plus cool to support a local business in Wimberley. Price is very reasonable too.
I cook steaks once a week and dont allow them to be served in our house without chimichurri. 9/10 it's Texas Olive Ranch in the chimichurri and I've gotten nothing but rave reviews from friends and family. Great for a scampi as well.
I thought the Cobram estate one (California only) was pretty good. But now I buy Specially Selected from Aldi, which is rebranded Bono, which is a 100% Sicilian oil. It has a pretty strong robust flavor. And only $9.99, which is a good value. And from all I can tell, it's a quality product and oil.
I think if I ever go to Italy, I'll probably buy a gallon or two of fresh olive oil.
I use Stanislaus Full Red Extra Heavy Tomato Puree #10 to make Sunday Gravy. It's a recipe from an Italian family that originated from Altomonte, Italy and they have Italian restaurants in Texas.
Texas Hill Country Olive Company makes some great Texas Olive Oil.
https://www.amazon.com/Full-Red-Tomato-Puree-10/dp/B013UODTAU/ref=asc_df_B013UODTAU?mcid=4de9dd3753b73e838fa82d99b5cc6a6c&hvocijid=5307443961431686737-B013UODTAU-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=5307443961431686737&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9028224&hvtargid=pla-2281435177418&psc=1
https://texashillcountryoliveco.com/collections/olive-oil-evoo-flavored?srsltid=AfmBOopMrn0QN_OY05Gk1G9WmMMNUtHP_8Lqgf2Zh-d3nNiOxoF6gBbj
Texas Hill Country Olive Company makes some great Texas Olive Oil.
https://www.amazon.com/Full-Red-Tomato-Puree-10/dp/B013UODTAU/ref=asc_df_B013UODTAU?mcid=4de9dd3753b73e838fa82d99b5cc6a6c&hvocijid=5307443961431686737-B013UODTAU-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=5307443961431686737&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9028224&hvtargid=pla-2281435177418&psc=1
https://texashillcountryoliveco.com/collections/olive-oil-evoo-flavored?srsltid=AfmBOopMrn0QN_OY05Gk1G9WmMMNUtHP_8Lqgf2Zh-d3nNiOxoF6gBbj
On a related note - Stanislaus Tomato Magic is my favorite pizza sauce base - its really good. Just don't pre-cook it!BurnetAggie99 said:
I use Stanislaus Full Red Extra Heavy Tomato Puree #10 to make Sunday Gravy. It's a recipe from an Italian family that originated from Altomonte, Italy and they have Italian restaurants in Texas.
Texas Hill Country Olive Company makes some great Texas Olive Oil.
https://www.amazon.com/Full-Red-Tomato-Puree-10/dp/B013UODTAU/ref=asc_df_B013UODTAU?mcid=4de9dd3753b73e838fa82d99b5cc6a6c&hvocijid=5307443961431686737-B013UODTAU-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=5307443961431686737&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9028224&hvtargid=pla-2281435177418&psc=1
https://texashillcountryoliveco.com/collections/olive-oil-evoo-flavored?srsltid=AfmBOopMrn0QN_OY05Gk1G9WmMMNUtHP_8Lqgf2Zh-d3nNiOxoF6gBbj
I frequently use 6 in 1 Tomatoes. It looks like a similar product but 1/3 of the cost. I've never tried the Stanislaus, but 6 in 1 does not contain citric acid, just tomatoes and salt
California Olive Ranch says on the front of the label in big print where their oil comes from. Their world blend is just fine for cooking and making dressings.
HTownAg98 said:
For tomatoes, look for the cans with the DOP seal on them. Those are the real deal San Marzano tomatoes from Italy. For olive oil, I stick with California Olive Ranch. They're honest about where their oil comes from. Most aren't.
And don't get chopped. They're usually treated with calcium chloride so they stay whole. They won't break down with cooking. Use whole tomatoes, let them cook for about 15 minutes before you get after them with a potato masher. Or crush them by hand before you put them in the pot.
I am in BCS and I planted some San Marzano this year although hail storm took some out But if you want to try some of my fresh ones send me a text
I sell them but will give you a bunch for free if you want to try mine just send me a text or pm
I have a thread on Aggieland
maddiedou
1836 Olive Oil, hands down! South Texas grown, and the owner is an absolutely stunning redhead.
https://1836oliveco.com/
https://1836oliveco.com/
Being in TexAgs jail changes a man……..no, not really
How much are we talking here, poundage wise? I used to get a box every year from a local CSA and make a bunch of sauce out of them. Sadly it went out of business, so I've been on the hunt to get enough to make a dozen pints of sauce.
B-1 83 said:
1836 Olive Oil, hands down! South Texas grown, and the owner is an absolutely stunning redhead.
https://1836oliveco.com/
$74 a Liter and Longhorn owned.. I'll have to take your word for it.
HTownAg98 said:
How much are we talking here, poundage wise? I used to get a box every year from a local CSA and make a bunch of sauce out of them. Sadly it went out of business, so I've been on the hunt to get enough to make a dozen pints of sauce.
I sold 800 pounds last year and threw away at least 400 from the 4 days of rain that gave them bottom end rott
Now every year is different and who knows how much the hail hurt me
But before you get all crazy it sounds like you have a good tomotoe pallet and I think you should try the san marzeno. I had 6 plants but lost some it was a trial tomotoe anyway. I plant celebritities plus
maddiedou
That's why she sells it at Williams Sonoma. Consultants sometimes get discounts at olive ranches.
Being in TexAgs jail changes a man……..no, not really
I'm interested in trying them. I'm not that picky about what tomatoes go into sauce, especially if they're locally grown. Please update this thread or the other one on Aggieland when they're close to being ready.
Probably may 15th
maddiedou
Just FYI.
I made two batches for our group for Easter. Yea, probably not the most "Easter" meal there is, but it was a hit.
One batch with these that I bought in a place called Jimmy's. It's an authentic Italian store in Dallas. I go to Dallas about every 6 months or so, and I usually drag 6-8 cans home with me.
For the other batch I used the HEB organic tomatoes referenced above.
The favorite by everyone was the one with the HEB tomatoes. I have never used them, but decided to try them based on the recommendation above.
The HEB organics will be my choice for Sunday Sauce in the future. I was very surprised how good they were. I paid $5.25 for them, so they are a bit more expensive. But I don't have to drag the cans from Dallas anymore.
I made two batches for our group for Easter. Yea, probably not the most "Easter" meal there is, but it was a hit.
One batch with these that I bought in a place called Jimmy's. It's an authentic Italian store in Dallas. I go to Dallas about every 6 months or so, and I usually drag 6-8 cans home with me.
For the other batch I used the HEB organic tomatoes referenced above.
The favorite by everyone was the one with the HEB tomatoes. I have never used them, but decided to try them based on the recommendation above.
The HEB organics will be my choice for Sunday Sauce in the future. I was very surprised how good they were. I paid $5.25 for them, so they are a bit more expensive. But I don't have to drag the cans from Dallas anymore.
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