Whole Canned San Marzanos - Need Ideas Plz

[MaxCaviar]

The local supermarket had these on sale so I stocked up. I have made plenty of sauce with them in the past, but was hoping you people had some more exciting ideas for using these. Anything appreciated.

[monavano]

Tomato bisque
Cream of tomato
salsa
Chili
Chili sauce

[greygarious]

Swiss steak
Manhattan clam chowder, or variants of bouillabaise or cioppino
Ratatouille

[1sweetpea]

I've made an exotic sauce of chopped San Marzanos and their juice, a 2-ounce chunk of ginger cut into matchsticks, a healthy pinch of saffron and lots of garlic and chile flakes, sauteed first in olive oil. This wildly pungent and delicious sauce is used to "poach" halibut or other fish steaks. If you can't fathom this combo, but you're a ginger fan, try it. It's sensational. Another fine option is a simple tomato soup, accented only with one herb and a complimentary alcohol source. Examples would be gin and juniper berries, or tequila and cilantro, white wine and basil or thyme, or Sambuca and fennel. Keep it simple (a clove of garlic, a small shallot, veg or chicken broth, tomatoes and herb/spirit combo). The tomatoes shine.

[doc_k55]

I made this w/ fresh tomatoes last week... from Bon Appetit - pomodori al forno. Halve & seed the tomatoes. Drizzle olive oil over the bottom of a pyrex dish (i.e. nonreactive) large enough to hold the tomatoes. place tomatoes seed side up & drizzle with more olive oil. Sprinkle with kosher salt, black pepper, salt and dried oregano. Proportions in the original recipe- 2 lbs tomatoes, 1 c olive oil, 1.5 tsp oregano, 3/4 tsp sugar, 1/2 tsp salt. Bake 1 h at 250. Turn over. Bake another hr at 250. Turn over again. Now bake another 15 to 45 min until v soft. Transfer to bowl - layer tomatoes in bowl with chopped garlic (2 cloves) and parsley (1 tbsp). Pour olive oil over. Let rest at rm temp for 2 h then transfer to fridge. The recipe calls for the tomatoes to be served w/ soft goat cheese and a baguette, but since it is Passover in my house we ate them on matzo. They were pretty good, but I would personally add more salt & garlic next time. Oh yes - the original recipe says you can make the tomatoes w/ good canned tomatoes, so I should think the recipe will work w/ your San Marzanos too.

[MaxCaviar]

Great ideas, thx folks