Once picked, San Marzano are immediately canned at the height of ripeness and flavor in factories located in close proximity to the harvesting fields. No salt, sugar or calcium chloride is added.
Pasta casserole with San Marzano canned tomatoes
- 1 28oz San Marzano DOP tomatoes
- 1 cup diced carrot
- 1 cup diced parsnip
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, finely sliced
- 3 tbsp extra virgin olive oil
- 2 cups water
- 3 cups cooked pasta shapes of your choice
- 1 lb fresh mozzarella, cubed
- 2 green onion, cut
- 10 sundried tomatoes, finely sliced
- 10 black olives, sliced
- 1/2 lb Taleggio, sliced
- 1 tbsp Italian breadcrumbs
- Salt and pepper to taste
- Handful basil (optional)
- Preheat oven to 375F.
- In a pan saute onion, celery, parsnip, garlic, and carrot with oil for a few minutes or until translucent. Add the San Marzano tomatoes. Let sauce simmer slowly on the stove for 1 hour, checking from time to time and adding water (up to 2 cups) in small quantities.
- Take the sauce off heat. Add 3 cups sauce to a large mixing bowl (you can store the leftover sauce in the fridge for up to 1 week). Stir in cooked pasta, mozzarella cheese, green onion, sundried tomatoes and olives. Add salt and pepper to taste. Pour the mix into a large casserole pan. Distribute sliced Taleggio on top and sprinkle Italian breadcrumbs. Place the dish in the oven and cook for 30 minutes or until golden-brown. Serve hot, with fresh basil if you like.
*Disclaimer: While I received complimentary products to facilitate this review, all opinions expressed here are my own.