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I always have canned tomatoes on hand. I use them mostly for making my own marinara sauces, chilis, and soups. I often use the organic brands because they tend to have lower sodium content and less preservatives. Last week I did a marinara face-off with different tomatoes because I wanted to use the tomatoes closest to the one’s Rachel and Giada would use.(Italian style plum or San Marzano tomatoes are the ones they typically use)
This Friday my chili video goes live, I used these tomatoes in that recipe. So look for them in the video shoot. And I hope you enjoy the chili recipe!
Here’s a copy of Giada’s Marinara Recipe, in case you missed it last Friday:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)