Name: San Marzano Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Italian, American
Ingredients: 1 quart Fresh San Marzano tomatoes (about 2 lbs); 1 yellow onion, diced; 1 large carrot, diced; 1 heaping tablespoon minced garlic; 1 pound Mild Italian Sausage; Salt and Pepper; 2 tablespoons light olive oil

San Marzano Sauce

10/17/2024

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October 17th is National Pasta day here in the states, and to celebrate, I have a special market meal for you today.

San Marzano tomatoes are a contested product in all food spaces, but it's rare to see a fresh variety in the farmer’s markets here in Green Bay. Cold Climate Farms has had them at their stall during the tomato season for the last few years, and I recently got my hands on them for the first time in quite awhile. I decided to try this special product fresh against a can of DOP approved San Marzanos I purchased from the grocery store.

Here’s what I learned: Fresh is best. It’s a pain to make tomato sauce from fresh tomatoes. There are a lot of extra steps. However, I do not believe that DOP approved San Marzano tomatoes can beat the fresh grown San Marzano variety if you can get your hands on them. If asked to pay a premium for the DOP tomatoes versus fresh, I’ll take the fresh.

This recipe is written using the fresh tomatoes from our friends at Cold Climate Farms. To make this recipe at home with a can, I recommend using a 28 ounce can of whole peeled San Marzano tomatoes, skipping the steps for preparing fresh tomatoes of course. The mild italian sausage provides most of the spices and seasonings to the sauce, but feel free to use a hot sausage if you prefer.

@eatingnormal October 17th is national pasta day, and to celebrate, we have a simple sauce made with fresh San Marzano tomatoes grown by Cold Climate Farms from the Green Bay Saturday Morning Farmer's Market. Only two weekends left to enjoy the market. Don't miss your chance. Recipe below or on our website! #recipe #pasta #foodblog #greenbayeats #sauce #TomatoSauce #tomatoes ♬ original sound - Eating Normal

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Cacciatore Style Pasta Sauce

10/8/2024

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As part of the rotisserie chicken series, the first meal I made was a cacciatore style pasta sauce to freeze in individual portions for myself. This sauce relies on many of the traditional flavors of a chicken cacciatore while using the shredded meat from the rotisserie rather than braising full thighs in the tomato sauce. The loss of flavor from braising whole thighs is compensated for with the use of the chicken stock we made with the bones from the rotisserie.

This recipe created 4 meals for me, and I froze 3 portions of the sauce for future use. The most expensive ingredient to buy outright in this sauce is the jar of castelvetrano olives that I had from the last time I made a chicken cacciatore. Feel free to omit them. Not all cacciatore recipes call for the olives or the mushrooms. Typically, fresh bell peppers are preferred. I did not have these, but I did have a jar of roasted red bell peppers to bring some of that flavor into the meal.

@eatingnormal Part 2 in the Rotisserie Chicken Series-- a Cacciatore Style Pasta sauce to split and save in the freezer. Not authentic, definitely delicious.#budgetcooking #recipes #chicken #pasta #food #foodtok ♬ original sound - EatingNormal

Below are the prices for the whole items at Walmart in USD as of October 2024:

Whole Prices
Rotisserie chicken: 4.00/ For Recipe: 1.00
Carrots = 1.09 a bag at walmart/ For Recipe .06
Celery = 1.48 /For recipe .20
Onion = 2.98/ for recipe: .49
Garlic = 2.16/ For recipe: .10
Roasted Red Pepper = 2.13/ for Recipe: .75
Mushrooms = 2.28 for recipe: 1.14
Castelvetrano Olives = 6.73/ For recipe: 1.68
14.5 oz can diced tomatoes = .96
Tomato paste tube: 2.68/ For recipe: .50

For The Recipe:
Rotisserie chicken: 1.00
Carrots = .06
Celery = .20
Onion = .49
Garlic = .10
Roasted Red Pepper = .75
Mushrooms = 1.14
Castelvetrano 1.68
14.5 oz can diced tomatoes = .96
Tomato paste tube: .50

Total: 25.01
For recipe: 6.88
Recipe Below

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Boursin Cheese and Tomato Pasta

5/22/2023

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The viral baked feta and tomato pasta of yesteryear still haunts me to this day. I’ve never made it, but I found myself with a block of boursin and some grape tomatoes slightly past their prime that simply needed to go. So they went! I duplicated the feta and tomato pasta with a substitute of the boursin to delicious effect, even if the sauce wasn’t the prettiest at first.

I may duplicate this method in the future using other soft cheeses like the Cypress Grove Purple Haze or another Boursin flavor.

This is also our first recorded video with the outtakes on the Eating Normal Patreon– subscribe at the five dollar level for all the perks!

@eatingnormal Bastardized version of the viral feta and tomato pasta-- ugly, but tasty! More recipes on eating-normal.com #cooking #pastatiktok #cheese #homecooking #food #foodietiktok ♬ original sound - EatingNormal

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San Marzano Sauce

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