The right tomatoes make all the difference. Yes, that’s right. They save lives, lasagnas*, and sunburned skin throughout the world (soaked in buttermilk). Saying I’ve experimented with different canned tomatoes is like saying “But I didn’t inhale.” It’s something I’ve never done halfway.
I’ve gone Muir Glen (fire roasted and whole peeled), Pomi, Cento, Rienzi, Sciafani, Tuttorosso, you name it. But today, I went for it, all the way. I ordered me up a new love, delivered free of charge. 24 new loves, to be exact.
A description from the site: No preservatives. No citric acid. No added water. Just a bit of salt. Not from concentrate. This can is filled with pure, vine-ripened, fresh field-grown tomatoes picked by a cooperative of six farmers in southern New Jersey. Once they’re off the vine, these Jersey Farms Crushed Tomatoes are canned within 24 hours, and a percentage of the sale of each can goes directly back to the hardworking farmers.
How do you say no to that? No, I have zero affiliation. I am not being paid or compensated in any way to share this. I found me a deal and wanted to share. Primizie, the site selling these Jersey jewels, offers free shipping on orders over $50. And, using the coupon code: SOCIAL25, you receive $25 off a purchase of $50. So really, you spend $25 total (I spent $30) and you get free shipping. Also, they have lots of truffles, the chocolate and mushroom kind (the White Truffle Risotto Kit looks Godly). I love the web and all its workings.
* Posting my lasagna, tomato sauce, meatball recipes next (yes, I have a sauce recipe strictly for Jersey tomatoes, not Roma/ San Marzano tomatoes).
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Dear Stephanie,
I came across your blog a while ago, and have been an avid reader ever since. Every morning when I read your blog, it feels as if I am having coffee with a friend. I admire your honesty, openness, sense of humor and passion. Reading your entries is truly a high point of my often mundane day.
I started thinking about your blog one day recently, while in the supermarket. I thought, “why can’t I do that?” When I returned home, I started my own. I have always had a hard time figuring out what I wanted to do when I grew up. Well, now, I am 25 and I am very lucky to have a stable career– but like so many of my peers, I have NO passion for it. The only thing I am passionate about is FOOD, which you helped me realize. Cooking is my escape, and one of the things I love most. So, long story short, I have decided that WILL have my own food network cooking show (You have to have a dream to make a dream come true, right?) and what better way to start this journey, than with a blog?
So I’d like to thank you Stephanie, for giving me the courage to follow my dreams, as I happily follow yours daily. I know you are very busy, but if you’d like to check out my blog (Only two entries so far, so it’s pretty brand new) I’d be very grateful. It is called “The Plump Palate” and you can find it at theplumppalate.blogspot.com.
Thank you so much, and as always, I eagerly anticipate your next entry.
Keegan
You know, Stephanie, tomatoes grow quite well here in Austin. I plant them every year in my back yard garden and always have a bumper crop. You should try growing some this spring and summer. They love the heat and sun. I once read that Johnny Depp grows them in his South of France back yard. While I’m picking my tomatoes, I often think of him picking his, shirtless, whith a glass of red wine in his hand. Just sayin’. I’d be happy to help you get your tomato garden up and running.
I love me some tomatoes and my mouth is watering just thinking about these. Yum. Off to order mine and thank you thank you for sharing Stephanie!
As a non-East coaster, how would you describe the difference between Jersey and San Marzano tomatoes. I’ve cooked with San Marzanos before and am curious how you approach Jerseys differently. Thanks!
I agree with Erica. You should try growing some tomatoes. You don’t have to dig up an ugly rectangular garden plot. Plant them among your annuals and perennials and your shrubs, one at a time. Try different varieties. Pour yourself a glass of white wine every summer evening and go out and water each plant while you drink your wine.
Then, they will ripen all at once. Not a considerate ten tomatoes a week, but nothing nothing nothing and then *poof* 200 tomatoes in one day. That’s when you get to channel your inner Martha and can them. A huge pain in the ass but so much fun in the winter months to pop open a quart jar of your home-canned tomatoes and make a simple pasta sauce.
Yum.