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Entries tagged with 'Tomatoes'

Farm to Factory Tour of Bianco DiNapoli Tomatoes

Kelly Bone 18 comments

Pizza legend Chris Bianco insists Bianco DiNaopli tomatoes are not the best, but that they are special in a world full of special tomatoes. That no matter where you are, the "best tomato" is the closest one; reflecting the finest qualities of the land. More

How Do You Prepare Your Tomatoes for Pizza?

Adam Kuban 32 comments

How do you prep your tomatoes for pizza? I think we started to get into it in the comments of yesterday's glossary post on DOP tomatoes when Plainslicer asked about using the canned juices or purée as well. But then talk when back to the notion of DOP. So here's a bit of an open(ish) thread for Slice'rs to talk tomato prep. Straight outta the can with a little seasoning? Heavily herbed and cooked down? Dish. Maybe we'll all learn something new. More

What Is a DOP Tomato?

Adam Kuban 54 comments

Just what are DOP tomatoes? Good question. The simple answer? DOP stands for the Italian phrase Denominazione d' Origine Protetta (roughly, "protected designation of origin"). The long answer, inside. More

Canned Tomato Taste Test, Round 2

Adam Kuban 29 comments

You may remember the preliminary round of canned-tomato sampling that we did in September, in which we asked for input on tomato brands for Round 2. Well, here's Round 2. With a surprising winner.... More

A Preliminary Canned-Tomato Taste-Test

Adam Kuban 85 comments

In the interest of finding a great-tasting canned tomato for pizza-making, a small group of pizza and tomato enthusiasts taste-tested 16 different canned tomatoes. Though this tasting is not as scientifically rigorous as it might be, there were some interesting observations. High price is not predicative of good flavor. Second, the "DOP" tomatoes we tasted did not score very high at all. And the top two spots weren't even San Marzano tomatoes from Italy; instead, they were grown in California's Central Valley. More

What You're Making This Weekend: Tarte aux Tomates

Adam Kuban Post a comment

Photograph courtesy of Mark H. (aka Famdoc) Côté Maison You know what's in season right now, don't you? Tomatoes. Yup, one of the most important ingredients of pizza. I just got an email from Mark H. (aka Famdoc in the comments). He says: My wife is a big fan of French magazines. She recently leafed through a particularly Oprah-ish one and found this recipe for a cherry tomato tart.Since farmers' markets (and my own backyard) are replete with cherry tomatoes of all colors, I have tried to reproduce the recipe twice now. Forthcoming are photos of my effort. Pretty... More

You Say Tomato, I Say Edible Wolf-Peach

Adam Kuban 1 comment

An item in Newsday gives some info on the history and classification of the tomato. Among other things, it reveals that the tomato is a fruit. That ain't news to me (I learned that factoid back in, like, Fifth Grade), but I did learn that the plant's latin name, Lycopersicon esculentum, means "edible wolf-peach." For a thoroughly erudite and entertaining essay on fruit vs. vegetable, pick up a copy of Jeffrey Steingarten's The Man Who Ate Everything and turn to the chapter titled "Ripeness Is All."... More

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