Comments on: San Marzano Plum Tomatoes

By: Maria Clara

Maria Clara — Mon, 12 Feb 2007 18:03:40 +0000

I love they are all meat less water. The sun dried ones are to die for in pasta and sandwiches and for color in embutido.

By: tulip

tulip — Mon, 12 Feb 2007 07:16:04 +0000

I grew some Early Girl tomatoes last summer and it was a delight to use it all up for several recipes:soup,stew and sauces. Your post reminds me of my plan to give away the tomatoes to fellow foodies to encourage them to grow it.

By: Kieran

Kieran — Mon, 12 Feb 2007 06:03:16 +0000

What great looking tomatoes you have, MM!

I also love to oven-dry tomatoes and store them in a jar filled with olive oil. It is so much better and costs way less than the store-bought sun-dried varieties. The flavors become more intense and is excellent in pastas and pizzas. Best of all, it keeps well in the refrigerator.

You definitely have more willpower than I do. Those tomatoes would have found their way on my plate by now!

By: F1foodie

F1foodie — Sun, 11 Feb 2007 16:44:43 +0000

What a great find in Manila! The plums definitely have a flavor that makes great sauce when they’re plentiful, like in the end of summer. They’re also very “meaty” and not as watery as other varieties so I find them perfect for broiling, topped with some chopped tarragon, salt, cracked pepper and a drizzle of olive oil. Good served with the old reliable, (made from scratch or not) mac & cheese. Can’t wait for summer.

By: DivineG.

DivineG. — Sun, 11 Feb 2007 14:46:51 +0000

Your tomatoes look so good. I use lots of tomatoes in making tortang itlog, pinakbet, binagoongan, afritada etc. and this is just to name a few. Of course when eating fried tilapia or galunggong, I like to make a sawsawan of kamatis a little bagoong and kalamansi.