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March 05, 2011


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I don't use much canned food myself as well, apart from the tomatoes: living in Germany canning my own is really not an option, and anyway I understand what you mean when you say it is an almost industrial scale process. I wish I had access to roasted tinned tomatoes, they don't sell them here. What an interesting recipe you are sharing. I live with a chocolate hater but I still hope I can convert him by starting with some clever savory option.

Merisi, Vienna

"Organic fire-roasted crushed tomatoes" - you must be talking about Muir Glan, how I miss them!
I feel very lucky that organic tomatoes are available here in the old-fashioned tall, wide-mouthed glass bottles, alas, no fire-roasted ones.

My first Roman apartment had a storage attic accessible through a window high above the kitchen cabinets. The landlord reserved his right to have access to the dozens and dozens of vasi di vertro of pomodori San Marzano preserved by his moglie every year in late summer. ;-)

Merisi, Vienna

Muir Glen.
Sorry !


I cannot imagine life without tinned tomatoes! With them and a can of chickpeas there is always a meal on the table. This meal sounds so delicious, I must try it!

Lori Lynn @ Taste With The Eyes

Hi Simona - I buy that brand of fire roasted tomatoes too. Quite good.
We always have canned tomatoes, canned tuna, and canned beans on hand.
Sometimes I eat canned asparagus - something left over from my mom and growing up. (It doesn't taste anything like fresh asparagus).


The only thing canned I use is also tomatoes and in Greece it's just like using fresh tomatoes. My mother used to make tomato paste but I have no idea how to make it. May be it was because I did not like the smell of tomatoes when she made it. If I produced my own tomatoes I would attempt to learn how to make it.


sorry to sound repetitive but YUM!

paz ;-)

Simona Carini

Ciao Caffettiera. Don't let the lack of fire-roasted tomatoes stop you from trying the recipe. You can always use whole or diced regular tomatoes. And I would offer it to your chocolate hater without spilling the beans. The chocolate gives creaminess to the sauce, but there is no pronounced chocolate flavor.

Indeed, Merisi. They are excellent and I can understand missing them. Tomato preserving is a strong tradition in Italy. It's the sterilization part that really intimidates me.

You're totally right, Alicia. I will actually talk about tomatoes and chickpeas really soon.

Ciao Lori Lynn. Canned tuna will be featured soon. I have never had canned asparagus. I must say that asparagus made rare appearances on our table in Italy. After I moved to California, I started to make up for the lost time.

Ciao Ivy. Preserving tomatoes is an intense undertaking, but certainly also rewarding. I think that having good-quality canned tomatoes (regular or fire-roasted) is a bit of a deterrent. Maybe this summer I'll make a few bottles. Drying tomatoes in the sun is not really an option for me, since it is not sunny here in the summer and it is quite humid.

Ciao Paz. It is indeed yummy ;)


Ciao e grazie per la ricetta ♡


I use to can / bottle tomatoes in bulk.... but it's more difficult here, and, growing my own it's much easier to just pop them in the freezer in small batches. I just pulled out my last lot of frozen, chopped Roma's for dinner tonight. Bad planning, still 4 months to go! Love the recipe!

Simona Carini

Prego, Ale.

Ciao Katie. I've also frozen the small amount of pureed roasted tomatoes I had made. I like the idea of freezing chopped tomatoes. I hope summer arrives quickly. All this talking about tomatoes made me crave some fresh from the vine ones.

Merisi, Vienna

green asparagus was already quite ubiquitous at Roman markets in the 80s.
It was not a bargain, but affordable enough to buy and serve as a main dish, boiled, then gratineed with parmesan and eggs sunny side up (with the egg white firm when the dish came out of the oven, the yellow still runny, forming a perfect amalgam with the melted parmesan, dunked up with pane casareccio, a delicious spring feast). Children growing up with fresh, local seasonal vegetables are so lucky, especially in Rome, where there is a bounty year round.

Simona Carini

Asparagi alla Bismarck: according to my father, that is the only way to eat asparagus. The funny thing is that I don't remember my mother ever making them that way: she boiled them and served them with lemon juice and olive oil. We'll see if I can find some asparagus at the market tomorrow: I am afraid I am craving some now. And I love runny yolk ;)

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