Vantia DOP Tomatoes - Are these the "real" thing? (Pics)

[msgenie516]

Hi,

When I purchased these, I was confident that I bought the genuine DOP tomatoes.  But, since then, I have read some posts which indicated that even the labels on tomatoes have been falsified.      I did purchase them at a reputable Italian grocery, but I guess it's possible that even they don't know what they are buying.  Please tell me what you think.

In any case, I will be using them for sauce and if anyone has a really easy, good recipe for pizza sauce, I would be delighted to hear about it!  This will be my first time making my own sauce, so I'm anxious to experiment (although I think my husband is getting a little tired of pizza--and he's the Italian one in this household)!

Thanks for your help!     Genie

[Pete-zza]

Genie,

Those are very good tomatoes. They are what Dom DeMarco uses at DiFara's.

Peter

[bicster]

 i have been experimenting with sauces for about 5 years now, probably 4 times a month.  i have recently come upon the only sauce i will use from now on (for pizza).  this method has been posted on the board before, many many times, but it just seemed too simple.  here it goes:

-remove the seeds and jelly from inside all of the tomatoes
- rip tomatoes up and place in food processor
-add a bit of sea salt, a couple basil leaves, and a couple passes of good olive oil (my current favorite, with a bullet, is frantoia evoo)
-process to desired consistency

the result is a sauce with a wonderful texture and consistency, robust tomato-y taste, just all around great.  also, by not boiling it away for a couple hours you might be retaining some of the nutriative values in the tomatoes.  who knows.

now this method yields far less sauce than other methods, but the dividends are in the taste.