Opened up the Escalon tomatoes this morning to make some sauces for the freezer. They are indeed everything that all of you said of them - rich, deep, tomato-y flavor, in a thick puree. The Chef Smart store only had the crushed version.
I've made some meat sauce for pasta with half the can and will make some pizza sauce with the rest of it. Both of the sauces will be frozen, as that is just easier for me when I want to pull out a small container of sauce and make one pizza or one serving of pasta for dinner. It is too hot here now for weekly pizza baking. But I don't want to waste that can of tomatoes, so I'll make a cooked pizza sauce to freeze.
Next time I'll buy more than just one can! Ha!
pyegal
