Author Topic: Sclafani Crushed Tomatoes  (Read 5222 times)

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Offline texmex

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Re: Sclafani Crushed Tomatoes
« Reply #75 on: April 29, 2016, 11:48:39 AM »
I just recently started using straight up puree out of the can. Hubby immediately remarks "is this new sauce?  It's delicious". 
Reesa

Offline Minolta Rokkor

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Re: Sclafani Crushed Tomatoes
« Reply #76 on: April 29, 2016, 11:53:12 AM »
Have you tried the Sclafani crushed tomatoes with simply a pinch of salt and oregano? 
I've never used them, although I'd like to.  If they are good they shouldn't need much.

** sometimes I'll add a little (like a tsp to a standard can) EVOO too.

Not yet, I'll try that out.

@jersey, yes sclafani's are that good, I have to refrain from "test tasting" the sauce too much.

Offline Minolta Rokkor

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Re: Sclafani Crushed Tomatoes
« Reply #77 on: April 29, 2016, 11:57:55 AM »
I just recently started using straight up puree out of the can. Hubby immediately remarks "is this new sauce?  It's delicious".
I'd imagine less is more, my sauce tasted more like spaghetti sauce.

It was way to rich and overpowering.

I'll try that too, maybe with a bit of red wine vinegar to brighten it up if need be

Offline texmex

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Re: Sclafani Crushed Tomatoes
« Reply #78 on: April 29, 2016, 12:17:24 PM »
I love to mix it up with sauce for sure.  I love to add pureed roasted red pepper, or jarred chile paste, or a bit of parm, or ricotta, or heavy cream, or balsamic vinegar, or salt & pepper, small amount of basil, or oregano, or rosemary.  Just one little item for flavor to go with the toppings.  Less is more, but variety, yes variety....
 Yesterday I mixed the red pepper and chile paste together in a baggie, cut the corner off and squirted it all over the jalapeno pepperoni pizzas. So good! 
Reesa

Offline Minolta Rokkor

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Re: Sclafani Crushed Tomatoes
« Reply #79 on: April 29, 2016, 12:45:56 PM »
Very creative honestly, i'll have to give that a try.

Offline Minolta Rokkor

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Re: Sclafani Crushed Tomatoes
« Reply #80 on: April 29, 2016, 07:00:36 PM »
Have you tried the Sclafani crushed tomatoes with simply a pinch of salt and oregano? 
I've never used them, although I'd like to.  If they are good they shouldn't need much.

** sometimes I'll add a little (like a tsp to a standard can) EVOO too.


I just changed my recipe dramatically.

It only consists of a 1/2 tsp oregano, 1/2tsp basil, 1 tsp red wine vinegar, and a pinch of salt.

Night and day difference, I had some left over sauce and I could smell the herbs as soon as I opened it
With this new recipe, I can't smell them.

Offline hammettjr

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Re: Sclafani Crushed Tomatoes
« Reply #81 on: May 02, 2016, 06:31:55 PM »
Here's what I've been adding:
1/4 tsp salt
2 tsp oregano
Tiny pinch garlic powder
Small pinch black pepper
1 tsp evoo

Offline ackjak

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Re: Sclafani Crushed Tomatoes
« Reply #82 on: May 03, 2016, 03:17:02 AM »
@hammettjr
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Is this for 28oz?

Offline hammettjr

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Re: Sclafani Crushed Tomatoes
« Reply #83 on: May 03, 2016, 07:01:42 AM »
@hammettjr
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Is this for 28oz?

Yes, in my case this is for just about 28oz.

Offline Minolta Rokkor

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Re: Sclafani Crushed Tomatoes
« Reply #84 on: May 03, 2016, 10:53:20 AM »
@hammettjr
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Is this for 28oz?

correct 28oz