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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
I'm looking for them locally. So far I have only found them in the seed packet. A little late for our early growing season this year. Until then I'll have to settle for Marion tomatoes grown in chicken sht and copius amounts of water .
"A year from now, you will wish that you had started today "
Never having done it with San Marzanos...you should take my advice with caution...
That being said, what I have seen is folks dipping the tomatos in boiling water for a few seconds, dropping them in cold water to stop cooking, pull the skins off, cut the bottom end of the tomato off, squeeze out the seeds, mash tomato with potato masher, add some oregano (fresh if you've got it), a bit of garlic, basil, (fresh), and a pinch of salt...spread thinnly on pizza. Add toppings sparingly...cook it up and eat.
I got one from a local green house as well. So far it is doing very well so farit just climbed over the top of a 4' basket and has lots of little tomatoes. I will keep you posted as to how it turns out later this summer.
The San Marzanos I have grown (in pozzolan rich soil) were not that great. Good, but not worth the effort. Any local tomato will be better, just be sure to gut it for the seeds and jelly. Home or local grown plums are easier to grow, more prolific, and produce a great fresh sauce. If you are not going to cook the sauce, be prepared for orange sauce. Note that all canned/bottled tomatoes are cooked to some degree.
My ones are about 6 inches high (winter in the sub tropics so probably a good month away from harvest.)
Home grown organic sun ripened will taste way better than canned.
Get half the crop ,they usually ripen on mass in 2 or 3 lots over the season (depending on your climate)
Cut them in half take out the core cook until slightly soft with a bit of salt.
Run through your passatta machine a few times to get some salsa/passata and jar with one basil leaf
boil in water for a few seconds plunge in ice water peel and jar using some of the first salsa/passatta.
for pizza sauce straight passata is best
Mine are now over 4' tall already and were only planted in mid may. They also have a ton of little tomato bud already as wells hopefully they turn out. This is my first attempt at a gardens we will see what happens. I built a 4'x8' 18" raised bed out of maintain free decking and put 4 tomato plants 6 pepper plants some herbs garlic and onions around the side.
So how did everyone else's crop turn out? I got a ton of tomatoes. I don't know if any one has tried juliet tomatoes, but they are like a small Roma. That has Ben my best producer by far. I have been getting about a cool whip bowl full every day or two all summer off that one plant. But it kinda vined over all the other plants as well so it hampered some of the others a little.
I did four bushes of san marzanos. I have already harvested approx two hundred and fifty and have at least another two hundred to go.
I've made about a gallon and a half of sauce. I've frozen bunch of zip lock bags and break them out when I want. It's good, but I'm not at all sure it's worth the effort. I think I prefer the larger tomatos and putting them on sandwhiches.