Thread: Cast iron?

Originally Posted by thebigspendur

Well, anyone who uses Cento San Marzanos is obviously a very wise and skilled cook and is OK in my book.

I first learned about San Marzano tomatoes from Carmine's in Manhattan, not the one on Broadway. The one in the theater district. They are better there. That is where I got the clam sauce from. We were there and had it and I thought it was the best thing I had ever eaten. I had always eaten the white but someone ordered the red and now I hardly ever make white. Anyway, I spent years trying to recreate that recipe. Finally, once we went back again I found they had made a cookbook which, of course, I bought. I highly recommend it. there are so many killer recipes and tips in there it is worth 10 times...100 times the cost f the book. Anyway that is where I read about the San Marzano tomatoes and that took my clam sauce to the next level. There are a bunch of different companies that sell them with varying quality and broadly varying prices but I have had the best luck consistently with the Cento brand. All brands ebb and wane in quality some but they are the most consistent I have used for good price comparatively so I stick with them.