As we continue to celebrate our love of San Marzano DOP tomatoes and our love of food and cooking I ❤ San Marzano DOP just wrapped up a delicious and exciting online contest. This past fall, I ❤ San Marzano DOP asked chefs, food bloggers and journalists to ask their audience to create and or share their favorite recipes using San Marzano DOP canned tomatoes.
The response was tremendous. Recipes were selected based on originality, inspiration, enthusiasm and deliciousness. And The results were scrumptious.
A sampling of winning recipes included: Julie S. Stuffed Shells with Eggplant Tomato Sauce were selected for how delicious and tempting the recipe sounded. Then there was Denise G’s Aunt Carmela’s Eggplant Pie Recipe other winners were Joan V’s Tomato White Bean Soup with Rosemary, inspiration by Alison M’s Baked cod shakshuka with San Marzano DOP tomatoes and Jimi R’sChicken Tomato Basil Soup – absolutely delicious!
The winners received fantastic gift packs of the best European food products including Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP canned tomatoes. And, to make it even sweeter, we the winner was able to nominate a frontline worker, first responder or person they feel could use cheering up.
The nominees selected ranged from people who can’t leave their homes to those who were helping friends, neighbors and relatives who’ve been shut in. Frontline workers, nurses, pharmacists and one doctor who was set to retire but remains on the job taking care of patients during this pandemic – All people who’ve selflessly cared for and continue to care for others.
Our goal was to bring smiles and full bellies into your homes.
Thanks to the participants and Congratulations to all winners!
Here are some of the winning and notable recipes.
You can find other fantastic Tomato-y recipes at I Love San Marzano DOP.
Tomato White Bean Soup with Rosemary
By Joan V
Servings: 4 to 6
Heat the oil in a large Dutch oven medium high heat. When the oil begins to shimmer, add the onion, garlic, zucchini, pancetta, and pepper flakes and sauté until softened, about 5 minutes.
Add the beans, San Marzano tomatoes, and chicken broth. Bring to a boil, then reduce to a simmer. Add the basil, parsley, rosemary, and salt and pepper to taste, and cook for 20 minutes more.
Remove from the heat and puree, either in a stand blender or with an immersion blender. If the consistency seems too thick, add more chicken broth or water to taste. Adjust the seasoning with salt and pepper.
Serve with oven-warmed buttered garlic bread, if using.
Chicken Tomato Basil Soup
By Jimi R.
Makes about 6-8 servings
It is an easy recipe to prepare and features canned San Marzano tomatoes. I asked Jimi if one could add some cooked pasta to the soup and he tells me he often does—any sort of cooked pasta will do!
Heat chicken stock to a rolling boil and add diced chicken. Cook 20 minutes.
…while that’s cooking, melt butter in a sauté pan. Stir in flour until smooth (about a minute). Temper the butter/flour mixture (roux) with a cup of the hot stock. Add this mixture back into the stock pot and stir until thick. Add all other ingredients saving cream until last. Eat!
Stuffed Shells with Eggplant Tomato Sauce
The winner of the #ILoveSanMarzanoDOP recipe contest by Julie S.
Keyword eggplant, pasta, San Marzano DOP tomatoes, stuffed shells
Total Time 1 hour 45 minutes
For the Sauce
For the Shells
For the Sauce
For the Shells
Winner announcement https://jollytomato.com/stuffed-shells-with-eggplant-tomato-sauce/