Tomatoes for pasta sauce ... heat for chili

ShareThis

Dear Lynne, What are your favorite brands of supermarket brand canned tomatoes for making pasta sauce? We read about the Miracolo di San Gennaro, but are reluctant to pay for that product with shipping every time we want a "simple pasta sauce." The article mentioned you had a favorite other than above mentioned so we'd love to hear what it is. -- Paul and CarolDear Paul and Carol, Just to fill everyone in, the Miracolo di San Gennaro is an artisan canner of true San Marzano tomatoes (grown within the legally designated micro climate of the San Marzano area outside Naples). They grow some of the best tasting San Marzano's I've had to date. But they're available only through mail order and are breathtakingly expensive. Now to answer your question. In repeated tastings of whole canned tomatoes my top three are America's Muir Glen Organic Whole Peeled Tomatoes, and Hunt's 100 percent Natural Whole Tomatoes, as well as Italy's Bella Terra from Racconto, Organic San Marzano Italian Whole Peeled Tomatoes, in that order of preference. So pick your price point; I think you'll approve of all three. Dear Lynne,Disaster is nigh! The first pot of fall chili is as hot as Hades. My usual chili heat comes from mild ground ancho (from the supermarket). You go on and on about farmers markets so I bought these fresh tiny, gorgeous looking chilies there. Since they were small, four or five went into the pot. The chili's like eating fire. I hate to throw out food. Is there anything I can do? -- Dorrie Dear Dorrie, For this one I hit the books, specifically "On Food and Cooking" by food scientist Harold McGee. He says rough textures diminish the impact of the chili's heat. So you could serve it with rough tortilla chips.Another solution is dilute the chili's impact by doubling the recipe. That is, add more of all the ingredients except the chili.One last tip that you've already surmised: The smaller the chili, the hotter the chili, so more is never a good idea. Just in case you're up for trying yet another chili recipe, this uses one of those little fire buds.Autumn Chili SauteServe 4 to 6 as a main dish and keeps 5 days in the refrigerator.Do use organic vegetables if possible.Good tasting extra-virgin olive oil1 pound (half a large) cabbage, coarsely chopped, or 1/2 a butternut squash, peeled,seeded and cut into 1-inch chunks1 pound green beans, trimmed2 medium onions, coarsely choppedsalt and freshly ground black pepper5 large cloves garlic, minced1 to 2 tiny hot chilies (dry or fresh)1 tablespoon ground pure mild chile1 generous teaspoon each coriander, cumin, and dry oregano2 teaspoons dried basil2 generous teaspoons sweet paprika1/3 cup vinegar1/2 cup dry wine (red or white)1 28-ounce can whole tomatoes, crushed1 15-ounce can black beans, rinsed and drained1 15-ounce can red kidney or azuki beans, rinsed and drainedabout 3 cups water1. Film the bottom of a 12-inch straight sided saute pan with the oil and heat oil over medium high. Add the cabbage (or squash), green beans, and onions. Season with salt and pepper. Saute about 10 minutes, or until starting to brown. Stir in garlic and seasonings and cook 1 minute.2. Add the vinegar and wine. Boil down as you scrape up any brown glaze on the bottom of the pan. When no moisture is left, stir in the tomatoes, two canned beans and 3 cups of water. Bring to a gentle simmer, cover, and cook 10 minutes (check for sticking), or until the green beans are tender. 3. Uncover and cook off excess liquid (stirring to protect from burning) until chili is thick and rich tasting. Season to taste. Serve hot, at room temperature, or reheated. A green salad a good partner.(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national radio show for people who love eat, and is the co-author of "The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions." Ask questions and find Lynne, recipes and station listings at www.splendidtable.org or 800-537-5252.)