What is the best use case for these? Where do they excel?
What is the best use case for these? Where do they excel?
by 750milliliters
7 Comments
Human_Resources_7891
cento is not the best brand, so if you make your own meatballs, after you fry the outside, take the can, run it through Cuisinart, + use the resulting puree too gently simmer the soon to be delicious meatballs, a la matcha
MonumentMan
I use these for pizza sauce and I’ve been super happy with the results
Human_Resources_7891
there are professional axioms. if you ever want a bad version of something, whether it’s anchovies, or olives or really anything, just buy Roland’s and you are always guaranteed the worst version of anything. Cento is a different story, if you go back a couple of decades, they really really tried, for example, they were the unofficial House brand for zabar’s, and for a lot of people who took their food very seriously. then at some point Cento fell off a cliff across their product lines, though nowhere near the mad Max dystopian nightmare of roland’s. for us, we like redpack peeled plum, unlike tuttorosso “peeled” tomatoes, they are actually peeled, and like redpack taste better. we’re skipping over “brands” like Heinz and their alarming ilk. The one proviso, of course, if you’re running an open kitchen, you got to get the glass Mutti tomato containers, they a-taste the same, but hey, the glass it’s Italian!
tmntmmnt
As the base of a marinara for pasta, pizza or meatballs:
Simmer olive oil, garlic, red pepper flakes, and Italian herbs in a sauce pan on low until garlic is browned.
Add finely diced onions and simmer until onions cook down.
Add a can of tomato paste, stir, cook until fragrant.
Add can of San marzano whole tomatoes. Stir and mash (or immersion blend) to desired consistency.
Add fresh basil (optional).
Add salt to taste.
You can adjust it as you like in other ways – for example by first cooking chunked meat in the sauce pan and then adding the meat back in after the tomatoes and let simmer. That will give you a Sunday gravy.
Or you could cook ground meat in the pan first, include celery and carrot at the onion step, add some wine prior to the tomatoes paste, and then add the ground meat back in with the tomatoes. You would then have a bolognese.
7 Comments
cento is not the best brand, so if you make your own meatballs, after you fry the outside, take the can, run it through Cuisinart, + use the resulting puree too gently simmer the soon to be delicious meatballs, a la matcha
I use these for pizza sauce and I’ve been super happy with the results
there are professional axioms. if you ever want a bad version of something, whether it’s anchovies, or olives or really anything, just buy Roland’s and you are always guaranteed the worst version of anything. Cento is a different story, if you go back a couple of decades, they really really tried, for example, they were the unofficial House brand for zabar’s, and for a lot of people who took their food very seriously. then at some point Cento fell off a cliff across their product lines, though nowhere near the mad Max dystopian nightmare of roland’s. for us, we like redpack peeled plum, unlike tuttorosso “peeled” tomatoes, they are actually peeled, and like redpack taste better. we’re skipping over “brands” like Heinz and their alarming ilk. The one proviso, of course, if you’re running an open kitchen, you got to get the glass Mutti tomato containers, they a-taste the same, but hey, the glass it’s Italian!
As the base of a marinara for pasta, pizza or meatballs:
Simmer olive oil, garlic, red pepper flakes, and Italian herbs in a sauce pan on low until garlic is browned.
Add finely diced onions and simmer until onions cook down.
Add a can of tomato paste, stir, cook until fragrant.
Add can of San marzano whole tomatoes. Stir and mash (or immersion blend) to desired consistency.
Add fresh basil (optional).
Add salt to taste.
You can adjust it as you like in other ways – for example by first cooking chunked meat in the sauce pan and then adding the meat back in after the tomatoes and let simmer. That will give you a Sunday gravy.
Or you could cook ground meat in the pan first, include celery and carrot at the onion step, add some wine prior to the tomatoes paste, and then add the ground meat back in with the tomatoes. You would then have a bolognese.
Cento is my only option, leave me alone 😭
No DOP logo. Mid
Use it as a paperweight or to prop a door open.