Thursday, March 12, 2015

Another Cento

Here is another Cento, one that’s usually in our cabinet of canned goods. I use Cento Tomato Puree when I make sauce — so easy to do, and the result is better than anything that comes from a jar. I have it on good authority that only the finest lines from the poets of il dolce stil novo — Guinizelli, Cavalcanti, Dante — go into Cento Tomato Puree.

Related posts
Coppola/“Godfather” sauce
A sauce recipe
Word of the day: cento

[Image borrowed from Cento Fine Foods.]

comments: 4

The Crow said...

I use Cento tomatoes, too, and they are sweet - at least, they are sweeter (not bitter) than any other unsweetened canned tomato product I have found.

Do you make a plain or fancy marinara?

Michael Leddy said...

I’m not sure. I make one with more seasonings (I just made the link in the post more visible and one that’s simpler — supposedly Francis Ford Coppola’s recipe. That one must be plain. I’m not sure that the first one counts as fancy. What do you think?

Michael Leddy said...

Oops: imagine ) after visible.

Elaine Fine said...

My father uses Cento anchovies!