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.
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Coppola/“Godfather” sauce
A sauce recipe
Word of the day: cento
[Image borrowed from Cento Fine Foods.]
Thursday, March 12, 2015
Another Cento
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comments: 4
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?
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?
Oops: imagine ) after visible.
My father uses Cento anchovies!
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