{"id":90,"date":"2021-09-21T08:38:27","date_gmt":"2021-09-21T08:38:27","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=90"},"modified":"2021-10-28T15:22:19","modified_gmt":"2021-10-28T15:22:19","slug":"fresh-market-tomatoes","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/fresh-market-tomatoes\/","title":{"rendered":"Fresh Market Tomatoes"},"content":{"rendered":"<p>I headed out to Brooklyn&#8217;s farmer&#8217;s market in search of some Roma tomatoes with the intention of making Steve Sando&#8217;s Fagioli all&#8217;uccelletto recipe from the Rancho Gordo Q1 2020 Bean Club newsletter. <\/p>\n<p>I found the Roma tomatoes alright, but didn&#8217;t bother reading the recipe instructions before setting out to prepare dinner. Turns out those tomatoes are supposed to cook in a low temperature oven for 10 to 12 hours. Needless to say that process wasn&#8217;t happening at 7 o&#8217;clock at night. <\/p>\n<p>The solution was pretty straight forward. Garlic, also from the farmer&#8217;s market, and the fresh Roma tomatoes tossed in olive oil cooked down quickly for a light sauce. <\/p>\n<p><center><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/umPld1GVPWo\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/center><\/p>\n<p>Luckily, the beans, Rancho Gordo&#8217;s Alubia Blanca beans, were already cooked. These were tossed in with the lightly scalded tomatoes and simmered in their own juices for five or so minutes until the loose sauce came together. It was enough time to snap a few photos.<\/p>\n<p>We cooked up tubettini pasta as a starch. These are tiny little nibs of macaroni with a hole through the center &#8212; little tubes. They have a bit more substance and a better shape than something like orzo, and end up a bit more rigid than the usual go to of mini egg shaped bowties. <\/p>\n<p><center><IMG SRC=\"https:\/\/www.redsauceamerica.com\/blog\/blogimages\/alubiablanca.jpg\" width=\"auto\" class=\"img-fluid rounded\"><\/center><\/p>\n<h3>Ingredients<\/H3><\/p>\n<p>10 Roma Tomatoes<br \/>\nGarlic<br \/>\nWhite Beans (Rancho Gordo Alubia Blanca)<br \/>\nTubettini macaroni (little tubes)<\/p>\n<h3>Instructions<\/h3>\n<p>Pre-cook the beans<br \/>\nHalve, then quarter the tomatoes<br \/>\nSimmer finely chopped garlic in oil<br \/>\nAdd tomatoes.<br \/>\nSimmer until slightly saucy.<br \/>\nAdd beans.<br \/>\nCover and simmer for about five minutes.<br \/>\nServe over Tubettini. <\/p>\n<hr>\n<p>Now you can pre-order <a target=\"_blank\" href=\"https:\/\/bookshop.org\/a\/137\/9781538162347\" rel=\"noopener\"><I>Red Sauce: How Italian Food Became American<\/I><\/a>, a social history of Italian American cuisine. <\/p>\n","protected":false},"excerpt":{"rendered":"<p><center><IMG SRC=\"https:\/\/www.redsauceamerica.com\/blog\/blogimages\/alubiablanca.jpg\" class=\"img-fluid rounded\"><\/center><\/p>\n<p>After failing to read the recipe instructions, I  improvised this tomato sauce recipe using fresh Roma tomatoes from the farmer&#8217;s market and Rancho Gordo beans. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","hentry","category-pragmatic-originals"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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