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Cured San Marzano Tomatoes

These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.

  • Yield: Makes about 1 quart

Source: The Martha Stewart Show, February 2010


  • 3 (28-ounce) cans San Marzano tomatoes, halved and seeded
  • 1/2 cup sugar
  • 1/2 cup coarse salt
  • 10 cloves garlic, smashed
  • 2 lemon peels, cut into 3/4-inch-thick strips
  • 2 orange peels, cut into 3/4-inch-thick strips
  • 4 to 5 sprigs fresh thyme
  • 4 to 5 sprigs fresh oregano
  • 8 cups extra-virgin olive oil


  1. Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.

  2. Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.

  3. To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.

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