I'm accustomed to planning ahead for this recipe because I think tomato sauces and soups taste better the second day. I've always wanted to cook with San Marzano tomatoes, but had found them expensive for the large quantities intended.
San Marzano tomatoes
When I bought a huge can, I was unaware of controversies about the authenticity of San Marzanos, and did not look for DOP ("Denominazione d'Origine Protetta") on the label. Whether the tomatoes were grown in Italy or California, I'm pleased with the results and terrific price.
Big can at Costco small price
Nina Tomato Sauce Base ingredients
Makes about 1-gallon
2 tsp McCormick Chicken Base 2 cups boiling water 2 Vidalia onions Lemon Pepper Minced garlic Brown sugar About 1/4 bottle Chardonnay (best guess 1/2 to 3/4 cup) 106-oz can whole San Marzano Italian Plum Peeled Tomatoes with Puree & Basil (divided use) 2 to 4 frozen whole skinless, boneless chicken breasts Granulated California garlic Italian Seasoning 1-1/2 LBS frozen Sweet Italian Sausages
Notes:I used 1997 Franciscan Oakville Estate Napa Valley Chardonnay at room temperature. On 8/19/11, I used 1997 Beringer Knights Valley Cabernet Sauvignon Appellation Collection. One of these days, I'll add celery seed to this sauce for chicken cacciatore (you might like this).