Tomato dish blends Italy with Southern U.S.

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Tomatoes are some of the most popular garden vegetables in America. Scientifically, tomatoes are classified as a fruit, but since they don’t contain the sweet flavor of most fruits and are typically used in savory dishes, they are legally classified as a vegetable.

Tomatoes date back to the Aztecs, circa 500 AD. After centuries of cross cultivation and new varieties, they made their way to Europe in the 1500s. Ironically, the nobles, who ate tomatoes from their pewter plates, suffered from lead poisoning. It was the acidity in the tomatoes that caused the lead to leech out. However, the commoners, who ate off wooden plates, were not affected.

The myth about tomatoes being poisonous continued for years until it was debunked by Robert Gibbon Johnson, an American farmer, historian, horticulturalist and judge who lived in Salem, N.J. He is best known for supposedly publicly eating a basket of tomatoes at the Old Salem County Courthouse in 1820 to demonstrate they were not poisonous.

Today, Americans consume more than 80 pounds of tomatoes per person each year in a variety of ways, both fresh and canned. Fresh is best, and the flavor of tomatoes is at its peak when they are vine ripened and in season. If fresh tomatoes aren’t available, processed, canned tomatoes can be a good choice for most recipes.

One type of canned tomato that is used by chefs the world over is the Italian San Marzano variety. San Marzano tomatoes are celebrated as the foundation for the best tomato sauce in the world! This variety is named for the town where they are grown, San Marzano sul Sarno. They’ve been commercially popular since around 1875, when the first cannery started and San Marzanos were shipped throughout Europe.

San Marzano tomatoes originated near Naples, Italy, where they thrive in the Mediterranean microclimate of the Campania region and the nutrient-rich volcanic soil from Mount Vesuvius. Similar to French Champagne, there is a protected variety of San Marzano tomatoes that is grown under strict regulations, ensuring that only growers within a defined area can sell tomatoes labeled as San Marzano.

(Depositphotos photo)

Traditionally, all San Marzano tomatoes come from Italy and are typically only found canned in the U.S. However, there also are varieties grown in the United States and Mexico that are classified as heirlooms. San Marzano tomatoes are available mid- to late summer at local farmers markets and can be found canned year-round.

This variety of tomatoes is ideal for making tomato sauces and is the only variety that can be used for a truly authentic Neapolitan pizza.This recipe for Italian Tomato Marina Sauce With Southern Cheese Dumplings combines the best tomatoes of southern Italy with a dumpling typically used in American South recipes with delicious results!

Tomato Marina Sauce With Cheese Dumplings

If you can’t find (or afford) San Marzano tomatoes, American Red Pack or Red Gold canned tomatoes are a delicious substitute.

1 (28-ounce) can whole, peeled, San Marzano or Red Pack (or Red Gold) tomatoes
2 tablespoons vegetable oil or butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped celery
2 tablespoons dried Italian seasoning mix
2 tablespoons garlic
2 tablespoons flour
1 bay leaf
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves or nutmeg

Dumplings

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1/2 cup shredded Parmesan cheese
3 tablespoons chopped parsley
1/2 cup milk

1. Pour the whole tomatoes into a large bowl. Using your hands, carefully crush the tomatoes to break them into pieces.
2. In a large skillet over medium high heat, melt butter and add onions, green pepper, celery and Italian seasoning mix. Saute vegetables until tender, about 2 minutes. Add garlic and saute for another minute. Add 2 tablespoons flour; stir well, cook about 2 minutes. Gradually blend in crushed tomatoes and the juices and the bay leaf. Mix well.
3. Add sugar, salt, black pepper, cayenne pepper and cloves or nutmeg. Boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes.

For the dumplings:

1. Combine flour, baking powder and salt in a bowl; cut in butter using pastry cutter or 2 forks until crumbly. Add cheese. Stir in parsley and milk, gently combine until dough is just moistened.
2. Drop the dough by tablespoons onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Discard bay leaf and serve immediately topped with more Parmesan cheese and parsley, optional.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2018 King Features Synd. Inc. and Angela Shelf Medearis