Food & Cooking Recipes Ingredients Vegetables Cured San Marzano Tomatoes 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 28, 2016 Rate PRINT Share Trending Videos Close this video player Yield: 1 quart 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. Ingredients 3 (28-ounce) cans San Marzano tomatoes, halved and seeded ½ cup sugar ½ cup coarse salt 10 cloves garlic, smashed 2 lemon peels, cut into ¾-inch-thick strips 2 orange peels, cut into ¾-inch-thick strips 4 to 5 sprigs fresh thyme 4 to 5 sprigs fresh oregano 8 cups extra-virgin olive oil Directions 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. 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. To use tomatoes, remove from marinade and finely chop; reserve marinade for another use. Originally appeared: The Martha Stewart Show, February 2010, The Martha Stewart Show, Episode 5090 Rate It PRINT