- 2 cups onion, chopped
- 2 cups green bell pepper, chopped
- 2 cups zucchini, sliced
- 2 cups yellow squash, sliced
- 1 large eggplant, cubed ** see How to Prevent Eggplant from Turning Brown
- 2-28 oz. can San Marzano tomatoes, drained (retain liquid)
- 1/2 cup high quality olive oil
- 1 tablespoon chopped garlic
- 2 cups quinoa
- 6 cups vegetable broth
- ¼ cup pine nuts
- 2 tablespoons Italian dry herbs
- ½ tablespoon salt
- ½ tablespoon pepper
- In 2 tablespoons olive oil, sauté zucchini and eggplant on low heat; add more oil if eggplant begins to stick to the pan; season with ½ teaspoon salt and ½ teaspoon pepper
- In a second pan, sauté bell pepper, onions and yellow squash together; season with a pinch of salt and pepper
- In a Dutch oven on low heat, add tomatoes, garlic and dried Italian herbs
- Rinse quinoa thoroughly in mesh strainer
- Bring vegetable broth to boil and add quinoa; stir; lower heat, cover and cook 20 minutes.
- Add cooked vegetables to tomatoes; stir lightly; add 1 cup tomato liquid; cover and simmer for 20 minutes
- In Italy, there are strict labeling rules regarding San Marzanos. The label must include the DOP, (the Italian protected designation of origin), which entails strict requirements for the growth and production of these red beauties.
- In American grocery stores, there are several brands that label their tomatoes as San Marzano on the front, but the ingredient list labels them as “San Marzano style tomatoes”. Tomatoes labeled as such are not true San Marzano’s; it’s like buying a knock-off Louis Vuitton bag…it’s not the real deal.
- A true San Marzano tomato brand will include the DOP on the front and a round seal with a series of production numbers underneath. The front label might read something like, “San Marzano Tomato of Agro Sarnese-Nocerino area D.O.P” or “Pomodoro S. Marzano dell ’Agro Sarnese-Nocerino D.O.P.” The label will also indicate the product is produced and packed in Italy, as well as a statement of certification (in Italian). As one might expect, these Italian tomatoes cost more than the “San Marzano style” but the difference in taste is definitely worth the cost.