Thursday, September 29, 2016

Product Review: Muir Glen Organic San Marzano Tomato Pizza #sponsor

This is a sponsored post written by me on behalf of Social Nature. All opinions are my own.

As summer wanes and we move away from tomato season (boohoo!), I look for my best jarred or canned options. Truth be told, I have been steering clear of canned anything after I read about BPA in the lid liners. But, these - from Muir Glen - caught my eye. I'll try anything with San Marzano tomatoes. Really. I will. Discovering that the cans were made with BPA-free liners was a bonus! Additionally, Muir Glen is certified organic and Non-GMO Project Verified...all good reasons to have my patronage!

San Marzano tomatoes are named for San Marzano sul Sarno, a small town near Naples where farmers first cultivated these in the shadow of Mt. Vesuvius. They boast fabulous, concentrated flavor. Muir Glen took those tomatoes and grew them in California where they processed them from field to can in less than 8 hours.


To showcase their deliciousness, I used them - as is, meaning with no added seasonings - on a gluten-free pizza. Where I typically season pizza sauce with herbs and spices, I simply crushed the whole tomatoes and drained them. They were so tasty!


I used a pre-made cornmeal crust for simplicity and topped it with the crushed, drained tomatoes, paper-thin slices of fresh zucchini, and shreds of Armenian string cheese.  This is definitely a great recipe for when you're short on time and energy for dinner.

Ingredients makes 2 pizzas

  • 2 premade cornmeal pizza crusts
  • 1 can Muir Glen San Marzano tomatoes, crushed and slightly drained
  • 1 C zucchini, thinly sliced on a mandolin
  • 1 C cheese (I used an Armenian string cheese with caraway seeds)
  • freshly ground salt
  • freshly ground pepper

Procedure

Preheat oven to temperature indicated on your crusts. I used organic, frozen crust from Vicolo. These bake at 425 degrees F.

While the oven preheats, assemble your pizzas. Place your crusts on a baking stone or baking sheet.
Spoon the crushed, drained tomatoes onto the crusts, spreading the sauce to the edges. Arrange zucchini slices over the tomatoes and cover with cheese.

Bake according to your package, mine baked in about 18 to 20 minutes.


Let stand for 2 to 3 minutes before slicing. Serve hot.

You may find Muir Glen...
on the web

*Disclosure: I received this product for free from the sponsor of Social NatureAs a Social Nature blogger, I agree to use this product and share my thoughts. My opinions do not necessarily reflect the opinions of Social Nature or the manufacturer of this product.

1 comment:

  1. I recently just tried using these too. I wasn't aware of all that with the BPA on the lids.

    ReplyDelete

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