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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Cooked Carrot Salad with Pine Nuts and Golden Raisins
Carrots are a nonappreciated standby. We tend t...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Crushed Tomatoes
For cooking Italian sauces, especially in the winter months, the canned whole peeled tomato in its jui...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 1, 2015
Crushed Tomatoes

For cooking Italian sauces, especially in the winter months, the canned whole peeled tomato in its juices, is the best way to go. Short of having perfectly ripe plum tomatoes in the summer, the canned way is the best. The San Marzano imports or the San Marzano or plum varieties grown here in the States are the best varieties to buy. Make sure they are plum tomatoes and they are meaty and sweet to the taste. Crush them with your hands or with a vegetable mill, then proceed to make the sauce. I myself do not like the pre crushed tomatoes or tomato chunks in puree. Get in the habit of tasting the tomatoes as soon as you open the can and you will be able to tell which ones you like best, then stick to that brand. Keep in mind that tomatoes are packed seasonally and may vary from year to year, from the same packer.