In this version of the classic Italian pasta dish spaghetti all’Amatriciana, tomato conserva delivers deeper tomato flavor than canned tomatoes. If you can get guanciale (cured pig cheek), try it instead of pancetta for more pronounced porkiness.
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This was absolutely delicious! So far I have made 5 batches of the conserva from my end of season garden tomatoes and have frozen 4 batches for later. You will not be disappointed with this recipe!
This was delicious. I got plenty of yummy tomato conservation out of 4+ lbs of beefsteak tomatoes. Easily 2 cups I would say. They were local farmer tomatoes but I got them at Giant Eagle...so didn't go out of my way on them and not sure if it made a difference. Anyway, super easy and delicious. I just used about 1.5 c of Pecorino Romano cheese. Put the rest on the table so people could add what they wanted. Served with a simple salad and toasted country bread with EVOO and salt. Was a hit!!! Even my three picky kids loved it! Will make again and again.
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