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speaking of tomato sauce
Posted by: Fritz
Date: July 20, 2020 05:59PM
whats in yours?

onions in butter
pepper
deglaze with white
roasted garlic
olive oil
fried paste
bit of cider vinegar, bit of balsamic
tomatoes (this time Ninas gianT can from CostCo, pretty good).
red wine
oregano, basil
hot pepper flakes
teense honey



!#$@@$#!

If there are spelling issues, please pardon, Owen the cat is sitting on my keyboard.



Edited 1 time(s). Last edit at 07/20/2020 07:55PM by Fritz.
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Re: speaking of tomato sauce
Posted by: NewtonMP2100
Date: July 20, 2020 06:06PM
....where is the sugar....???



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Re: speaking of tomato sauce
Posted by: d4
Date: July 20, 2020 06:10PM
I keep mine simple. Salt and olive oil.



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Re: speaking of tomato sauce
Posted by: Racer X
Date: July 20, 2020 06:10PM
the honey



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Re: speaking of tomato sauce
Posted by: Ombligo
Date: July 20, 2020 06:18PM
My base pasta sauce, it makes about 12 quarts (I can it for future use). It really isn't much cheaper than supermarket sauces like Classico, but tastes much better and is simple to make.

2 cups minced onions
1/4 cup finely minced garlic
4 lg cans Crushed Tomatoes
4 lg cans Tomato Paste
2 lg cans Tomato Sauce
2 cups Red Wine
2 tsp fennel seeds
1.5 tbsp Italian seasonings
1 tbsp salt
1 tsp black pepper
1 cup fresh Basil, chopped
1 cup Italian Parsley, chopped

Combine everything together and slow cook for at least 4hrs.



“No persons are more frequently wrong, than those who will not admit they are wrong.”
-- François de La Rochefoucauld
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Re: speaking of tomato sauce
Posted by: Filliam H. Muffman
Date: July 20, 2020 07:12PM
I need to look this up to be sure about portions, but it was pretty easy and quick.

2 large heads or about 1/2 cup diced/pressed garlic
3 lb diced roma tomatoes
1/2 cup olive oil
1 bunch fresh basil diced
salt and pepper to taste

heat oil in pan
add diced/pressed garlic and sauté on medium 4 minutes
add tomatoes and sauté on high 6 minutes
add basil and salt (~1 tsp), pepper to taste, simmer 1 minute
spoon on pasta

even better next day.



In tha 360. MRF User Map
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Re: speaking of tomato sauce
Posted by: freeradical
Date: July 20, 2020 07:45PM
What would Marcella Hazan have to say about this?
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Re: speaking of tomato sauce
Posted by: Racer X
Date: July 20, 2020 07:46PM
Quote
Ombligo
My base pasta sauce, it makes about 12 quarts (I can it for future use). It really isn't much cheaper than supermarket sauces like Classico, but tastes much better and is simple to make.

2 cups minced onions
1/4 cup finely minced garlic
4 lg cans Crushed Tomatoes
4 lg cans Tomato Paste
2 lg cans Tomato Sauce
2 cups Red Wine
2 tsp fennel seeds
1.5 tbsp Italian seasonings
1 tbsp salt
1 tsp black pepper
1 cup fresh Basil, chopped
1 cup Italian Parsley, chopped

Combine everything together and slow cook for at least 4hrs.

Looks about right. I almost caramelize the garlic first, like pan roasted. I freeze in Mason jars, and quick defrost in the microwave with the lid off while the water boils.

I haven't tried to make it in my 10 qt InstaPot yet. yes, not a typo, 10qt. holds almost 15 pounds of deboned pork shoulder or picnic cushion.



********************************************
The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)
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Re: speaking of tomato sauce
Posted by: btfc
Date: July 20, 2020 08:08PM
Now take your tomato sauce skills and make some Chicken Cacciatore.

Many recipe variations exist.

Basic recipe is something like this:

[www.bettycrocker.com]


My family recipe calls for generous amounts of red wine; many versions call for dry white wine. I make huge batches, so I get family packs of thighs and bake them in the oven. Slightly undercook, and finish off in the sauce. You know it is ready when the meat comes right off of the bone. Usually served over pasta, but good with rice too.



Edited 1 time(s). Last edit at 07/20/2020 08:13PM by btfc.
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Re: speaking of tomato sauce
Posted by: Ombligo
Date: July 20, 2020 08:59PM
Quote
Racer X
Looks about right. I almost caramelize the garlic first, like pan roasted.

I'll sometimes roast the garlic first. I have also roasted some whole tomatoes to chop and add to individual jars with a drizzle of infused EVOO to add earthiness to the flavor profile.

I tried carmalized onions but didn't care for the texture. I may do it again but use rough chopped onions rather than sliced.



“No persons are more frequently wrong, than those who will not admit they are wrong.”
-- François de La Rochefoucauld
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Re: speaking of tomato sauce
Posted by: mrbigstuff
Date: July 20, 2020 10:39PM
Depends. Is it for pasta? What type? Dried or fresh? Will there be meat added? Is it to put on pizza? Are you making lasagna?
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Re: speaking of tomato sauce
Posted by: Racer X
Date: July 21, 2020 03:25AM
Quote
Ombligo
Quote
Racer X
Looks about right. I almost caramelize the garlic first, like pan roasted.

I'll sometimes roast the garlic first. I have also roasted some whole tomatoes to chop and add to individual jars with a drizzle of infused EVOO to add earthiness to the flavor profile.

I tried carmalized onions but didn't care for the texture. I may do it again but use rough chopped onions rather than sliced.

Yeah, caramelized onions can be very slimy.



********************************************
The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)
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Re: speaking of tomato sauce
Posted by: RecipeForDisaster
Date: July 21, 2020 06:17AM
I always chop my caramelized onions before using - sometimes before cooking, and sometimes after they’re done. I do not like those long strings at all.

I’m Italian, and a bit of a purist. I usually sauté onion, garlic, and crushed red pepper, then add crushed tomatoes and a can of petite diced tomatoes because we like the combination of chunky and smooth. I just reduce all that and add herbs, spices and salt. That’s it. Not much oil, even, as I don’t miss it here and my other half wants to lose weight. It comes out silky and concentrated and delicious.
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Re: speaking of tomato sauce
Posted by: RAMd®d
Date: July 21, 2020 09:25AM
Ooops.

I read that as tomato soup, and had an instant craving for a grilled cheese sammich and soup.




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Re: speaking of tomato sauce
Posted by: NewtonMP2100
Date: July 21, 2020 09:26AM
.....don't call me honey.....babe....



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I reject your reality and substitute my own!
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Re: speaking of tomato sauce
Posted by: Surfrider
Date: July 21, 2020 11:10AM
I use Dom Peppino Pizza sauce. It tastes fresh, nice and thick, sticks to pasta and best of all tastes great!
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Re: speaking of tomato sauce
Posted by: mrbigstuff
Date: July 21, 2020 02:12PM
I meant to add: tomato paste is only useful (imo) when one is making a meat sauce, as the intense acidity helps to break down the meat fibers. In a regular non-meat sauce it is unnecessary and too acidic.
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Re: speaking of tomato sauce
Posted by: freeradical
Date: July 21, 2020 03:43PM
Quote
mrbigstuff
I meant to add: tomato paste is only useful (imo) when one is making a meat sauce, as the intense acidity helps to break down the meat fibers. In a regular non-meat sauce it is unnecessary and too acidic.

I use tomato paste when using store bought tomatoes to beef up the flavor.

I don't use it with high quality (meaning fully ripe) home grown tomatoes.
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Re: speaking of tomato sauce
Posted by: mrbigstuff
Date: July 21, 2020 07:29PM
Quote
freeradical
Quote
mrbigstuff
I meant to add: tomato paste is only useful (imo) when one is making a meat sauce, as the intense acidity helps to break down the meat fibers. In a regular non-meat sauce it is unnecessary and too acidic.

I use tomato paste when using store bought tomatoes to beef up the flavor.

I don't use it with high quality (meaning fully ripe) home grown tomatoes.

I don't use it with either, I find it too acidic. There is some controversy even in Italian cooking circles. Some add it automatically, some never, preferring a fresher tomato taste.
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Re: speaking of tomato sauce
Posted by: Racer X
Date: July 22, 2020 06:29PM
Quote
mrbigstuff
I meant to add: tomato paste is only useful (imo) when one is making a meat sauce, as the intense acidity helps to break down the meat fibers. In a regular non-meat sauce it is unnecessary and too acidic.

And when the Mailliard Reaction gets going, it sure becomes tasty.



********************************************
The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)
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