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I've actually made this a couple of times now. The recipe calls for 2 pounds of tomatoes, but this last time, I used 6 pounds and may use 8 pounds the next time. Problem is, tomatoes here are 99 cents per pound and that makes this recipe way more expensive than just buying a jar of spaghetti sauce.
At any rate, I used store bought Roma tomatoes and used a whole (small) onion, quartered. I also added garlic powder, basil, a wee bit of salt, and some parsley as well. It did have to simmer for hours (I think 5), but I wasn't doing anything anyway, so occasionally I wandered out to the kitchen to stir it. I think I simmered it too long, because it was thicker than I would have liked. When I was done, I threw some in a pound of hamburger that I had already cooked, then split the sauce 4 ways. Ate one portion on spaghetti and froze the other three in freezer bags. It was pretty good!
Grow your own tomatoes. You will likely get so many that you will have quarts of tomato sauce coming out your ears.
At least that what has happened to me in the past.
I wish I could. I'm renting a room in an apartment type building. There's no yard and we aren't allowed to have anything in or in front of our windows in case of fire. Otherwise I'd hang up a tomato plant in the window. I want a garden so bad it hurts.
I sometimes add 1/4 red wine to my sauce. I cook it for about 3 - 4 hours, but if I have meat in it like pork or beef then I cook it 5-6 hours. I like a slightly thicker sauce that's another reason I use paste and puree.
Do you add the meat to the sauce before you cook it then? And if so, I assume the meat is already cooked?
What's up with that? Why wouldn't you just cut up the onion and cook it in the sauce?
I am not the original OP but many people don't like to eat the onion. But they don't mind the flavor from it. Many cooks I know will leave it in huge pieces for easy removal before serving. It's just a preference. Same with garlic.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by scratchie
What's up with that? Why wouldn't you just cut up the onion and cook it in the sauce?
Quote:
Originally Posted by momtothree
I am not the original OP but many people don't like to eat the onion. But they don't mind the flavor from it. Many cooks I know will leave it in huge pieces for easy removal before serving. It's just a preference. Same with garlic.
That recipe, when made according to spec, is like silk. The sauce is... silky. (Must be all the butter.) Having onion chunks in it changes the entire goal of the sauce's consistency. I've made this many times -- just San Marzano tomatoes, butter, butter, butter, and a whole onion sitting in it until it's done. Remove onion and... silk. And yum.
PS. It has to be made with San Marzano tomatoes. I've tried it with other tomatoes and they're all too acidic. San Marzano tomatoes made the sauce sweet (not too sweet), fresh and light tasting.
OK, it isn't tomato sauce but it is close. I am doing bar b cue sauce today. We are having mom's day here and I wanted home made sauce to go with our brisket. I will probalby only make a couple of pints, but it is a start. I hope I get a litle more, we will see. Even thinking "canning" makes we happy to realize spring is really here and summer is just around the corner.
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