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Red Pasta Sauce aka Gravy

post #1 of 28
Thread Starter 

Just wondering a couple questions, first what are some of the good cookbooks that teach how to make it right? second, if I'm in a pinch how do I take a jar of the super market garbage and make it more palatable?? usually the super market stuff is way too sweet. Please don't suggest fennel or anything like that. Thanks 

post #2 of 28

Many people in Italy make sauce so simply that it would surprise americans that it could be even edible.  Italian food is simple first of all.  Why would you need a jar when you can make a good sauce like this:

 

Take enough olive oil to film the bottom of a saucepan and have a little to puddle if you tilt it.  You can also add a walnut sized piece of butter.  Or you can use all butter, two walnut-sized pieces.

 

warm it (melt the butter if you use it). 

 

Simple sauce #1. chop an onion small, and add, cook over low heat until soft and transparent, add a can of good quality tomatoes and let it cook slightly bubbling for maybe 20 minutes.  Stir occasionally so it doesn't burn

 

Simple sauce #2. Use only oil, smash a couple of cloves garlic and add, add a 1/4 tsp red pepper flakes or a couple of small hot peppers (1 inch).  Let it cook slowly till the garlic is soft but not brown and add the tomato.  Cook for about 20 minutes.  Doesn't call for cheese. 

 

Simple sauce #3.  Chop a carrot, onion, celery stalk and garlic clove and add to the oil, butter or oil/butter.  Cook slowly until the vegetables are tender but not browned, and add tomato.  Cook 20 min to half hour, covered. 

 

Simple meat sauce #4  Take about 1/4 pound hamburger or sausage meat (italian sausage without fennel) (cut the skin and scoop out the meat) .  Brown in oil and butter, breaking up the meat and stirring.  As it browns, Chop carrot, onion, celery stalk, garlic clove.  Add a little more oil to the pan if it's lean meat, and then add the vegetables.  Cook very low heat until soft.  Add a splash of wine if you have it handy, (not necessary though) and scrape up the browned parts that stuck to the pan.  Add tomato.  (If you haven't used wine, scrape up the browned stuff with the tomato).  Let it cook a bit longer, low heat, covered (half hour should do it).

 

Simplest sauce of all: Pummarola: no oil or butter. Requires no skill.  can't fail.   Just take a can or two of tomatoes.  Roughly cut up a piece of celery, a carrot and an onion into inch long pieces.  Let it cook slowly till the vegetables are soft.  Use an immersion (stick) blender and puree it all up together.  When you drain the pasta dump a couple of handfuls of parmigiano on it, let it sit a second without stirring (otherwise it ends up sticking to the spoon and the pot instead of the pasta) then dump the hot sauce on it and stir well.  You can add a tbsp or two of butter or oil if you like it. 

 

In all cases, salt (and pepper) is added when cooking.

 

That would be italian sauce.  Since most people had pasta every day at lunch until just a few years ago, the whole process was pretty simple.  Italian food is based on good ingredients simply done.  You should taste the tomatoes in tomato sauce.  Not a ton of herbs, and other flavorings.  A pinch of sugar may be added if the tomatoes you get are not very ripe.  Canned tomatoes usually work best, unless you have the best tomatoes at the height of the season.   

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 28

Oh goodness here we go.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 28

Take a small pot and some olive oil with garlic, red pepper flakes and basil and bring that to a simmer then cover and let steep. 

 

In another pan put:

28oz can tomatoes

3oz tomato paste

dash balsamic 

Whisk in some of the oil and cook that for 20-30 minutes and break up the tomatoes

Taste for salt. 

 

Cook your pasta 2/3rds of the way through then remove from the (salted) water & transfer to the sauce and finish cooking.  Serve and enjoy a very fresh tasting dish.

 

As for can/jar sauce I haven't used it in years this is so simple and delicious


Edited by Mike9 - 2/8/13 at 11:52am
post #5 of 28

There's a brand that stop n shop sells called Simply Enjoy, that is pretty spectacular for a market brand...when you're in a bind.

 

http://lifelovelowcarb.blogspot.com/2012/07/simply-enjoy-tomato-basil-pasta-sauce.html

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #6 of 28
Thread Starter 

Hey Siduri, thank you I printed that. What is your opinion on using only San Marzano stamped and certified tomatoes???? thanks....

post #7 of 28

Koukouvagia - smile.gif - whaddaya wanna do.  I can't help it. 

 

mrdecoy - when i go to the states i don't find that san marzanos are the best tomatoes.  I remember there was some brand like redpack or somtehing, that you would least expect to be good and it was better.  Trial and error.  I think they may well export the worst tomatoes, thinking that foreigners won't know the difference - and anyway, wanting to keep the best for themselves.  Here, my preference is for "valleverde" brand.  Not sure you can find them there.  But it's really a matter of taste. 

 

If your tomatoes aren't too good, i suggest a teaspoon (no more) of tomato paste in the sauce to round out the flavor. 

 

A final detail, always mix the pasta with the sauce as soon as it's drained.  If you want to put cheese for the whole pot of pasta, (when everyone at the table likes cheese) i think it comes better if you add it to the drained pasta as i described for pummarola, it sort of melts, then add the sauce and mix. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 28

I thoroughly enjoy these posts - as long as everyone plays nice!

 

It's interesting to see how things are spun around the world ... or even sometimes across town!

bounce.gif

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #9 of 28

Thanks siduri for sharing all those simple recipes. Your "simple sauce #1" is what we often make in a bind here. 

Quote:
Originally Posted by siduri View Post

Simplest sauce of all: Pummarola: no oil or butter. Requires no skill.  can't fail.   Just take a can or two of tomatoes.  Roughly cut up a piece of celery, a carrot and an onion into inch long pieces.  Let it cook slowly till the vegetables are soft.  Use an immersion (stick) blender and puree it all up together.  When you drain the pasta dump a couple of handfuls of parmigiano on it, let it sit a second without stirring (otherwise it ends up sticking to the spoon and the pot instead of the pasta) then dump the hot sauce on it and stir well.  You can add a tbsp or two of butter or oil if you like it. 

Do you at some point add the tomatoes to the veggies? After blending the veggies? And cook the tomatoes a bit?

post #10 of 28

Ah, french fries, it's a deconstructed sauce!  lol.gif  you have the chunked vegetables on one side, and the pasta with cheese on the other,  and the tomatoes only in your mind. 

 

Seriously, thanks for pointing that out. Yes, you put the tomatoes in with everything else, no frying of anything, just boil it all together (in a hurry i use a pressure cooker).  In the summer, when the tomatoes are wonderful and meaty and red, i use fresh, cut in half so the juice runs out, and cook.  In the winter, a can. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #11 of 28

I made a very quick pizza sauce for my son this week. I chopped up one kumato very finely.  Mixed it with oregano and olive oil and a dash of granulated garlic.  Spread it on a pita, top with mozzarella and bake.  :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 28
Quote:
Originally Posted by siduri View Post

Ah, french fries, it's a deconstructed sauce!  lol.gif  you have the chunked vegetables on one side, and the pasta with cheese on the other,  and the tomatoes only in your mind. 

 

Seriously, thanks for pointing that out. Yes, you put the tomatoes in with everything else, no frying of anything, just boil it all together (in a hurry i use a pressure cooker).  In the summer, when the tomatoes are wonderful and meaty and red, i use fresh, cut in half so the juice runs out, and cook.  In the winter, a can. 

 

smile.gif Haha... thanks siduri. I'll have to try that one. 

post #13 of 28

What?  Put the pasta in the sauce to cook some more?  Nonsense!  Everyone on the planet knows you pile the pasta on the plate, pile on the sauce and then, if desired, the parm.  Green can - best stuff!

 

Well, that's the way my wife prefers it, but she doesn't complain when I serve her something done in a different style.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #14 of 28

to teamfat lol.gif

 

- however i don't cook it in the pot, since i've added cheese.  I prefer the melty cheese melding with the sauce.  But i know many do and without the cheese it is a good way to get the flavor in. 

 

When i was a kid the ads and the picture on the packages of progresso or ronzoni products showed the red sauce in a pile on the dish of white pasta and wondered why we never had it that way.  I knew better than  to ask though.  My mother disdained all things American (in cooking) and would probably have replied with contempt towards me. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #15 of 28

I prefer to have the pasta tossed with *modest* amounts of sauce, not a multi-layer tower.

 

Who really uses the term 'gravy' for sauce?  Wasn't that an American mistranslation of some Italian word?

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #16 of 28
Quote:
Originally Posted by teamfat View Post
Who really uses the term 'gravy' for sauce?  Wasn't that an American mistranslation of some Italian word?

 

mjb.

To quote Koukouvagia, here we go again.  There was a very long discussion on this.   Mainly Italians used the word "gravy" actually - italian immigrants.  (Did you see the episode of the Sopranos when they go to Naples and get a wonderful fish pasta and one of them, Paulie i think, says "where's the gravy?  I want GRAVY!" )

Translating a term from another language which doesn't really have a term in the language you're translating into is not an "exact science".  People use words in a certain way and they take on that meaning (whether translated or not).

 

Immigrants came to america with their sugo, salsa, ragu, pummarola, etc, and needed a word to use in english, some took "sauce" and some took "gravy". You can't have a "correct" word in a language that doesn;t have whatever the word is referring to.  

 

Not relevant but this is funny, my grandmother, not knowing the English word for colander asked for a spaghetti-stop-water-go-ahead

Quote:
I prefer to have the pasta tossed with *modest* amounts of sauce, not a multi-layer tower..

I'm with you on that!  I don't like my food turned into towers, turrets, piles, pyramids, log cabins (a way to give you 6 only french fries that are soggy with some meat thing underneath them) or teaspoon-sized servings put on kilometric plates with sauce under  instead of on top.  I like nice looking food, but it should look like food, not a minimalist painting, which i also hate anyway.  I like food that looks lke it's been scooped from the cooking pot and put on the plate, in all its chaotic glory.  Not like someone pawed it for half hour to get it to look a certain way.  

I don;t like too much sauce either. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #17 of 28
Quote:
Originally Posted by siduri View Post

 

When i was a kid the ads and the picture on the packages of progresso or ronzoni products showed the red sauce in a pile on the dish of white pasta and wondered why we never had it that way.  I knew better than  to ask though.  My mother disdained all things American (in cooking) and would probably have replied with contempt towards me. 

 

I'm thinking that maybe it's because of commercials of pasta sauce are what led Americans to do that.  In the commercial they were trying to emphasize the sauce, not the pasta.  And so we saw it and said "oh, the sauce goes on top."  Even with my family I've learned to marry the pasta and the sauce long long ago.  But I have to make extra sauce because everyone always expects to top their pasta with more.  It's a habit they can't seem to break.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #18 of 28
I don't use canned tomatoes, but I will use a little tomato paste if I don't have hours to cook down the sauce. With all the supermarkets selling vine-ripe tomatoes now, I just can't bring myself to use all canned stuff. I miss the freshness and acidity of a fresh tomato.

For my basic tomato sauce, I peel and seed two small, or one medium-large tomatoe per serving. I saute chopped onions in a little olive oil until translucent, then add the peeled, seeded tomatoes, along with juice that is made from pushing the pulp from the tomato into a mesh sieve and straining out the seeds. Fresh tomato juice is awesome.

Next, I add fresh minced garlic, a little salt, and a little finely chopped oregano and thyme. I cook that down and smash it with a potato smasher until it breaks up into a sauce. If I have a couple hours, I'll simmer it on low until its reduced and smooth, then I add a little chopped basil. If I don't have the time, I add some tomato paste to get the right consistency.

If you like a really smooth sauce, puree it with an immersion blender or food processor.

If you simply can't get ripe tomatoes, THEN it's okay to open a can in my opinion, not before.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #19 of 28
Quote:
Originally Posted by Brandon ODell View Post

I don't use canned tomatoes, but I will use a little tomato paste if I don't have hours to cook down the sauce. With all the supermarkets selling vine-ripe tomatoes now, I just can't bring myself to use all canned stuff. I miss the freshness and acidity of a fresh tomato.

For my basic tomato sauce, I peel and seed two small, or one medium-large tomatoe per serving. I saute chopped onions in a little olive oil until translucent, then add the peeled, seeded tomatoes, along with juice that is made from pushing the pulp from the tomato into a mesh sieve and straining out the seeds. Fresh tomato juice is awesome.

Next, I add fresh minced garlic, a little salt, and a little finely chopped oregano and thyme. I cook that down and smash it with a potato smasher until it breaks up into a sauce. If I have a couple hours, I'll simmer it on low until its reduced and smooth, then I add a little chopped basil. If I don't have the time, I add some tomato paste to get the right consistency.

If you like a really smooth sauce, puree it with an immersion blender or food processor.

If you simply can't get ripe tomatoes, THEN it's okay to open a can in my opinion, not before.

Hi Brandon,

Living in Italy, I can say that outside of the tomato season (which is fairly long here, considering the climate) it's rare to use fresh tomatoes in sauce.  They just aren't very good.  When you say the "acidity of a fresh tomato" it makes me think of those vine-ripe tomatoes you can get off season - acidy! Good ripe tomatoes for sauce are not very acid tasting, they're sweet. Off season ones are acid - the outside is bright red, but when you go cook them, yeah, you NEED a couple of hours to get them soft.  And they're never sweet and wonderful.   Maybe you have access to some really special off-season tomatoes, i don;t know, but it's very rare to get useable tomatoes, even here, in winter.  Those round ones on the vine, as i've bought them both here and in the states, are like baseballs, bright red baseballs, but still baseballs. 

 

The traditionalists here will can their own tomatoes, and spend an entire day in full summer when the tomatoes are at their best, outside with a giant pot on a large portable gas fire ring outside, sometimes a hundred bottles, (wine bottles, or old fashioned bottles with the spring top and gasket) and straining gadget (like a meat grinder with a long thick tube coming out with holes in it).  But always canned tomatoes in winter.  Most city folk use canned all winter. 

 

One thing is canned stringbeans - which are overcooked and grey, or canned peas, which are mushy and disgusting.  But tomatoes for sauce are supposed to be cooked for some time.  And canning is just cooking.  So those two hours of simmering are really not anything different than the (much shorter) cooking done in the canning process.  And with good canned tomatoes (or really ripe in-season fresh tomatoes) don't need a very long cooking.  Half hour will do it, though the napolitan ragu (meatless generally) can be an all-morning affair. 

 

Just a curiosity Brandon, Why do you add the garlic after the tomatoes, and not when you do the initial frying of the onion?  I've heard this done before but always wondered why. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #20 of 28
Quote:
Originally Posted by Brandon ODell View Post

I don't use canned tomatoes, but I will use a little tomato paste if I don't have hours to cook down the sauce. With all the supermarkets selling vine-ripe tomatoes now, I just can't bring myself to use all canned stuff. I miss the freshness and acidity of a fresh tomato.

...
If you simply can't get ripe tomatoes, THEN it's okay to open a can in my opinion, not before.

 

Oh gawd, here we go again.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #21 of 28
Quote:
Originally Posted by Koukouvagia View Post

 

Oh gawd, here we go again.


lol.gif

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #22 of 28
Sorry if preferring "fresh" ingredients is offensive, but I don't like the taste of tin in my tomatoes. Jarred tomatoes don't have that taste, so that's a step up, but still a step below fresh tomatoes.

Obviously, using unripe tomatoes, even if fresh, isn't preferable to using a good ripe jarred or even canned tomato. If someone can't tell when a tomato isn't ripe, they shouldn't be making tomato sauce. But, in my opinion, if you can get ripe fresh tomatoes, you should be using them instead of canned tomatoes. Not to mention, all that sodium that's in most the brands is just covering up the taste of the tomato.

I'm sure in many areas you can't get decent tomatoes out of season. In my area, most the tomatoes are worthless in the wintertime, but the vine ripes usually aren't. For that matter, all the tomatoes, including the vine ripes were worthless last summer. You can't just start grabbing any tomato in the pile, but you can't do that in the summertime either.

As for acidity, tomato sauce needs some acidity. The acid helps balance fat in items the sauce is complementing, and makes both the sauce and meatballs (for example), more rich in flavor. Even the ripest of tomatoes are high in acid compared to most other foods, which is why its important to find ripe ones, but the aging in the can reduces the acid too much for me.
Edited by Brandon ODell - 2/19/13 at 11:27pm

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #23 of 28

This makes alot of sauce but its basicly what i use for alot of different uses from pasta to sometimes fish. I usually dont add the bread dont see a need to. And you can take this basic sauce and change it to the use add meat, take out the peppers, add herb whatever you need or have around to change it to suit what youre doing or preferences. Its quick easy and tastes great.

 

9780470939321_0332.jpg?format=jpg&zoomed=1

 

  • 1 Heat oven to 350°F (176°C).
  • 2 Toss red bell pepper, tomatoes, garlic, and onion with 2 tablespoons (1 ounce, 30 ml) olive oil; place on baking sheet and roast until all are soft, 25 minutes. Let vegetables cool; peel and seed pepper; peel onion; seed tomatoes; peel garlic.
  • 3 Coverñora chile peppers with enough hot water to cover; soak 15 minutes. Strain and remove seeds.
  • 4 Puree chiles until smooth. Pass the puree through a fine-mesh sieve and set aside.
  • 5 Heat 1 tablespoon (½ ounce, 15 ml) oil over medium low heat, sauté almonds 1 minute or until lightly toasted; remove from pan to stop the cooking.
  • 6 Toast the bread until it is a nice brown color.
  • 7 Sauté the pureedñora over medium heat 30 seconds; remove from heat
  • 8 Place cooled peeled vegetables, almonds, toasted bread, pureedñora, vinegar, pimentón, and remaining oil in a blender. Blend to a thick sauce; add salt.
post #24 of 28
Quote:
Originally Posted by Brandon ODell View Post

Sorry if preferring "fresh" ingredients is offensive, but I don't like the taste of tin in my tomatoes. Jarred tomatoes don't have that taste, so that's a step up, but still a step below fresh tomatoes.

Obviously, using unripe tomatoes, even if fresh, isn't preferable to using a good ripe jarred or even canned tomato. If someone can't tell when a tomato isn't ripe, they shouldn't be making tomato sauce. But, in my opinion, if you can get ripe fresh tomatoes, you should be using them instead of canned tomatoes. Not to mention, all that sodium that's in most the brands is just covering up the taste of the tomato.

I'm sure in many areas you can't get decent tomatoes out of season. In my area, most the tomatoes are worthless in the wintertime, but the vine ripes usually aren't. For that matter, all the tomatoes, including the vine ripes were worthless. You can't just start grabbing any tomato in the pile, but you can't do that in the summertime either.

As for acidity, tomato sauce needs some acidity. The acid helps balance fat in items the sauce is complementing, and makes both the sauce and meatballs (for example), more rich in flavor. Even the ripest of tomatoes are high in acid compared to most other foods, which is why its important to find ripe ones, but the aging in the can reduces the acid too much for me.

 

Every person is going to have their own preference.  But buying tomatoes in the winter time where I live only ensures that I'm buying tomatoes that have a very heavy carbon foot print - which have been harvested in another country before they are ripened, very possibly when they are green.  After they are shipped they are artificially ripened with ethylene gas which makes them turn red but results in a flavorless mealy tomato imo.  Like I said, everyone has their own expectations of food and especially produce.  In the "I want it NOW" society that we live in I understand that people want what they want when they want it and if people feel like they are entitled to eat tomatoes all year round let them and the environment pay the price for it.  But I grew up on a farm and I am perfectly capable of waiting patiently for the beautiful local tomatoes to come into season.  Everyone has their own priorities.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #25 of 28

I agree with Siduri's post on the prep of sauces. As far as not using canned because of tin flavor? then you are not doing something right . Fresh tomatoes for 2 person sauce may be fine but when making it for 100s  as they say in Brooklyn "'Forgetaboutit''  . Also fresh tomatoes are not consistant all year round.  Also In sections of New York  Its Gravy and others it's Sauce     Brooklyn=gravy   Manhatten=Sauce  Depends on ethnic generations of the families.

 I use Redpack brand for volume  San Marzano for house (even though they have changed over the years)

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post #26 of 28

Why don't you just dump a whole case at a time into the big chopper Ed? 
 

post #27 of 28
Quote:
Originally Posted by ED BUCHANAN View Post

I agree with Siduri's post on the prep of sauces. As far as not using canned because of tin flavor? then you are not doing something right . Fresh tomatoes for 2 person sauce may be fine but when making it for 100s  as they say in Brooklyn "'Forgetaboutit''  . Also fresh tomatoes are not consistant all year round.  Also In sections of New York  Its Gravy and others it's Sauce     Brooklyn=gravy   Manhatten=Sauce  Depends on ethnic generations of the families.

 I use Redpack brand for volume  San Marzano for house (even though they have changed over the years)

Fair enough on the big batches. Peeling and seeding tomatoes for a 200 person party is a big job. Worth it if the party is going to pay for it, but not likely for the vast majority of us. Still doesn't taste the same though. Canned tomatoes just don't measure up to good, ripe fresh tomatoes.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #28 of 28

Have done this and yes it works but when done again it comes out different, the tomatoes always vary more water less water, sweeter not sweeter, acidy non acidy  , Can't get consistancy

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