Posted on 03/08/2024 3:28:02 PM PST by nickcarraway
Recreate the iconic tomato sauce from 'The Godfather' and bring a taste of the Corleone family into your home
Few films have made as lasting an impact in popular culture as "The Godfather."
And beyond the silver screen, its influence extends from the couch to the kitchen.
One of the most iconic culinary elements in the movie is the tomato sauce recipe, a closely guarded secret in the Corleone family. Here's a deep dive into the mystique of "The Godfather" tomato sauce — and how to recreate this legendary concoction.
(Excerpt) Read more at foxnews.com ...
No oregano? No sweet basil? Even the recipe is a theft!
“Why don’t tell that nice girl you love her? I love-a-youu with allla’ my heaaaart, if I don’t see you I’m a-gonna diiiiii-e....”
When using fresh tomatoes from the garden you don’t need the sugar.
True. It’s with canned tomatoes that have more acidity.
When using fresh tomatoes from the garden you don’t need the sugar.
Also add three bay leaves for the Father, Son and Holy Ghost.
Love it!
I will throw in some honey. But good lord how much real honey costs now. Of course it is Putin’s honey price hike.
lol...
First of all,it’s not sauce,it’s Gravy !
Yea. 1/4 cup of sugar is way too much.
When I make Sunday gravy, I use tomato puree, not sauce which is seasoned. I season with basil. I cook spare ribs with sausage and meatballs in the sauce. As said in Goodfellas, it’s the pork that gives the flavor.
Paste: Is concentrated tomato pulp with the skin, stems and seeds removed. It is a very versatile product that can be used in sauces, gravies, ...
I use authentic San Marzano whole peeled tomatoes, usually a 96 oz. can from Wegmans, added to three six oz. cans of good tomato paste. I fry the tomato paste in olive oil, after browning the garlic and spices, until the paste is slightly caramelized before adding the tomatoes. Even as sweet as the San Marzanos are, I still need to add sugar, which I buffer with 1/2 teaspoon of lime juice. The advantage of making sauce in such a large quantity is that it tastes much better over the next few days after cooling in the refrigerator. I am not sure why, but it always does.
One recommendation in the article is "3. Use a tomato passata to make tomato-based sauces."
So now that I know what passata is -- thank you for that -- I will be on the hunt for it for the sake of my beleaguered GI system.
This is true.
Same reason stew always taste better the day after and lasagna. The cooling in fridge really helps.
Same reason stew always taste better the day after and lasagna. The cooling in fridge really helps.
Oh man that looks goooood
I tried one recipe that used the smallest amount of cinnamon to cut the acidity.
It worked surprisingly well — but I’m talking just the smallest pinch of cinnamon.
1/4 cup sugar?!
Ye gad and little fishes.
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