Friday afternoon cooking thread...what's your recipe for marinara (tomato)sauce?

[ken5050]

It's a quiet Friday...no crazy Dems in the Senate to entertain us until Monday, and I can't stand the Michael Jackson trial, so I thought I'd get a foodie thread going. Italian food is the food of the gods, and the basis of most recipies is a great marinara sauce. I like mine, but I'm always looking to improve. So, there are a couple of variations I'd like to explore..

[steve8714]

Sweat one onion, one cup celery.
Mince and add 3 cloves garlic or more to taste
squish two large cans whole plum tomatoes and add,
Basil and oregano dried
Salt and pepper to taste
Small amount of sugar
3/4can water
One small can paste
1/2 tsp chili flakes
1/4 can cheap but drinkable red wine
Parmesan cheese if desired
simmer simmer simmer
Half for today, half to freeze
Really good on a sausage sandwich or eggplant
I never measure spices...is that a problem?

[peacebaby]

should have kept my mouth shut. I'm southern, what do I know about marinara sauce, right?

[MotleyGirl70]

Yes I have. It's been a while since I made it though, but it turned out good when I made it.

[bmwcyle]

I like mine with a little more beer.

[End Times Sentinel]

2 cans tomatos, seeds and skins removed and diced.

1/2 sweet onion

4 garlic cloves

1/2 cup red wine

1/4 cup balsamic vinegar

1 Tbsp sugar

1 Tbsp salt

2 Tbsp parsley

2 Tbsp oregano

1 Tsp red pepper flakes

4 bay leaves

2 Tbsp tomato paste

 

Combine: liquid from cans, wine, vinegar, sugar, salt, and bay leaves in sauce pan and reduce by 1/3.

Saute onion in olive oil, add garlic and continue, add parsley, oregano, and red pepper flakes.  Add tomatos and continue to saute for five minutes.

Combine with liquid in sauce pan and allow to simmer.

Owl_Eagle

(If what I just wrote makes you sad or angry,

 it was probably sarcasm)

[Explodo]

Best Spaghetti Sauce Ever

• 1 medium onion
• olive oil
• 1 pound of ground beef
• 3-5 cloves of garlic
• 2 21 oz cans of tomato sauce
• 1 12 oz can of tomato paste
• Bay leaf, rosemary, basil and oregano


Chop the onion fine and sauté' in a Dutch oven in a small amount of olive oil until golden brown. Add ground beef and garlic cloves, brown thoroughly. Add 1-2 large bay leaves, a teaspoon of oregano, a teaspoon of rosemary, and a tablespoon of basil. You'll probably need to partially cover the pot to prevent your entire stove from being speckled with sauce, but leave it a half or so inch ajar; this is very important, or condensation will wash down the sides and you'll lose the carameling effect that makes the flavor.

[Dinsdale]

Put the seed in the ground and place under a High Pressure Sodium light (on for 18 hours a day).

Water regularly with fertilizer.

Oh, Marinara. Never mind.

[Fierce Allegiance]

Ya gotta go hydroponic, maaaaaan.

[ItsOurTimeNow]

I use whole peeled tomatoes, that I crush as it simmers. Add a small amount of tomato paste, a bit of olive oil.

Usually I add green peppers, mushrooms, onion, - sometimes a piece of porkfat. Spices - oregano, basil & garlic.

My "twist" is adding a carrot to the sauce while it's simmering (just take it and the porkfat out when it's done). The carrot gives a natural bit of sweetness to the sauce.

[areafiftyone]

Just the basics - Crushed or whole tomatoes, Olive Oil (a must), Oregano, Garlic (a must) a couple of bay leaves salt and pepper to taste. That's it.

Place garlic and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
5. Add basil, oregano, salt and pepper.
6. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

[MotleyGirl70]

I like to add a little grapeseed oil to my red sauces. Adds a nice flavor and gives a shine to my sauce.

Your local grocery store might carry it, otherwise you'll find it at a gourmet specialty store.

[oldsalt]

Canned tomatoes,of course, but if you can find canned imported Italian "San Marzano" tomatoes you're way ahead of the game.

That's not a brand name but rather the area they are from near Naples.BTW don't go for San Marzano "style",find the real thing.

They're hard to find,but worth it. They have a special sweetness that can't be beat.

[areafiftyone]

Do you want to know the best way to eat your spaghetti sauce>?????

[Stand Watch Listen]

Ingredients

2 tbsp. virgin olive oil
4 cloves garlic, crushed
3.5 lbs. plumb tomatoes (Roma??), diced
1 small can tomato paste
1 tbsp dried oregano
1/4 tsp fennel seed
1/4 tsp. thyme
1/2 - 3/4 cup dry white wine
'Pinch' Cheyenne pepper to taste
1/2 cup fresh parsley leaves chopped
1/2 cup fresh basil leaves, washed/chopped
2 cups of thinly sliced mushrooms
1 cup thinly sliced green peppers
1 cup thinly sliced red peppers
-- if too acidic --'Pinch' sugar OR baking soda to taste
-- salt and pepper to taste

""Optional"" -- 1 lb. large clean fresh cooked shrimp

Heat virgin olive oil and add garlic. Lightly brown garlic and add diced tomato, dry white wine, Cheyenne pepper, tomato paste, fennel seed, oregano, thyme and salt and pepper to taste.

Lower heat and add fresh basil, parsley, peppers, mushrooms and simmer/stir for 1 hour.

""Optional"" -15 minutes before serving, add fresh shrimp.

Serve over a bed of linguini.

[coconutt2000]

I normally just take a bit of Ragu, squeeze a lemon into it, add Worcstershire sauce, stir it up, and chill it. Add a bit of ketchup if you feel like it.

Or I buy the bottle of marinara from the store.

[Fierce Allegiance]

Thanks, I'm stealing that!

[fanfan]

Put the seed in the ground and place under a High Pressure Sodium light (on for 18 hours a day).

Water regularly with fertilizer.

Oh, Marinara. Never mind.

And don't forget to weed out the male baby tomato plants as they will fertilize the female baby tomato plants, and your yield will be lower, and less fragrant.

Don't you just love tomatoes?

[areafiftyone]

LOL go right ahead!

[ken5050]

I like the basalmic vinegar...nice touch..thanks..that's a keeper for me..do you add it at the end of the simmer time..so it all doesn't cook out?