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..

[ken5050]

kewl..gonna look for it..have you ever tried Balsalmic vinegar?..see #25

[ken5050]

Do you happen to know what brands/

[ken5050]

LOL..the thread was worth it just for that 'toon.....

[ken5050]

Fennel seed....another new taste...thanks..

[dfwddr]

Caramelize minced onion and fresh chopped garlic in a green olive oil. Deglace with a stout Burgundy. Build your sauce over that. Simmer 4-6 hours, put away. Serve 2-3 days later.

Finely minced, mashed, or riced carrots add an interesting flavor. If your not from California, brown some sausage meat in a pan. Add, being sure the fat and little burnt bits go in also. Italian plum tomatoes are the best !!!

And oh ya, drink some beer

[ken5050]

Thanks..

[newfrpr04]

"My lasagna,Manicotti, Chicken Cacciatore are to die for" What time is dinner. I can bring a nice antipasto and crusty bread rolls. Italian food IS the food of the Gods. We have an italian Resturant "Peppinos" order 3-4 times per week. It helps that our son is friends with the owner's son.

Is your Cacciatore with red sauce or Marsala Wine sauce

[Melpomene]

My husband swears that the best veal parmigian in the world is at an Italian joint in New Orleans called Liuzza's. He thinks this red sauce is the closest thing he's ever had to theirs.

3 tablespoons vegetable oil
5 cups chopped yellow onions
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper
20 cloves garlic, minced (about 1/3 cup)
2 tablespoons whole fennel seeds
2 (6-ounce) cans tomato paste
4 (15-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, pureed with their juice
2 1/2 cups water

Heat the vegetable oil over medium-high heat. Add the onions, Italian seasoning, salt, and red pepper, and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and fennel, and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, and 2 1/2 cups of water; bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.

[ken5050]

Thanks..looks good..I'd probably substitute wine for the water , though..and that is a powerful lot of garlic..I like the fennel seed..I learned something..

[oldsalt]

Do you happen to know what brands

The only one I can remember is Cento,I think,but there are others.

I see by your home page that you're in NY,so if you're near the NYC metro area you should be able to find some.

My last trip to visit relatives in NJ I found some in a Shoprite store.

[ken5050]

thanks..I buy Cento all the time...love thier paste,,but didn't know about the type of tomatoes

[backinthefold]

So, any tricks, quirks, hints..like a little wine,

 

My Italian mother swore by " adding the wine in the center of the pot and NOT stirring it in" and it was always the last thing in the pot

[carlo3b]

Marinara Sauce

The real trick for a great Marinara is fresh Basil, there is no substitute for the natural flavor!

The argument over fresh or canned tomatoes, is without a clear answer. Both choices have merit. I fall on the canned side of the equation simply because one cannot find fresh vine ripened Roma tomatoes. Imported canned tomatoes are a safer bet primarily because we pick our tomatoes too early and usually are flavorless even when allowed to ripen in a brown paper bag.

• 1/4 cup of pure olive oil
• 4 cloves of garlic, thinly sliced
• 2 lb. vine ripe Roma tomatoes, or 32 oz caned imported Italian tomatoes
• 5 basil leaves, washed, patted dry, rolled tight and thinly sliced (
• 1/2 teaspoon of dry oregano
• salt & pepper to taste

1) 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.

---

 Linguine Pescadoro

Traditional Italian Marinara was prepared for returning sailors to seaports towns and cities like Naples. Because of it's origins many Italians include seafood in the wonderful sauce. This recipe, with seafood and many more great spices, is one of our family favorites.

• 1 (16 ounce) package linguine pasta
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 2 lb. vine ripe Roma tomatoes, or 32 oz caned imported Italian tomatoes
• 1 (6 ounce) can black olives, drained
• 2 doz. fresh little neck clams, or (10 ounce) can whole baby clams
• 1 (6.5 ounce) can minced clams, with juice
• 1/4 pound small salad shrimp
• 1/4 pound scallops
• 2 1/2 teaspoons lemon zest
• salt and ground black pepper to taste

    1) In a large pot of boiling salted water cook linguine until al dente. Drain.
    2) Meanwhile, in a heavy saucepan over medium heat sauté garlic in olive oil until garlic softens.
    3) Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, add fresh clams and/or can and the juice from both cans of clams.
    Simmer for 15 minutes, or until all clams are opened (discard any clams that do not open when tapped after 15 mins).
    4) Mix in shrimp, scallops, lemon zest, and salt and pepper to taste.
    Simmer for an additional 15 minutes or until shrimp and scallops are cooked.
    Toss cooked and drained linguine pasta over seafood sauce. Serve warm.