[ken5050]

I always use whole tomatoes, though many say that the crushed tomatoes are better. Any preferences?

I've always used the canned Italian tomatoes. Some say that the California tomatoes have a sweeter taste.

Do you ever add tomato paste? Some recipies say yes, some no. I like the richer taste it adds..

Which aromatics do you use? Onion. celery, carrot? Basil and/or bay leaves? And how much garlic.

I know much of this is choice, to one's taste...but by the same token, have you ever tasted a sauce that was just pure perfection, and you wonder how it happened?

So, any tricks, quirks, hints..like a little wine, or a dash of fresh lemon juice..some even toss in a dash of sugar..

[swmobuffalo]

How about a basic recipe?!

[b4its2late]

Do you think Hildy will attack you for posting this? LOL!

[RushCrush]

Yummyy!!

I love the basics, good canned tomatoes (fresh ones are never fresh enough), onions, garlic, fresh basil. A little olive oil too, but that's about it.

[Millee]

Lots of lots of wine! Hey, it might even be good to try IN the sauce. :) I like adding crushed red pepper too.

[Fierce Allegiance]

I usually start with a cold can of beer.

I then go into the pantry and grab a jar of whatever the wifee bought.

Drink beer

Pour about 4 tablespoons garlic salt in the jar (sometimes you have to slurp some sauce out so the salt will fit)

Drink beer

Serve.

[martin_fierro]

Ping

[getmeouttaPalmBeachCounty_FL]

I'm marking to read and hopefully save this later! I just looooove tomatoes!!!!

[MotleyGirl70]

Italian food is the food of the gods,

I agree and it goes beyond just pasta too.

I love to cook and some of my favorite dishes to make are Italian.

My lasagna, manicotti and chicken cacciatore are to die for.

[peacebaby]

add some pesto, maybe?

[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?

[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.

[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.

[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.

[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

[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.