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Pasta Sauce in a Jar

Abstract said:
Why do you all use tinned tomatoes rather than real fresh tomatoes? It's not that much more work using fresh tomatoes, is it?
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With fresh tomatoes, you have to blanche (sp?) them and remove the skin. it takes a ton more work to do it that way. Plus, if you get crappy tomatoes, you get less than good sauce. And I think it's just cheaper to get canned with the juice and all.

Abstract said:
Also, add a bit of tomato sauce or sugar to the pre-made sauce. It'll taste much better. :)
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Gah, sugar. blech. :D
 
jlcharles said:
Well, the recipe has been passed down from my grandmom (sicilian) to my mother (italian), so it may be the region of Italy that your mother is from.
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Garlic or onion is how my Italian relatives cook it. They live near Genoa.
 
Onizuka said:
Take a palm full of sugar, and throw it in with the sauce.
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Abstract said:
Also, add a bit of tomato sauce or sugar to the pre-made sauce.
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You're both fired! Sugar in gravy*... :rolleyes:
shecky said:
for a more "traditional" Wednesday is Prince Spaghetti Day kind of sauce i like Porinos. (i also think this may be a regional sauce to new england)
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Porino's is a Rhode Island brand, and is very similar to my grandmother's/mother's recipe, just minus being simmered with pork, meatballs, and sausage.


*cooked with meat = gravy, no meat = sauce (i.e. marinara, pizza)
 
I suspect it's horrifically unauthentic, but I've heard the sugar thing, and I've started adding a splash of balsamic vinegar (not a posh one or anything) to the tomato sauce instead, and it seems to add that sweetness in a very pleasant manner. :)
 
Lau said:
I suspect it's horrifically unauthentic, but I've heard the sugar thing, and I've started adding a splash of balsamic vinegar (not a posh one or anything) to the tomato sauce instead, and it seems to add that sweetness in a very pleasant manner. :)
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the sugar thing is to combat the acidity of the tomatoes.

I made pasta sauce one time in a metal pot and didn't add sugar.

the fracking sauce tasted like a metal slurry with tomato accents.

ADD THE SUGAR for your own good! :)
 
Lau said:
I suspect it's horrifically unauthentic, but I've heard the sugar thing, and I've started adding a splash of balsamic vinegar (not a posh one or anything) to the tomato sauce instead, and it seems to add that sweetness in a very pleasant manner. :)
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agreed. balsalmic can make a mediocre sauce scrumdiddlyumtious.
 
Abstract said:
Why do you all use tinned tomatoes rather than real fresh tomatoes? It's not that much more work using fresh tomatoes, is it?
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Tinned Tomatoes are 'skinned' which I prefer when making or adding to an existing sauce. I've never figured out the knack of how to skin 'em.
 
Cube54 said:
Tinned Tomatoes are 'skinned' which I prefer when making or adding to an existing sauce. I've never figured out the knack of how to skin 'em.
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Dump em in a large bowl of just boiled water for 30 seconds and then scoop em out and put em in a bowl of cold water... skins fall off.

But yes, tinned is much easier... I do go for the ones that have no added sugar and more tomato than juice.
 
jlcharles said:
With fresh tomatoes, you have to blanche (sp?) them and remove the skin.
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There's a better way than blanching. Cut the tops of a bunch of tomatos and place them face down in a big pool of hot olive oil in a large heavy bottomed pan, cover and leave for 15 minutes. The skins just slip off.
 
dogbone said:
There's a better way than blanching. Cut the tops of a bunch of tomatos and place them face down in a big pool of hot olive oil in a large heavy bottomed pan, cover and leave for 15 minutes. The skins just slip off.
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Wouldn't that burn the **** out of the tomatoes?
 
We used to like "Seeds of Change" when we could get it. Organic pasta sauce. Very tasty. I don't mind Newman's Choice too much either. None of it is as good as my own sauce.. but I don't always have that time.
 
jlcharles said:
Wouldn't that burn the **** out of the tomatoes?
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Not if you do it right but it does require a sesitive touch and a decent pool of oil, I use a non stick pan like the Scanpan® wok. Place the tomatoes on carefully and don't move them around much once they are in. Just an occational gentle move. Keep the pan hot but not too hot, after 20 minutes they'll be nicely caramelised and the skins will fall off. Great on toast as is, or as a base for a tomato sauce.

But straying back on topic, I'll agree with others that Newman's is the best of the supermarket varieties. However only one of Newman's is made with all olive oil I think it's the one with garlic and romano cheese but I'm not sure.
 
Meh - it's a question of what you have time for. When we are in a rush, we use the canned (tinned) Hunts. Yeah, the cheap stuff - basically tomato sauce with a couple of dashes of basil. We then spice it up, usually giving it a change of locale with Garam Masala or Achiote powder. In the winter, it is usually some Cinnamon and Nutmeg with a shake of Allspice.
 
May I suggest a slight change to this topic

Since we all (most) agree on Pasta Sauce

What about the Pasta???

Ling. for me most of the time. But I open to suggestions? Fresh, Box, Mmmm.. Brand types.

:)
 
I happen to be a fan of Francesco Rinaldi Tomato & Basil. It tastes really good, and it's only $1.99 LOL. No crap in it either, just Tomatos, basil, Olive Oil, onion, garlic, and oregano. As for homemade, I made a Putanessca (Sp?) once that was cood, but as for regular tomatoe sauce this recipe looks reayy good, I saw him make it on TV, but for the life of me I don't know who actually has a food mill?? You could just throw it in a Food Processor I suspose, but the food mill kinda takes the skins offf, which get a little chared in the oven.

http://www.foodnetwork.com/food/cda...OOD_9936_20175_PRINT-RECIPE-FULL-PAGE,00.html
 
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