I haven't read the rest of this thread yet. But you made my mouth water (: Nice choices.hendi_alex wrote:I think that spagetti sauce is one of those things that is difficult to mess up. I never use a recipe, and it always turns out very tasty, and always a little different each time.
Start with olive oil and garlic, heat but do not brown. Browned garlic tastes bitter. Add diced onion, saute lightly. Shake Italian herb blend into hot oil. I've never used fresh tomatoes but if I were would either use a portion as small diced and about 2/3 pureed in a food processor or would just puree the whole batch. Add a bit of sugar, maybe one or two teaspoons. Salt and pepper to taste. And then for the magic ingredient, give a good squirt of Heinz tomato catsup. Simmer for at least one hour, but longer is better. For me, would add sliced ripe olives and sliced mushrooms, but that is a personal thing and certainly optional. If the fresh tomatoes don't exactly give the right flavor or consistency you may want to add some tomato juice or some tomatoe puree from a can.
My Spag sauce is very similar to this except I use any tomatoes which I have available (except black russian).petalfuzz wrote:I make mine a little differently:
peel about 12 roma tomatoes by blanching quickly in boiling water
sautee a half onion and a green bell pepper (both diced) until clear
add 2-4 diced garlic cloves
add tomatoes, diced (to make 4+ cups)
add 1 tbsp white vinegar and 1/2 tbsp salt. I also add 1/2-1 tbsp dried basil
Cook no more than 20 minutes. Spoon 1/2 or more of the mixture into the blender and puree smooth. Add back to the pan. This will make a chunky sauce, obviously. You can blend the lot for a smooth sauce. Yield: about 24 ozs.
I gave this sauce with pasta to my DH in his lunch. He said it was the best ever! And my first try, too