"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 12-08-2008, 10:15 AM   #41
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by Dom1183 View Post
So anyone care to share a recipe for their Sunday sauce?
I used to make thick and hearty ragus, now I have more of "less is more" frame of mind. My sauce is very simple, a basic marinara, sometimes I may even leave out an ingredient.

Olive Oil
Fresh Basil
Chopped Onion
Minced Garlic
Tomato Paste (optional)
White Wine or Red Wine (whatever I'm drinking)
Canned Cento Brand San Marzano, sometimes I chop whole peeled tomatoes myself or used chopped.
Red Pepper Flakes (optional)


On medium heat, add about 3-4 tablespoons of olive oil in a pan along with a bunch of fresh basil. You don't want to fry the basil, just perfume the oil. After 3-4 minutes, remove the basil with a slotted spoon. Add the onion and begin to sweat. Once the onion is done, add the garlic (and tomato paste if used) and gently cook off the rawness. Deglaze with wine, reduce, add the tomatoes and a little tap water. I usually use some water from rinsing out the can. Cover and simmer at most for 20 minutes, then uncover and reduce to the thickness you like. Using authentic San Marzano tomatoes you don't have to cook the bejesus out of it.

Finish with kosher salt and fresh ground pepper.

You can easily add cooked ground beef, sausage or other veggies to that. I make it in a large saute pan so I can add the pasta right from the pot next to it, and use some of the pasta water in the sauce.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 12-08-2008, 01:21 PM   #42
Assistant Cook
 
Join Date: May 2007
Posts: 36
Quote:
Originally Posted by Jeekinz View Post
Minced Garlic
Have you ever tried adding in roasted garlic instead of sauteing raw garlic?
I've just started doing this recently and I find that the garlic is sweeter and less pungent in the sauce. I add it in when I'm about to simmer the sauce for as long as I can. Try it out. If you really love that strong garlic taste, you better roast plenty as you won't taste the strong garlic taste as when sauteing.

Also, authentic SM tomatos is all I use in my sauce but ofter wonder if the difference is really worth the extra $$. My aunt never used expensive canned tomatoes and her sauce is as good as mine if not better.
My can of SM = $3.99
Her can = $0.99
__________________

__________________
Dom1183 is offline   Reply With Quote
Old 12-08-2008, 01:38 PM   #43
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
Quote:
Originally Posted by pacanis View Post
Good idea, Dom. Maybe I could have made my own paste of sorts using the stick blender or food processor out of some canned whole tomatoes. I wouldn't have wanted to use it directly in the sauce or I would have lost my chunky ingredients, as in emulsified them.
Just to clarify, they would have been pureed, not emulsified.

I usually make a simple marinara sauce, like Jeeks, or doctor up a large can of crushed tomatoes with fresh onions, garlic, peppers and ground beef or sausage, along with oregano and basil from the garden. Luckily, oregano is year-round here, and I have cubes of basil in the freezer that equal probably a couple tbsp. of fresh basil. If I'm out of fresh basil, I use pesto.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 12-08-2008, 01:42 PM   #44
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Quote:
Originally Posted by pacanis View Post
Good idea, Dom. Maybe I could have made my own paste of sorts using the stick blender or food processor out of some canned whole tomatoes. I wouldn't have wanted to use it directly in the sauce or I would have lost my chunky ingredients, as in emulsified them.
You need to cook down tomatoes to make paste. It's quite a bit of work. It's not enough to use a blender.

Emulsify = to combine oil and water in a suspension
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 12-08-2008, 01:55 PM   #45
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by Dom1183 View Post
Have you ever tried adding in roasted garlic instead of sauteing raw garlic?
I've just started doing this recently and I find that the garlic is sweeter and less pungent in the sauce. I add it in when I'm about to simmer the sauce for as long as I can. Try it out. If you really love that strong garlic taste, you better roast plenty as you won't taste the strong garlic taste as when sauteing.

Also, authentic SM tomatos is all I use in my sauce but ofter wonder if the difference is really worth the extra $$. My aunt never used expensive canned tomatoes and her sauce is as good as mine if not better.
My can of SM = $3.99
Her can = $0.99
I'm not really a garlic fan, but I like the hint of it in certain foods. I do roast garlic for a couple things, but not often. When I add the garlic to the pan I keep it in one spot and add a little oil to it. Saute just for a minute or two and it will take the "edge" off.

I did some research on San Marzanos a while back. If you really load your sauce with other ingredients, you won't taste the difference in an authentic San Marzano. I prefer a cleaner taste to my sauces so I use then exclusively.
__________________
Jeekinz is offline   Reply With Quote
Old 12-08-2008, 02:26 PM   #46
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Interestingly, I just now found this thread.
I was making the sauce yesterday and I had exactly the opposite problem. I only had the tomato paste, I basically remember my soviet army days when the closest thing to vegetable we had was in fact tomato paste and we used to make tomato juice out of it. So I told my self that it would work for the sauce too, and it worked indeed. My wife and kids loved it.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-08-2008, 03:05 PM   #47
Assistant Cook
 
Join Date: May 2007
Posts: 36
Now thats' being resourceful !
It's interesting how people are different.
If all I had was a can of tomato paste, I wouldn't make sauce today.
__________________
Dom1183 is offline   Reply With Quote
Old 12-08-2008, 03:27 PM   #48
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by jennyema View Post
You need to cook down tomatoes to make paste. It's quite a bit of work. It's not enough to use a blender.

Emulsify = to combine oil and water in a suspension
Thanks for the info. I guess I was using emulsify incorrectly because I've seen stick blenders referred to as emulsion blenders. Hmmm, or is that immersion....

Anyway. Pretty cool, Charlie. Just the opposite ike you said.

And to clarify again, for anyone picking up the end of this thread, the only reason I wanted/needed the paste was because I was using a twenty minute pressure cooker sauce recipe. I don't use tomato paste for my stovetop sauce, which I've been getting better and better at, BTW . I use whatever is on sale BTW, as long as it's a name brand. I add a lot of this and that and after reading the above post, maybe the San Marzano's would be a wasted effort after all.
What I have been trying to dial in is using crushed vs diced. And one brand of crushed I just used is basically another brand's sauce or puree...
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-08-2008, 04:02 PM   #49
Assistant Cook
 
Join Date: May 2007
Posts: 36
Well there's only one way to settle the SM tomato sauce problem.
One would have to make two exact tomato sauces with the same quantity of ingredients made with SM tomatoes and the other with a cheaper brand.
The sauce would have to be made very simple with no meat or overpowering spices.
I think I'll give that try one day and share my results. I'll give 5 people, who I believe have a solid palate, a blind taste test.
__________________
Dom1183 is offline   Reply With Quote
Old 12-08-2008, 04:17 PM   #50
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by Dom1183 View Post
Now thats' being resourceful !
It's interesting how people are different.
If all I had was a can of tomato paste, I wouldn't make sauce today.
That is why I love cooking and hate baking. In cooking you can always improvise. I added few things to it and it came out great.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.