No fresh tomatoes? Post favorite spaghetti sauce recipe...

[PA Baker]

While I was rummaging around in my freezer last night, I came upon my last bag of fresh tomatoes from this summer . So, it's time to start thinking about tomato sauces with canned tomatoes. This is one of my favorites for a basic sauce. It's great for meatballs.

Mom’s Best Spaghetti Sauce

The trick in this sauce is baking soda, which takes the “edge” off the tomatoes. Do not taste the sauce right after adding it though!

4 (14.5 oz) cans stewed tomatoes
2 (15 oz) cans tomato sauce
4 (6 oz) cans tomato paste
3 c water
4 c fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
1 Tbsp plus 1 tsp white sugar
¼ c chopped fresh basil
Salt and ground black pepper to taste
2 pinches baking soda
¼ c grated Parmesan cheese

Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.

Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.

After the sauce is fork consistency, stir in Parmesan cheese. Watch to make sure the cheese doesn’t burn. Taste sauce. If too tangy or acidic, add another pinch of baking soda and simmer another ½ hour.

Cool, cover, and refrigerate overnight. The next day, reheat and serve.

[mudbug]

This recipe has to make enoough sauce for an army! My mom used to do the baking soda thing too, PA.

Nowadays the winter tomato sauce she makes involves only canned tomatoes, garlic, fresh basil, and some olive oil.

[PA Baker]

Yes, it is a BIG batch. I usually divide it and freeze several containers. It tastes better after every reheating!

[mudbug]

Try subbing out some grated carrot for the sugar. I learned that from my Italian neighbor in grad school. Very nice change.

[chez suz]

What is this baking soda thing about? Please enlighten me.

[middie]

never heard of peole using baking soda. that's quite interesting

[buckytom]

the baking soda is supposed to absorb extra water from the tomatoes, no? i have been told a little flour is ok, but no baking soda. if need be, add tomato paste to thicken the sauce...

[mudbug]

A pinch of baking soda takes out some of the acidity of the tomatoes and "sweetens" the sauce.

[PA Baker]

Originally Posted by mudbug

A pinch of baking soda takes out some of the acidity of the tomatoes and "sweetens" the sauce.

What she said! It eliminates the need to add excess sugar to the sauce. It really does mellow the flavor nicely. But like my recipe cautions, don't taste the sauce for awhile after you add the baking soda (about 1/2 hour). It really masks the true flavor for a bit and could cause you to add too much baking soda. It makes the sauce foam at first, too, which is fun to watch (OK, so I'm easily amused!), but it quickly goes back to looking normal.

[chez suz]

Thanks..for the enlightment...still think its a bit strange.