"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 01-16-2008, 01:05 PM   #11
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by Lazyk View Post
Thanks for the posts...I'll try your method of adding the spaghetti sauce to tomato sauce rather than the other way around. The leading spaghetti sauces have too much oregano is much too heavy...
Lazyk, I think you may have misread the posts. At least in mine, I suggest you use tomato sauce or crushed tomatoes INSTEAD of jarred spaghetti sauce. Its the same amount of effort to open the can and then you can just "personalize" it the way you like it.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-16-2008, 06:14 PM   #12
Assistant Cook
 
Lazyk's Avatar
 
Join Date: Jan 2008
Location: Ohio
Posts: 9
Sorry for the confusion...I may try it both ways...add some tomato sauce to jarred spaghetti sauce AND just make some sauce from scratch...I just don't want it to end up being watery, if you know what I mean. I made "from scratch" a marinara sauce from Cooks Illustrated...it was a lot of work and it turned out to be a little too bland...guess there is no easy answer for me...thanks again...
__________________

__________________
Lazyk is offline   Reply With Quote
Old 01-16-2008, 07:14 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
Quote:
Originally Posted by Lazyk View Post
Sorry for the confusion...I may try it both ways...add some tomato sauce to jarred spaghetti sauce AND just make some sauce from scratch...
If by "scratch" you mean starting with raw tomatoes and going from there, I've tried that, too, and also ended up with watery sauce. I really like Rachael Ray's marinara sauce and it's really easy. You can season it as you like: Recipes : Meatball Subs : Food Network

I like to dice an onion and saute that with the garlic. HTH.
__________________
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 01-16-2008, 08:03 PM   #14
Assistant Cook
 
Join Date: Mar 2005
Location: Hamilton, ON, Canada
Posts: 14
Your own spaghetti sauce

I find the jarred sauces are always 'off' - too bland OR heavy-handed re: oregano and basil. A bit of sugar added slowly while tasting, can mask these spices somewhat.

Best to make your sauce from scratch. I use best canned tomatoes, good Italian tomato paste from a tube and my special blend of spices OR sometimes herbes de Provence which have most of the Italian herbs but also contains lavander which some don't like. I always add a leaf or two of bay leaf from my carefully tended tree. You have to experiment. Actually, I'm making sauce right now and have added oven grilled eggplant and zucchini, cubed. Yum.
__________________
LesleyCarol is offline   Reply With Quote
Old 01-16-2008, 08:51 PM   #15
Assistant Cook
 
Join Date: Jan 2008
Posts: 41
Why not try just using fresh ingredients? They can provide all the flavours without any need for herbs or spices.

Finely chop some onion (red onion for a sweeter taste) and crush a couple of cloves of garlic. Fry until soft (1-2 mins). Chop finely a large green bell pepper. Add to pan and fry for 1-2 mins. Don't use tinned tomatoes, get the equivalent amount of on-the-vine tomatoes, lightly score the skin and pour boiliing water on them - the skins will fall off. Add to the mix and season with salt and black pepper. Add in aprox. 100g of finely chopped mushrooms and fry for a further 1 min. Add in a stock cube and 2 tblsp of plain flour and mix in. Add in 150ml water and mix in well. Add some tomatoe puree and heat until thickens. Heat on low heat 10-15 mins.

This will produce a lovely sauce but without any spicey flavouring.
__________________
Share your favourite recipes

http://www.cookbookinteractive.co.uk/
Carlos75 is offline   Reply With Quote
Old 01-16-2008, 09:27 PM   #16
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
In addition to onion and garlic try adding some canned baby clams and some jarred artichokes---yum!
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 01-16-2008, 09:32 PM   #17
Assistant Cook
 
Lazyk's Avatar
 
Join Date: Jan 2008
Location: Ohio
Posts: 9
GotGarlic...no the scratch sauce I made from the CI recipe was not watery at all. I tried to post the recipe here but for some reason it wasn't accepted. At any rate...all have given me ideas to try...
__________________
Lazyk is offline   Reply With Quote
Old 01-16-2008, 09:37 PM   #18
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Barilla has plenty of nice mild sauces.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-16-2008, 09:40 PM   #19
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,167
Quote:
Originally Posted by Lazyk View Post
I tried to post the recipe here but for some reason it wasn't accepted.
Lazyk, the reason you couldn't cite the link is because you haven't had at least 20 contributing posts. Hang in there, you'll be able to in no time at all.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-16-2008, 10:14 PM   #20
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
If the sauce is watery, simply reduce to thicken.
__________________

__________________
flickr
TATTRAT 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 01:35 PM.


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