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Old 09-08-2005, 02:49 PM   #21
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I agree with Michael, I prefer the minced carrots to celery, it gives a mild taste that will balance out the tanginess of the tomatoes.

I also add roasted garlic, 1 bayleaf and dash of red wine in my sugo, each of them really enhances the flavour to make it a little extraordinary!!
Licia
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Old 09-08-2005, 02:56 PM   #22
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I caramelize onion, carrot and tomato paste in oil before adding the other ingredients. This combines to 'sweeten' the sauce without the added sugar. I have tasted some sauces that are actually sweet. I prefer to just balance the tartness of the tomato a bit.
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Old 09-08-2005, 05:12 PM   #23
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Oooo, roasted garlic is a good call. Still taking notes from this thread.
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Old 09-09-2005, 05:11 AM   #24
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My parents just gave my wife and I like 15lbs of romas, I'm gonna have to try this sauce!
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Old 09-09-2005, 09:17 AM   #25
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I can about 40 qts of tomatos and make sauce with the canned tomatos but I never remove the seeds and the sauce turns out great and we don't even know the seeds are there and can't see them either. When making sauce from my canned tomatos I always add a pinch of white or brown susgar. It takes the acidity taste out. Since I have way to many tomatos this year I will be making sauce and canning it.A quart jar of sauce makes a great gift too.
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Old 09-09-2005, 11:32 AM   #26
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Quote:
Originally Posted by amcardon
My parents just gave my wife and I like 15lbs of romas, I'm gonna have to try this sauce!
Oh you are so LUCKY! Save some and make salsa too. Romas make the best salsa IMO. Want me to post my recipe for you?
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Old 09-09-2005, 12:53 PM   #27
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Originally Posted by Alix
Oh you are so LUCKY! Save some and make salsa too. Romas make the best salsa IMO. Want me to post my recipe for you?
I would love your recipe! I'm always looking for new salsa recipes. I used to live in Mexico and I prefer salsa de molcajete but I love trying out somebody else's recipes... I usually grind a couple charred romas and a couple charred jalapenos, add some kosher salt, grind in some onion or garlic, whichever I'm in the mood for... It makes a very runny salsa but it tastes soooo good!
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Old 09-09-2005, 02:03 PM   #28
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OK, mine is one that you can so it has more specific proportions of stuff. I'll go find it.
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Old 09-09-2005, 02:44 PM   #29
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http://www.discusscooking.com/forums...518#post164518
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Old 09-24-2005, 12:08 PM   #30
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I've never tried canning, but coming across this recipe led me to this thread to find out more. All the ideas sound so good, I'll have to do some research here (sterilizing bottles, etc.). Giving gifts of homemade tomato sauce is way better than a sweater any day. Here's the recipe. See what you think.

TOMATO SAUCE WITH BASIL FOR CANNING
Salsa di pomodoro e basilico di Maria

"This is the way our friend Maria puts up tomatoes every year. To prove her method is infallible, she brought us bottles labeled as far back as 1972. Bottles over ten years old were still good. To store this sauce she uses any small bottles and sterilizes them. Only top-quality, ripe tomatoes should be used for this recipe. Plum tomatoes are the best."

7 lbs tomatoes
1 T coarse salt
1 cup fresh basil leaves, plus additional leaves for the bottles

Wash and dry the tomatoes, then slice in half lengthwise. Remove the seeds and juice, reserving them for use in soups, stews, etc.

Place the tomatoes in a large stockpot. Add the coarse salt and the cup of fresh basil leaves. Bring to a boil, and simmer, uncovered, for 5 minutes, stirring with a wooden spoon. Press the mixture through a food mill into a large basin and mix well.

Fill washed and sterilized bottles with the tomato puree, leaving a 2-inch gap at the top of each. Insert a basil leaf into each bottle. Cap the bottles with plastic-lined caps. (Do not use cork-lined bottle tops.)

*Place a rack in the bottom of a large stockpot and place a cloth over it. Wrap each bottle in newspaper and stand in the pot with water to cover. Cover the pot and simmer for 15 minutes. Let the bottles cool in the water in the covered pot. When cool, unwrap and store in a cool, dark place.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto


*I'm not clear on the directions here. Perhaps it would make more sense to me if I was experienced with canning. Noticed it doesn't mention how many jars or # yield. Also wondering if I can add garlic?
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