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Old 05-03-2020, 06:55 PM   #1
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Lightbulb Homemade Marinara ala K~Girl

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(2) 28 oz. cans Whole Italian Plum Tomatoes (I use San Marzano Tomatoes)

1 C. Onion, minced

1 Tbsp. Olive Oil

2 Tbsp. Tomato paste

2 Tbsp. dried Oregano

1 Tbsp. dried Basil

¼ C. fresh Flat Leaf Parsley, chopped

½ Tbsp. Garlic, minced

¼ C. grated Parmesan Cheese

S & P to taste

Hand crush the Tomatoes in a large bowl (or use a stick blender). In a large pot, heat the oil over medium-high heat.
Sauté the Onions until they are light golden; add the Garlic for sauté until fragrant.
Add the Tomato Paste and stir vigorously for about 30 seconds; add the dried Herbs and also stir vigorously for another 30 seconds.
Carefully pour in the crushed Tomatoes and scrape up any bits on the bottom of the pot.
The Parsley and Cheese go in the pot next, stir and cover partially to simmer slowly for at least an hour.
Give it a taste, is there a slight sour note? Stir in a pinch of Sugar,
that'll fix that.

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I like to add Meats to your Sauce to make what some folks call Sunday Gravy.
After the Parsley and Cheese are mixed into the pot,
add, oh I don’t know, how about these nicely seared Country Pork Ribs, MMM!
This will take your Marinara up a notch.
I cook the Sauce with the Ribs in it until the Meat starts to fall away from the bone. Remove those bones, shred the Meat a bit if you like and serve.


Rather than the grated Cheese, sometimes I'll use a chunk of the Rind from the Parmesan.



*Back Story: As a young bride from Hawaii, I made Tomato Sauce the way that everyone did, except my husband’s family. So I had to learn how to make American-Italian dishes by trial and error; it took a while, but I got it.

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Old 05-03-2020, 07:29 PM   #2
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Thanks for the recipe Kgirl, you make your Marinara almost exactly like mine, however I add one cup of diced celery with the onions.

I have a small piece of pork shoulder and I'm looking forward to making it. Yumm
I think I'm actually getting my cooking MO-JO back!!
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Old 05-03-2020, 07:42 PM   #3
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K-L, some folks use the classic Soffrito, I tried that once and
we didn't much care for it.
I use to watch Lidia Bastianich,
and she would grind up, what?
carrots onions and celery, yeah?
in the food processor and brown that first in the pot.
But the San Marzano Tomatoes make it, I think anyways.

And dontcha just love that pot?!
It's the perfect size for this half recipe and a coupla
hunks of Pork
... or Sausages or Meatballs or ...

Let me know if you and SC do try it.
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Old 05-03-2020, 08:46 PM   #4
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Saving this recipe! It sounds really good!!!
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Old 05-04-2020, 10:04 AM   #5
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K-Girl:
I make my marinara almost identically to yours - the only minor difference being that I use shallots instead of onions.


(Note: I don't ever forget that dash of sugar!)
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Old 05-04-2020, 12:33 PM   #6
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My recipe is also similar. I add a 6 Oz. can of tomato paste for every 28 Oz. can of tomato. I sauté the paste with the onions and garlic then deglaze with wine. That brings out the sugars and kicks in the umami. I almost never have to deal with a sauce that's too sour/tart.
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Old 05-04-2020, 12:55 PM   #7
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I often deglaze with wine too, usually white wine because I feel it adds a lighter, brighter finish than red to the marinara, and doesn't somewhat darken the beautiful color of the sauce - which turns me off a bit - don't know why.


Perhaps it's because I want to emulate the striking red of Lydia's marinara- but I guess the studio lighting on her show is what sharpens the beautiful red color of her sauce.
Whether I use wine or not, I always add a small pinch of sugar - I do like the sauce a bit sweeter than my spouse does.
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Old 05-04-2020, 01:01 PM   #8
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Quote:
Originally Posted by Recipes Make Magic View Post
Whether I use wine or not, I always add a small pinch of sugar - I do like the sauce a bit sweeter than my spouse does.
If you sauté the onion long enough, it will bring out the sugar and there shouldn't be a need for added sugar.
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Old 05-04-2020, 02:03 PM   #9
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I sometimes use a pinch of baking soda if needed instead of sugar. It works for me.
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Old 05-04-2020, 02:06 PM   #10
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Quote:
Originally Posted by Kayelle View Post
I sometimes use a pinch of baking soda if needed instead of sugar. It works for me.
The magic of chemistry
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Old 05-04-2020, 02:17 PM   #11
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Quote:
Originally Posted by Kayelle View Post
I sometimes use a pinch of baking soda if needed instead of sugar. It works for me.
I use baking soda as well when I have to deal with overly acidic tomato. I avoid sugar as really dislike sweet sauce.
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Old 05-04-2020, 04:18 PM   #12
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Ya know, everyone has there own way of making Marinara.
No one way is right or wrong, but what your family likes.
I asked my Sister-In-Law to give me her recipe, because
I never got to meet my Mother or Father -In-Law.
She didn't have it written down and had to
imagine making sauce as I quickly jotted it down.
She didn't have any real measurements per se,
just a ".. a coupla cans of Tomatoes, some Garlic, Oregano, Cheese ... " etc.
So it was alot of trial and error for me to get it.

The sort of "Spaghetti Sauce" that most folks in Hawaii
make is so different from my In Laws.

So this is how I came to the title of this thread, "... ala K~Girl",
it's my way of making Marinara.
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Old 05-04-2020, 04:28 PM   #13
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Thanks again Kgirl for your recipe, because it also lead to an interesting "cooking discussion."
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homemade, marinara, recipe, san marzano tomatoes

Homemade Marinara ala K~Girl [ATTACH]40758[/ATTACH] (2) 28 oz. cans Whole Italian Plum Tomatoes (I use San Marzano Tomatoes) 1 C. Onion, minced 1 Tbsp. Olive Oil 2 Tbsp. Tomato paste 2 Tbsp. dried Oregano 1 Tbsp. dried Basil ¼ C. fresh Flat Leaf Parsley, chopped ½ Tbsp. Garlic, minced ¼ C. grated Parmesan Cheese S & P to taste Hand crush the Tomatoes in a large bowl (or use a stick blender). In a large pot, heat the oil over medium-high heat. Sauté the Onions until they are light golden; add the Garlic for sauté until fragrant. Add the Tomato Paste and stir vigorously for about 30 seconds; add the dried Herbs and also stir vigorously for another 30 seconds. Carefully pour in the crushed Tomatoes and scrape up any bits on the bottom of the pot. The Parsley and Cheese go in the pot next, stir and cover partially to simmer slowly for at least an hour. Give it a taste, is there a slight sour note? Stir in a pinch of Sugar, that'll fix that. [ATTACH]40757[/ATTACH] I like to add Meats to your Sauce to make what some folks call Sunday Gravy. After the Parsley and Cheese are mixed into the pot, [I]add, oh I don’t know, how about these nicely seared Country Pork Ribs, MMM![/I] This will take your Marinara up a notch. I cook the Sauce with the Ribs in it until the Meat starts to fall away from the bone. Remove those bones, shred the Meat a bit if you like and serve. :yum: :idea: Rather than the grated Cheese, sometimes I'll use a chunk of the Rind from the Parmesan. *Back Story: As a young bride from Hawaii, I made Tomato Sauce the way that everyone did, except my husband’s family. So I had to learn how to make American-Italian dishes by trial and error; it took a while, but I got it. :lol: 3 stars 1 reviews
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