Looking for tomato sauce recipes.

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Nothing "old world"... as in starting with fresh whole tomatoes as the base. Anything that uses a canned puree or crushed tomatoes will do just fine.

[Eurobabe]

1. are you talkin' gravy my friend?

(that's a Philly-ism for spaghetti sauce)

[Stinky The Clown]

3. That's an Immigrant Italian-ism

My wife, Sparkly, is always amused when I call it "gravy".

[Eurobabe]

5. heh-heh

yep, gotta love those Philly-isms. I found this recipe on the internet 2 years ago, and it is one of the best I have had for making gravy. I usually just make the meatballs, and throw in a little Italian sausage for flavor.

It's an all day affair, but makes enough to freeze for future occassions. In fact, I think I might make some today? My mouth is watering!

http://www.spaghettisauceandmeatballs.com/index.html

[fishnfla]

7. I MADE THIS RECIPE TODAY. IT IS AWESOME!!!!

Sorry for the caps, but I have been searching for a taste like this. I did not make the Braciole, but next time...

It is a "layered" recipe--seasoning at each stage and alot of attention (stirring) but it is good. I make alot of cajun dishes the same way, its worth it.

Damn Good. Thank you.

Ifn' I were to 'adjust' this, and I might someday for a contest, I would substitute beef stock for the water(use less salt then), use the new 'seasoned' tomato pastes and diced tomatoes (use less spices then) and add red pepper flakes( 1/2 teaspoon) instead of the cajun seasoning

[NMDemDist2]

2. okkkk here's what I do

take a red bell pepper, a medium sized onion, some Italian sausage (link or ground) a bunch of mushrooms, 3 cloves of garlic and some olive oil

cut all the veggies up to bite size (and the link sausage if that's what you are using)

cook the sausage (you can really use any kind of meat here from hamburger to veal mediallions) (add oil if sausage isn't greasy) and drain,

in a (different) deep skillet put olive oil and all the veggies and cook on medium until the onions are transparent and the mushrooms have shrunk

turn heat to low, add meat, 2-3 cans of tomato sauce, 1 can of paste, 2 tablespoons of red wine vinegar (or 1/4 cup wine) and a tablespoon of sugar, some oregano, parsley, basil, salt and pepper to taste

heat gently (DO NOT BOIL) for at least 20-30 minutes

serve over the pasta of your choice with green salad and garlic bread

that's how i do tomato sauce....

[Stinky The Clown]

4. There are as many ways to make a "tomato sauce" as there are tomatoes!

Tip: Use San Marzano tomatoes. These are canned in Italy, around Mt. Vesuvius near Naples. They're marginally more than domestic tomatoes, but not prohibitively expensive. In the northeast they can be found in mainstream groceries. In other areas, you probably have to go to an Italian importing store. They can also be gotten on the Internet. Don't confuse them with other imported tomatoes. San Marzano is a type, not a brand. Be sure that's what's in the can.

Italians (in Italy) often use them even when fresh tomatoes are available.

The flavor of these is exactly what you want a tomato to taste like.

Anyway, here's a quick "sauce" that my family has made for years.

This is a very quick cooking sauce, so you may want to start the macaroni water before you start the sauce. Depending on your timing, it should happen that sauce and macaroni are done at the same time. If the sauce is done first, not to worry. It can stand a doubling of the cooking time without harm.

Saute some chopped onion and garlic in olive oil until transparent. Use one large can of San Marzanos. Separate the tomatoes from the liquid and crush the tomatoes by hand. Chunks are fine. Add the tomatoes and most of the liquid to the onions and garlic. Add chopped fresh flat parsley, basil and oregano to taste. If no fresh, use dried and adjust as needed. Allow to cook at a slow simmer for 10 minutes or so. Check the consistency. It should be quite thin, but not like water. If too thick, add the rest of the liquid. (If okay, drink the liquid. It's like red nectar!)

Pour the sauce over the pasta in a large bowl and mix. If you used fresh herbs, sprinkle them on top of the mixed pasta - maybe the same amount you used in the sauce. (Do not do this with dried herbs.)

This is usually served over vermicelli.

My family called this "Marinara Sauce", but the classic recipe for Marinara sauce is a little different.

Buono appetito!

[bearfan454]

6. Easy baked mostacolli

Boil some mostacolli al dente and drain. In a small pot melt a stick of real butter. Add 2 cans of tomato paste. Put as many garlic cloves as you want through a garlic press and add them. Simmer about 5 minutes on low. Put your mostacolli in a pyrex baking dish. Add the sauce mix and coat the mostacolli with it. Top with Progresso bread crumbs and parmesan cheese. Bake at 450 for 20 minutes or until the top gets crusty. Serve right out of the oven.

I made this the other night and I used 18 garlic cloves. It was a little too garlicy even for me.

[NMDemDist2]

8. that sounds yummy, rotini whould work too huh?

and add a few shrooms and red bell wedges?

think i'll try that for dinner tonight :)

[bearfan454]

11. Any kind of pasta works.

I make it with sweet Italian sausage too.I love pasta.

[NashVegas]

9. Earlier Thread

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=6

[Lugnut]

10. Mine is quick and easy

My Italian husband is very particular about his pasta sauce and he loves this one:

Peel and rough chop four to five cloves of garlic.
Fine dice 1/2 cooking onion.

Put about three tbs of EV olive oil in a saucepot and saute the onions for 1 minute. Add the garlic and saute until starting to color. Add 2 lg cans of crushed tomatoes. Simmer for about ten minutes. Add 1 sm can tomato paste. Add 1/4 tsp. dried basil leaves and 2 tbs. of dried parsley. If you have fresh available that's much tastierand you can use more than the dried. Simmer for another ten minutes and it's done.

Our favorite pasta is angel hair with rigatoni a close second.