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Hey Eddie try this one

Discussion in 'Food Forum' started by lethal tupperwa, Jul 6, 2004.

  1. lethal tupperwa

    lethal tupperwa

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    This is called the best and as such worth a try.


    since I did I now add some red pepper flakes to my sauce.

    I also like some bacon and a bay leaf, othewise mine is very much like yours.

    There are some flavor compounds it tomatoes that can only be released by alchohol hence the wine.


    BEST SAUCE

    1can plum tomatoes
    1can tomato sauce
    3cloves of Garlic
    2Tablessoons of olive oil
    3diced onions
    3carrots minced
    1stalk of celery minced
    1teaspoon dried Basil
    1teaspoon dried Oregano
    1teaspoon dried Parsley
    1teaspoon dried Red Pepper Flakes
    1/2teaspoon Salt
    1teaspoon Blk Pepper
    11/2cup Red Wine
    1cup fresh grated Parmesan
    Put in a pot bring to a boil for 2min
    reduce to a simmer for 45 min without a lid
    simmer 45min with a lid
     
  2. Neal

    Neal Millennium Member

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    Spaghetti sauce ?
     

  3. lethal tupperwa

    lethal tupperwa

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    you would not need to ask.


    But, since you did, yes.
     
  4. Neal

    Neal Millennium Member

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    as compared to the bottled sauces available at the grocery store? I think we usually buy Prego brand, but I am open to try something new.

    Thanks,
    Neal
     
  5. lethal tupperwa

    lethal tupperwa

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    You got to be careful cause if you discover that you like home made you will have a hard time going back to the jar.

    Most jars= ketchup.

    Note: I don't usually put carrots in mine.
     
  6. pluvo

    pluvo Experiment G26

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    This is my sauce. It's a time consuming, multi-step process, but well worth the effort.

    Tom's Custom Combat Tomato Sauce of Death

    ½ cup extra-virgin olive oil
    1 small onion, chopped
    4 cloves garlic, chopped
    1 stalk celery, chopped
    1 carrot, chopped
    1 tablespoon Italian seasoning
    Sea salt and freshly ground black pepper
    2 (32-ounce) cans crushed tomatoes
    1 cup red wine
    4 tablespoons red curry powder
    2 dried bay leaves
    4 tablespoons unsalted butter, optional
    8-10 basil leaves

    In a sauté pan, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery, carrots and Italian seasoning, and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add to crock pot along with tomatoes, red wine curry powder and bay leaves and simmer on low heat for a few hours. Remove bay leaves and check for seasoning. If sauce tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Remove from heat and add basil leaves, torn by hand.

    For a smooth sauce, you can puree in a food processor in batches but I like to leave mine 'rustic' style.

    Makes about 12 cups
    ------------------------------------------------------------
    ¼ cup extra-virgin olive oil
    1 ½ cups mixed black and green olives, pitted and sliced
    ½ teaspoon red pepper flakes, plus more if desired
    3 cups tomato sauce (above)

    In a large saute pan, heat oil over medium high heat. When almost smoking, add olives and red pepper flakes. Saute for a few minutes. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.

    For a whole batch, just multiply by 4 and add the olive mixture to crock pot and let simmer on low for at least an hour.
    ------------------------------------------------------------
    Some side notes:

    I like to use my crock pot because I can let it cook all day (or night) and I don't have to babysit it.

    Use good EVOO, it really makes a difference.

    The base sauce is good as it is but the olive mixture really pushes it over the top. I suggest adding Kalamata olives with the black and green mix if you can find them. Jarred green olives with pimento are fine, just drain them well.

    If your guests are weenies, you might have to reduce (or eliminate) the red pepper flakes since the curry adds some heat of it's own.

    The curry is the secret. I've brought this to work and everybody goes nuts trying to figure what that taste is.