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Making red sauce(pasta sauce)


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#1 deadboi77

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Posted 02 December 2018 - 10:33 PM

1st. Heat the oven to 330.

 

2nd.Get 3-4 #s of tomatoes.I like to use romas. Remove the stems and cut an"X" in the tomatoes.Makes it easier to remove the skins.

 

Now get a pot  of water to a boil.Toss the tomatoes in for about a minute.Then immediately toss in an ice water bath.Remove the skins.

 

Then start smashing the tomatoes by hand!!

 

3rd.Now get a dutch over,add some oil and butter.Then saute some garlic and basil.Then add the smashed tomatoes.

 

4th.Now add some carrots,half a whole onion,and some fresh basil.The onion and carrots help reduce the acid of the tomatoes.

Once the sauce is done,you'll fish out the carrots,basil,and onions.

 

Also if you want to add any meats,mushrooms,ect,you can now or add when the sauce is done.

Since I'm making this for stuffed shells tomorrow,its pretty basic sauce.

 

5th.Now toss in the oven and cover,but leave a small crack in the lid.

Now this is the long part.I usually go easily 8 hours! Yes!! 8 hours!! Check and stir every hour or so.I like a thicker sauce,so I cook it down a bit.Thinner sauce will be a bit less time.

 

I'll try to get a "finished"pic,but this is what it looks like before i add to the oven.

 


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#2 deadboi77

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Posted 02 December 2018 - 10:37 PM

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#3 Walchit

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Posted 03 December 2018 - 07:43 AM

I have done the boil/ice method. I have been just slicing the tomatoes in half and putting them cut side down in a big baking pan at 400 in the oven. I think it only takes 10 minutes and the skins will start to turn black. Then they peel easy. Idk if it's less work or not, but I like it better than having to go buy ice.

#4 DontPanic

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Posted 05 December 2018 - 05:55 PM

How's your cast iron holding up after cooking for 8 hours with tomatoes?



#5 The Hot Pepper

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Posted 05 December 2018 - 08:08 PM

How's your cast iron holding up after cooking for 8 hours with tomatoes?

 

That's an old myth, well-seasoned CI holds up just fine to the acid of a tomato.


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#6 texas blues

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Posted 08 December 2018 - 06:14 PM

 

That's an old myth, well-seasoned CI holds up just fine to the acid of a tomato.

 

For true.

 

Say tomorrow is the a paco lips.

 

And enemy dude drops a deuce of a nuke right on your casa.

 

You'll be deader than fried chicken.

 

But your cast iron will survive just fine.

 

Bitch of it is this.

 

 

You'll have to re season it.


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#7 The Hot Pepper

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Posted 08 December 2018 - 06:16 PM

"I said you could drop a deuce in my lodge, not my Lodge"

 

:rofl:


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#8 Ashen

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Posted 08 December 2018 - 06:21 PM

A nuclear deuce sounds like another chapter in tales of the loo.
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A wise man never  argues with a skunk, a mule, or a cook.

 


#9 The Hot Pepper

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Posted 08 December 2018 - 06:31 PM

I'd like to see him reseason THAT!


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#10 texas blues

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Posted 08 December 2018 - 07:45 PM

I'd like to see him reseason THAT!

 

Dude.

 

Hold my beer.


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#11 The Hot Pepper

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Posted 08 December 2018 - 09:06 PM

Ok but I won't eat off it :lol:


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#12 Hab_Nut

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Posted 24 February 2019 - 08:08 AM

I usually start from tomato sauce or tomato paste, and add water to get the texture I want. From there it's whatever I want, starting with onion and garlic. Some salt, no sugar. Herbs like rosemary and oregano - heavy on the oregano if the sauce is for pizza. Pepper? Here on this board? Bring it to a gentle simmer for a while. 

 

It's very easy and inexpensive. Try it, then taste any major brand of pasta sauce, and the sugar content will amaze you.

 



#13 Ashen

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Posted 24 February 2019 - 03:21 PM

The whole oregano in pizza sauce thing is a mostly an Italian American twist. Pretty much all recipes from Italy calling for generic oregano actually mean sweet marjoram. All marjorams technically belong to the oregano family. I grow and buy dried Greek oregano for certain things but prefer marjoram in Italian dishes. Switch it out some time and see what you think.
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A wise man never  argues with a skunk, a mule, or a cook.

 


#14 texas blues

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Posted 24 February 2019 - 05:05 PM

The whole oregano in pizza sauce thing is a mostly an Italian American twist. Pretty much all recipes from Italy calling for generic oregano actually mean sweet marjoram. All marjorams technically belong to the oregano family. I grow and buy dried Greek oregano for certain things but prefer marjoram in Italian dishes. Switch it out some time and see what you think.

 

I'm hungarian.

 

We don't really give a shit about herbs.

 

We throw down whatever.

 

As long as its paprika.


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#15 Hab_Nut

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Posted 24 February 2019 - 06:20 PM

Heh, coming from a Lithuanian background, I like marjoram with beef, so yes, that would work well.

 

Right now I have a pot simmering with homegrown tomato that was only skinned, seeded, and run through the food processor. Nothing else, no salt no seasoning, nothing. As the block melts it smells like summer. Got some meatballs cooking separately, they have the spices and herbs. Time to cook pasta.

 


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#16 texas blues

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Posted 24 February 2019 - 06:43 PM

Heh, coming from a Lithuanian background, I like marjoram with beef, so yes, that would work well.

 

Right now I have a pot simmering with homegrown tomato that was only skinned, seeded, and run through the food processor. Nothing else, no salt no seasoning, nothing. As the block melts it smells like summer. Got some meatballs cooking separately, they have the spices and herbs. Time to cook pasta.

 

 

 

You had me at meatballs.






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