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More from chrismukkah
...Sometimes, you really just get sick of all the jarred crap you get in the stores and get to the point where you just have to make it yourself :B
That, and I keep getting tomatoes from my neighbor which are multplying in droves during this Indian summer XD
Ingredients:
5-7 Roma tomatoes (plus one from our own garden)
2-3 peppers (garden)
handful of fresh basil
2- 3 sprigs of Italian oregano (garden)
2 - 3 cloves fresh chopped garlic
1 1/2 teaspoons sugar
1 tablespoon tomato paste (from the tube)
1/4 cup red wine
shake of dried parsley
shake of dried onion
salt and pepper to taste
1 -2 tablespoons olive oil
To make:
Heat up a large saucepan on medium, and coat with olive oil.
Chop up the tomatoes as much as you can, then stir in the pot.
The idea is you want to cook out all of the liquid from the tomatoes and into the pot, and it cooks along, you add in the garlic, herbs and spices.
Add in the 1/4 cup wine, along with 1 tablespoon tomato paste (I'll be honest and say I should have added more - so add more like 2, to give it a bit more 'oomph')...then add in the sugar (this cuts down on the acidity) plus add salt and pepper until you get to your desired taste.
But - and this is important - the sauce needs TIME to get to a good thick consistency, so turn to a low simmer and keep it stirring from time to time...
About 2 to 3 hours...not kidding. (I may have shortened it on my end to about two, which is why my sauce looks a bit 'loose')
At the last hour of cooking however, you can start your pasta and cook some Italian snausages to go with it (I used the grill...on 350 F for about 35 - 40 minutes until cooked.)
And then serve the pasta nice, hot and 'al dente' - and to keep it from sticking you can add in 1/4 cup of the pasta water before you put it into the pasta bowl!
Enjoy!
(And to make it more of a diable sauce - add 1/2 to 1 tsp chili flakes...
or vodka sauce which you would need to add 1/3 cup heavy cream and 1/4 cup vodka)
That, and I keep getting tomatoes from my neighbor which are multplying in droves during this Indian summer XD
Ingredients:
5-7 Roma tomatoes (plus one from our own garden)
2-3 peppers (garden)
handful of fresh basil
2- 3 sprigs of Italian oregano (garden)
2 - 3 cloves fresh chopped garlic
1 1/2 teaspoons sugar
1 tablespoon tomato paste (from the tube)
1/4 cup red wine
shake of dried parsley
shake of dried onion
salt and pepper to taste
1 -2 tablespoons olive oil
To make:
Heat up a large saucepan on medium, and coat with olive oil.
Chop up the tomatoes as much as you can, then stir in the pot.
The idea is you want to cook out all of the liquid from the tomatoes and into the pot, and it cooks along, you add in the garlic, herbs and spices.
Add in the 1/4 cup wine, along with 1 tablespoon tomato paste (I'll be honest and say I should have added more - so add more like 2, to give it a bit more 'oomph')...then add in the sugar (this cuts down on the acidity) plus add salt and pepper until you get to your desired taste.
But - and this is important - the sauce needs TIME to get to a good thick consistency, so turn to a low simmer and keep it stirring from time to time...
About 2 to 3 hours...not kidding. (I may have shortened it on my end to about two, which is why my sauce looks a bit 'loose')
At the last hour of cooking however, you can start your pasta and cook some Italian snausages to go with it (I used the grill...on 350 F for about 35 - 40 minutes until cooked.)
And then serve the pasta nice, hot and 'al dente' - and to keep it from sticking you can add in 1/4 cup of the pasta water before you put it into the pasta bowl!
Enjoy!
(And to make it more of a diable sauce - add 1/2 to 1 tsp chili flakes...
or vodka sauce which you would need to add 1/3 cup heavy cream and 1/4 cup vodka)
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 563px
File Size 256.1 kB
Pawsome!... an yeah I hear ya there... store-prepped foods Ok... but even though I do use'em I still wind up givin'em m'own personal preferentual touches cause half the time that canned crap tastes awful... an hey have fun with those tomatoes! It's m'fave fruit fer lettin' loose m'wuffiness on... love bitin' inta'em an makin'em explode in m'mouth holdin' all that red gushiness as in drips in m'paws an outta m'mouth an... oops... Oh... what were we talkin' 'bout again? ;)
I dont see why you cant use splenda as a sugar sub :3
As for the wine, I would say use a beef stock, not chicken (the beef has a bit more umph) or veggie stock, either works!
Heck - you could roast up some beef bones and use the stock there, along with a bay leaf or two!
As for the wine, I would say use a beef stock, not chicken (the beef has a bit more umph) or veggie stock, either works!
Heck - you could roast up some beef bones and use the stock there, along with a bay leaf or two!
You know - thats actually a good question.
For the sauce purist, you really need to have the sauce on its own (and it should be able to 'stand' on its own) without cheese.
For those prefer a different profile, I would certainly say the cheese is a great accent - but, keep in mind there is a HUGE difference between the regular grated cheese you get from the shake can (i.e., Kraft, store brand, etc) versus the ACTUAL chunk of Parmesan ...priced accordingly I might add.
And whatever you do, IF you get the real thing, DONT THROW OUT THE RIND! That makes a great stock in a lot of italian soups!
For the sauce purist, you really need to have the sauce on its own (and it should be able to 'stand' on its own) without cheese.
For those prefer a different profile, I would certainly say the cheese is a great accent - but, keep in mind there is a HUGE difference between the regular grated cheese you get from the shake can (i.e., Kraft, store brand, etc) versus the ACTUAL chunk of Parmesan ...priced accordingly I might add.
And whatever you do, IF you get the real thing, DONT THROW OUT THE RIND! That makes a great stock in a lot of italian soups!
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