Pasta sauce talk

Discussion in 'Chez Dawgs' started by koclem, Nov 5, 2013.

  1. koclem

    koclem .|..O..|. VIP Banned User

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    I have a few different red sauces I make but the basic red sauce is as follows. I have found simpler is better for a red sauce.

    typically I use one of these I get at WF. maybe in the summer I use fresh if they are on sale at the farmers market but canned work great.

    - 1 large can of WHOLE tomatoes, I use 1 of these 2 brands

    -- san marzano tomatoes

    [​IMG]

    -- Muir Glen fire roasted tomatoes
    [​IMG]
    - olive oil (generous)
    - 1 small onion (~1/2 cup fine dice, onions should basically dissolve during cooking and not be perceptible in the final product)
    - salt (generous)
    - pepper (generous)

    heat oil to medium heat, add onions and some and pepper salt. cook for ~10 minutes they should not get dark or burn at all, just a light tan color.

    add tomatoes, more salt, cook for an hour or 2 on low. break the whole tomatoes up coarsely with a spoon after they cook for a few

    the sauce should reduce by ~1/4, check salinity and adjust.

    Pro Tip: use a splatter screen while reducing the sauce to not make a mess
    [​IMG]
    there is no need to add anything to this amazing sauce but possible additions I do are

    - crushed red pepper (add with the oil in the beginning)
    - garlic (add after the onions have cooked down a bit or directly raw to the tomatos)
    - red bell pepper (~1/2 cup fine dice add with onions)
    - rosemary, basil, parsley (add at the end or 15 minutes before serving)
    - anchovies ( ~4 of them add with the oil in the beginning)
    - red wine (deglaze after you caramelize the onions a bit, right before adding tomatoes)

    thats about all there is to a a 5 star sauce!
     
  2. Dump Button

    Dump Button Former Mall Security Guard

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    Mmm been looking for a recipe. Thanks
     
  3. Dump Button

    Dump Button Former Mall Security Guard

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    Can u freeze the sauce?
     
  4. Bro

    Bro Oligarchical Corporatocracy VIP Gold

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    Serving Size: 1/2 cup (130g)

    Amount Per Serving:
    Calories: 30 Calories from Fat: 0

    % Daily Value*

    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Trans Fat 0g
    Cholesterol 0mg 0%
    Sodium 290mg 12%
    Total Carbohydrate 6g 2%
    Dietary Fiber 1g 5%
    Sugars 4g
    Protein 1g
    Vitamin A 10%
    Vitamin C 25%
    Calcium 2%
    Iron 4%
     
  5. jwblue

    jwblue Member

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    I freeze bottled sauce all the time. It is necessary because in the refrigerator after a week it goes bad.
    I am pretty sure homemade would work to.

    I will add my recipe for spaghetti.

    > Boil water.
    > Add spaghetti
    > Cook for 10 minutes.
     
  6. Asshat

    Asshat Well-Known Member

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    San Marzano tomato makes a huge difference. I also add celery + carrot to the saute. Adds depth and carrot makes the sauce a nicer color. :gayhand:
     
  7. Bro

    Bro Oligarchical Corporatocracy VIP Gold

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    9 mins al dente.
     
  8. Dump Button

    Dump Button Former Mall Security Guard

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    If u use fresh tomatoes how do u take the peels off? Do they need to be pre cooked?
     
  9. koclem

    koclem .|..O..|. VIP Banned User

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    yes, not a problem at all
     
  10. koclem

    koclem .|..O..|. VIP Banned User

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    so what, salt makes you live
     
  11. koclem

    koclem .|..O..|. VIP Banned User

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    yea I do that sometimes if I am making a sauce for a sandwich or soemthing and want more chunk/substance in it
     
    Last edited: Nov 5, 2013
  12. koclem

    koclem .|..O..|. VIP Banned User

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    depends on the brand
     
  13. koclem

    koclem .|..O..|. VIP Banned User

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    you just flash blanch them and then cut into 1/4's or whatever and throw them in at same step as canned. no precooking but it might add an extra few minutes to the total time

    [video=youtube;pmLR5ayrJzU]http://www.youtube.com/watch?v=pmLR5ayrJzU[/video]
     
  14. Dump Button

    Dump Button Former Mall Security Guard

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    Thanks
     
  15. Mlaw

    Mlaw Quite Contrarian Gold

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    bring water to a rolling boil, slice the bottom of each tomato with an X. Drop in water for a minute, remove and shock in ice cold water. The peel will come right off, then you can either use a food mill to crush them, or squeeze the seeds and pulp out with your hands
     
  16. Bro

    Bro Oligarchical Corporatocracy VIP Gold

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    I don't peel or seed them. I quarter them and put them in a pan or pot with a little water and after they become mush I run them through a food mill.
     

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  17. koclem

    koclem .|..O..|. VIP Banned User

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    why would you add water? the idea is to REMOVE water :facepalm:
     
  18. Bro

    Bro Oligarchical Corporatocracy VIP Gold

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    I add a little water to help them soften up. You can also use broth. (sodiums)
     
  19. BethsZygote

    BethsZygote In Utero VIP

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    this thread should be the "Red" pasta sauce talk.


    we need a "whites only" pasta sauce talk thread too. I use to be able to make a fucking awesome alfredo..
     
  20. babybear

    babybear r.i.p 8/3/15, Wherewolf of AZ VIP

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    real Italians call sauce "gravy".