ricardo Posted February 20, 2006 Share Posted February 20, 2006 I am looking for an easy, yet delicious recipe for marinara sauce. I want to find the right one before canning season starts. Thank you! Link to comment
Guest Guest Posted February 20, 2006 Share Posted February 20, 2006 hummmmmmmm I wonder who makes that? Link to comment
ricardo Posted February 20, 2006 Author Share Posted February 20, 2006 Do I get 3 guesses? or Will that person make themselves known? Link to comment
cartoongirl Posted February 20, 2006 Share Posted February 20, 2006 Here is my favorite Marinera recipe. 2 Tbsp vegetable oil 1 cup chopped onion 2 cloves garlic 2 stalks chopped celery 28 ounce can crushed tomatoes (1 1/2 cups) 6ounce can tomato paste (1 can) 2 tsp dried parsley 1 tsp oregono 1 tsp dried basil salt, pepper to taste. Fry onion, garlic and celery until soft (transparent). Pour in tomato sauce and paste. Simmer 5 min. stir in seasonings, simmer 15 min uncovered. I add a little sugar and because we love garlic I add more. I also add about a cup of water depending how I want the consistency of the sauce to be. Yummy. Link to comment
Guest Guest Posted February 20, 2006 Share Posted February 20, 2006 Quote: hummmmmmmm I wonder who makes that? Why do I feel this is a set up? ROFL! Ok I'll give you my recipe for marinara but DON'T MESS WITH IT and change it...ROFL!!!!! Darlene's Marinara 3T extra virgin olive oil 6oz chopped onion 2oz fresh garlic, sliced in half 4qts tomato puree 2qts tomatoes 1/4 oz fresh italian parsley, chopped 1/4 oz fresh basil, sliced thin 3-4t kosher salt 1t pepper 1t garlic powder 1 peeled whole carrot Place olive oil in a pan and sautee onions and garlic till translucent, not brown... Add in puree and squish tomatoes with hand, add in herbs and spices and carrot and stir well. Simmer on low heat for a few hours. When ready to serve, remove carrot and pitch, and serve over spaghetti. ta da ta da ta da! There it is! Link to comment
cartoongirl Posted February 20, 2006 Share Posted February 20, 2006 Yes, olive oil, olive oil! Extra Virgin olive oil for moi! Link to comment
Guest Guest Posted February 20, 2006 Share Posted February 20, 2006 Extra virgin is the only way to gooooooooooooooooo... Link to comment
ricardo Posted February 21, 2006 Author Share Posted February 21, 2006 What does the carrot do? I should puree some and just chop some tomatoes, right? Link to comment
Guest Guest Posted February 21, 2006 Share Posted February 21, 2006 Tomatoes are very acidic. Some people put in sugar to neutralize the acid in the tomatoes *barf*... I put a carrot in, because the carrot is a more natural way to neutralize the acid, from it's natural sweetness. It does not give off a carrot taste at all to the marinara. Link to comment
ricardo Posted February 21, 2006 Author Share Posted February 21, 2006 I don't mind carrots. I have even seen carrots in speghetti sauce from the store. It was a garden blend of sorts. Now... Do you can this? Should I double or triple the recipe? I want to make quite a bit. Any advice? Link to comment
Guest Guest Posted February 21, 2006 Share Posted February 21, 2006 I quad the recipe when I make it, but as I've said before, I have the pots that can handle that kinda volume and a canner where I can get it canned all at one time quickly so it works for me, and yes, I can this recipe exactly as it is. But if you start putting diced or shaved carrots in MY marinara recipe, I'm gonna delete my post ROFL... j/k Link to comment
ricardo Posted February 21, 2006 Author Share Posted February 21, 2006 I think I'll toss the carrot too! Link to comment
Guest Guest Posted February 22, 2006 Share Posted February 22, 2006 *darlene keeps an eye on grubby's pot of marinara just to make sure there's no diced carrots in it...* ROFL Link to comment
Synn Posted February 22, 2006 Share Posted February 22, 2006 What is tomato puree? I have 2 ice cream buckets full of juice like stuff that I put through the victorio strainer last fall.. Is that what you mean? Link to comment
Guest Guest Posted February 22, 2006 Share Posted February 22, 2006 Puree is thicker than that...somewhere between tomato sauce and tomato paste. Tomato paste, or tomato concentrate, consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate. Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a somewhat thinner tomato puree, and may include seasonings and other flavorings so that it is ready to be used in other dishes or as a base for other sauces. Link to comment
ricardo Posted February 22, 2006 Author Share Posted February 22, 2006 Here is how I do my tomato puree. Chopped your skinned tomatoes but first get the seeded membranes out, some seeds are fine. Put them in a pot to simmer. I have a hand blender or you can use a regular blender and pulse them a few times. Simmer until thickened. Did that help any? Link to comment
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