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Tomato Sauce

You're Going to Fall in Love with Kushari, the National Dish of Egypt

Unless you’re Egyptian (or frequent Egyptian or Middle Eastern restaurants), you probably haven’t heard of kushari (sometimes spelled koshary or koshari). But, expect to see this unique menu item—which...
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Burnt tomato sauce??

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by burlgurl 9 years ago

Hi all! Any suggestions to save a slow cooked tomato sauce that tastes a little burnt? Would adding sugar or some sweetness cancel out the burnt taste?

How to Neutralize Anchovy Flavor

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by DeeBK72 3 years ago

Hi all, I made a tomato sauce from scratch that called for a small tin of anchovies (2 oz) and 2 28oz cans of crushed tomato, along with the usual onion, garlic, wine, butter, etc. I used a tin...

Giant can of San Marzano tomatoes

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by kikiriki85 2 months ago

What should I do with it?? It's almost 2.85l and I would really prefer to cook it all in one shot and freeze. We are 2 adults, a somewhat picky toddler and a baby. Bolognese sauce is the only thing...

Cooked Tomato Sauce - Blend or strain

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by bartleby_franks 6 months ago

Having trouble finding a consensus on this one. After the sauce is simmered with all of your ingredients, what do you at the very end? I live with some picky eaters that do not like chunks of ingr...

Please Help me save this pot of Posole/Pozole!!

OliveYou2
by OliveYou2 7 months ago

Pozole newbie here; Please help me save this pot of soup :( This is my first time making Pozole and I decided to try a meatless version. I was so happy with the results as everything turned out f...

Problems with San Marzano tomatoes in sauce

DoctorQuality
by DoctorQuality 12 years ago

i grew up on my grandmother's pasta and she's always used regular old store bought canned tomato sauce for the base of her sunday sauce. i figured adding san marzanos instead would be a nice touch ...

Is fresh oregano in a tomato sauce a crime?

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by Diana 12 years ago

I was once told never to use oregano in tomato sauces. Never told WHY, just not to do it by an Italian. Is it really a sin? I like oregano! The sauce will have tomotoes, garlic, onions, bas...

Baking Soda to Reduce Acidity of Tomato Sauce

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by Funwithfood 15 years ago

Has anyone used baking soda to reduce the acidity of tomatoes in either tomato sauce or tomato soup? What was the outcome, and what proportions do you recommend? TIA :)

cookware for tomato sauce and other acidic foods?

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by bauerbach 9 years ago

To start, I try to conserve money and cabinet space by choosing multifunctional cookware... But, I love tomato sauce. It may not be super fancy, but I love making tomato sauce, it has so much f...

What type of pancetta for bolognese?

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by orlybabe 1 year ago

Hi, I recently found an AMAZING recipe for bolognese on America’s Test Kitchen. It calls for pancetta, and I found two main types of pancetta at my grocer - arrotolata and affumicata. Which is best...

Red Sauce left out overnight - Still safe to eat?

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by freshlycured 7 years ago

Last night, after making a fresh batch of red sauce w/ sausage, I left it in the pot to cool on the stove. Unfortunately, I fell asleep and didn't remember to put in in the refrigerator until 5 th...

Le Creuset and tomato sauce

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by Middydd 16 years ago

Do you cook tomato sauce in your Le Creuset French oven? A friend told me it could hurt the inside enamel. I don't know, the enamel seems tough enough to me.

Will tomato paste + water = tomato sauce substitute

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by redthong 9 years ago

My coupon-clipping teenager recently purchased 20 cans of essentially free tomato paste. So far I've used one. Tonight I want to make a recipe that calls for 2 8-oz. cans of tomato sauce. Can I ...

Fixing an overly sweet tomato pasta sauce

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by poloprincess 6 years ago

Hi everyone, My MIL gave me a very nice homemade tomato/beef pasta sauce but it is overly sweet, I think from too much red wine (or sugar, I don't know, I don't want to call her and ask LOL). Ho...

Tomato sauce from grape tomatoes?

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by pine time 6 years ago

Help--I'm drowning in grape tomatoes. Have frozen pints and pints. The neighbors run away from me lest I foist more 'maters on them. Made jam. Made everything else I can think of from them. ...

Tomato Puree v. Sauce

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by Reddyrat 11 years ago

I have a recipe that calls for 14 oz of tomato puree. What can I substitute for the puree? I'm assuming it's a little thicker than tomato sauce. Do you think I could use about an equivalent ...

Where to buy bulk canning tomatoes in NJ?

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by drdavidge 2 years ago

Hey, my family is from Italy and we have a tradition of canning (plum) tomatoes once a year in August to make sauce for the entire year. We go through and cook / jar 15-20 bushels of tomatoes in on...

How long is tomato sauce good once opened?

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by danna 15 years ago

I have a half jar of nice sauce in the fridge that I opened two weeks ago today. Is it still OK? What about "fresh" sauces once they are opened? any difference? thanks, sorry such an elementar...

What are tricks to the perfect spaghetti sauce?

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by cups123 10 years ago

What are some great recipes for homemade spaghetti sauce or some tricks that you think are key to getting it right? I have tried making it from canned tomato sauce/crushed tomatoes, etc but it neve...

Looking for bacon/red sauce pasta recipe

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by kbear10 2 years ago

When I was a kid, I had a babysitter who took me to her house one night for dinner. Her mom baked a spaghetti in the oven- but it had bacon and red sauce in it. It was their favorite family dish....