Tomato Sauce

by kaleokahu 1 month ago

.. or adds mustard to tomato-based sauces? This strikes me as a little counterintuitive, but a little Googling shows it's a thing. I see many references to hand-me-down recipes that combine the...

We hear the term so often. Where did it get started? How do you define it? Is it a knock, or a compliment? Is it a kitchen that uses a lot of red sauce? Is it an Italian-American restaurant in the ...

So I'm overrun with tomatoes from my garden (I know, a nice problem to have). Last night despite not really feeling up to it, I started a simple tomato sauce- peeled, cored, seeded roma tomatoes, f...

There's been lots of discussion about preparing a tomato based sauce here on CH, especially since we're cooking a lot more lately. My family is from about 20 minutes north of Naples. The regi...

i've made marinara sauce countless times but almost always with canned tomatoes. I'm growing tomatoes this summer and would like to make some marinara sauce with them. They are round tomatoes, not ...

There's an old school "red" Italian restaurant nearby who have been in business for over forty years. I love their baked manicotti and order it often as well as their eggplant parmesan. They use a ...

I was wondering if anyone used a special, "different" ingredient in their tomato sauce. I use the regular items--onions, garlic, oregano, maybe some other green leaf type herbs, sometimes red wine,...

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?

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...

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...

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...

by OliveYou2 3 years 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...

by DoctorQuality 14 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 ...

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...

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 :)

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...

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...

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...

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.

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 ...