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Tomato Sauce

These Albóndigas in Chipotle Tomato Sauce Bring the Heat

National Hispanic Heritage Month takes place from September 15 to October 15. Today, we spotlight La Cocina, an inspiring San Francisco-based kitchen incubutor that's helped develop food products, restaurants...
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What is 'old-school' Italian cooking?

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by gutreactions 11 months ago

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 ...

Help! How to fix metallic taste in tomato sauce?

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by The Pie Queen 13 years ago

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...

Italian Style Tomato Sauce - To Sugar or Not To Sugar?

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by treb 4 months ago

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...

Fresh Marinara Sauce Methodology

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by zackly 4 months ago

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 ...

Warm spices in Italian tomato sauce?

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by zackly 11 months ago

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 ...

Tomato sauce--secret ingredient?

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by slacker 14 years ago

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,...

Burnt tomato sauce??

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by burlgurl 11 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 4 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 1 year 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 2 years 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!!

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by OliveYou2 2 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...

Problems with San Marzano tomatoes in sauce

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by DoctorQuality 13 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 13 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 16 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 10 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 2 years 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 8 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 17 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 10 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 8 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...