Lindrusso's Magnificent Marinara

[KValley]

My previous feeble attempts to make marinara have fallen so short of what I desired- a rich, thick, slightly spicy, slightly sweet, earthy, gorgeous red sauce. I just gave up and bought Muir Glen, concluding that there had to be some magic touch or secret handshake, and despite my own Italian heritage, I wasn't going to be allowed admission into the marinara club.

I decided to give it another go, invited my family over for pasta night on Saturday, pored over marinara recipes, and settled on Alysha's (lindrusso) own creation.

Che Fortuna! Che brava salsa! :D Alysha, this is exactly what I had been longing for, trying, and failing to create on my own. I followed your recipe exactly, except that the onions produced enough moisture while caramelizing, so I simply added the red wine (Chianti Classico, of course :) ) directly to the sauce. I made the sauce Thursday, let it simmer 5-6 hours.

On Saturday afternoon, I reheated slowly (a couple of hours) and tasted frequently ;). I took a portion of the sauce and added Sweet Italian Sausage, some Balsamic vinegar, and a little more red wine, and fresh sage. The other portion I left as is (serving meaties and non-meaties alike). A righteous success- the compliments tumbled out of full mouths. The meat sauce disappeared and there is just enough of the base marinara for Brendan and me to enjoy this week. Or, hmm, better yet, save it for Paula (browneye's) yummy Mixed Mushroom Lasagna.

Since you haven't settled upon an official name, could I offer up Lindrusso's Marinara Magnifica !? Without further ado, here it is:

I've been tinkering with marinara sauces over the last couple of years. Below is the recipe I've come up with. It's a very basic sauce because I like to keep it in the freezer and pull it out for various uses. I then doctor it up for whatever I'm making by adding fresh herbs, crushed red pepper, whatever. Caramelizing the onions helps to take away the harsh taste onions can sometimes add to your sauce. Same with crushing/smashing the garlic.

Marinara (haven't named it yet beyond "My Marinara" )

1 tablespoon olive oil
1 tablespoon sugar
3-4 medium onions, chopped
1/2 cup cup dry red wine
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 teaspoons oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil

Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked. Makes about 9 cups of sauce.

[SandyM]

How on earth did I miss this? Thanks for posting (or re-posting, I should say), Julie. And I agree - the name is bella! :D

[Terri-Lynn]

This looks wonderful, thanks for bringing it back into the for front again.

Terri

[Terrytx]

I'm going to cook up a batch of this and freeze it to have on hand during the holidays for those nights when extra people stop by, or I'm too frazzled to cook.

[RebeccaT]

I have saved this recipe to my recipe file, with the lovely name that Julie suggested at the top!

Can't wait to try this!

[lindrusso]

Ah Julie, you have brightened up my cloudy, chilly, frantic day! :)

I'm so glad you enjoyed it! I don't take the time to come up with many recipes on my own, so it's nice to see my attempts appreciated.

Can I thank Browneye (Paula) for suggesting the caramelized onions - I really think this is the key for me - it gives the sauce that sweetness I, too, had been longing for. Also, thanks to Ohioan (Phoebe) for suggesting the slow-cook method and for her suggestions to crush the garlic - another thing that tends to make the sauce too harsh.

This reminds me that my freezer is void of any homemade marinara (Muir Glen in the pantry, though ;) )! I need to make a big pot! My only complaint is that it goes sooo quicly! :)

Alysha

[lindrusso]

Terry,

It is great to have this on hand. I like to keep marinara in the freezer as often as possible. I also try to keep homemade meatballs in the freezer too for a really quicky but homemade meal during the week. When I know I'm having guests, I try to make some homemade ravioli to have onhand in the freezer - again, a delicious, homemade meal that you can whip up in minutes and not spend all your in the kitchen when you're trying to entertain.

Another really easy way to use this sauce is to keep some goat cheese on hand. I warm up (350º in the oven) several cups of sauce in a shallow baking dish with small rounds of goat cheese "plopped" in amongst the sauce. The cheese gets all nice and warm and soft. You just serve that along with slices of french or sourdough bread, sliced thinly and lightly toasted with a bit of olive oil - just slather on some sauce and bread and enjoy! Again, easy to do and easy to keep the ingredients on hand.

Yum! :)

[RebeccaT]

Alysha, I don't have a whole lot of experience with the whole freezing/thawing thing... so what's the best way to thaw the sauce out? Do you freeze it in single-meal sized containers, or in one big container? How do you heat it up, microwave or stovetop? Do you put it in the fridge for a few hours, or just take it right out of the freezer at dinner time?

Thanks! :)

[lindrusso]

Rebecca,

I think I've done all of the above! :) As a general rule, I think the slower you thaw something, the better. When you try to rush things along, sometimes things get overdone or overheated. That said, I'm not always prepared enough in advance, so I've done the stovetop and the microwave methods and sometimes both! :) You'd be safe doing it just about any way.

I like to freeze it in different-sized containers. I use this sauce for pizzas too, so I make sure to freeze several one-cup containers. When I do meatballs or other pasta dish, I need more like 2 or 3 cups, so I usually have one or two of those. It just depends on how you plan to use it. If you are short on room, I remember someone here - Jewel??? - saying they freeze it in ziploc bags that lay flat to save on space.

Alysha

[Terrytx]

Great idea about the 1-cup for pizzas. I planning a couple of "pizza baskets" for Christmas. Maybe I should can some to use for the sauce instead of buying it.

[Terrytx]

Great stuff! Alysha, thanks for coming up with this recipe and thanks to Julie for bringing it to my attention. I made it as written and it has only been simmering for about an hour, but I sneaked a taste and it is great-maybe the best I have ever had. I did a little research and in order to can it I will have to add some lemon juice (1 tablespoon-to bring up the acidity). I sure hope that doesn't change the flavor too much cause it is perfect now.

[Chirik]

Instead of freezing a sauce like this, is it possible to can the sauce (in mason jars) so it doesn't need freezing?

(I don't know anything about canning, but hey... it might be something to learn)

[lindrusso]

Originally posted by Chirik
Instead of freezing a sauce like this, is it possible to can the sauce (in mason jars) so it doesn't need freezing?

(I don't know anything about canning, but hey... it might be something to learn)

Sounds like Terry is going to give it a try, maybe she can give you some pointers. I'm sure you can (no pun intended ;) ). I would try that except I actually have more extra space in my freezers than in my cabinets.

Glad you liked it Terry! One other thing, along with the caramelized onions, that Paula said her Italian man swore by was anchovie paste (I think about a teaspoon). I've been too chicken to give it a try! I may reserve a portion next time, add the paste and then taste to see if I like it. I just can't bring myself to add it to my huge pot and risk "ruining" it!

[JackieO]

Originally posted by lindrusso
Ah Julie, you have brightened up my cloudy, chilly, frantic day! :)
Can I thank Browneye (Paula) for suggesting the caramelized onions - I really think this is the key for me - it gives the sauce that sweetness I, too, had been longing for. Also, thanks to Ohioan (Phoebe) for suggesting the slow-cook method and for her suggestions to crush the garlic - another thing that tends to make the sauce too harsh.
Alysha
This sounds wonderful, but I missed Poebe's suggestions about slow-cooking....can someone enlighten me? I'd LOVE to have this on hand during the hectic Thanksgiving-Christmas period to whip up something on those nutso evenings....TIA!

[lindrusso]

Originally posted by JackieO

This sounds wonderful, but I missed Poebe's suggestions about slow-cooking....can someone enlighten me? I'd LOVE to have this on hand during the hectic Thanksgiving-Christmas period to whip up something on those nutso evenings....TIA!

Hi Jackie.

I suppose slow-cook is not really the correct terminology. Phoebe posted some guidelines as to how she makes her sauce and she says that she simmers it for 6 hours, so really it's just the length of cooking time that is key here, not a particular technique. The long cooking time gives the sauce a nice, deep, rich color and flavor.

Enjoy! :)

[Chris415]

This recipe has been on my "to try" list since the last time it was posted. Today is so dark and snow is predicted, I think it's the perfect time to try it! :)
Thanks!
Chris

[Terrytx]

The thing about canning tomato sauce is having enough acidity. I did add 1 tablespoon lemon juice to the finished product (right before ladling into the jars). I also upped the wine to 1 cup. It is all canned and looks beautiful, but I guess we will not know how it worked out until it sits around for a while;) . Hopefully I wont make anyone ill. I haven't yet, and I have canned all sorts of tomato things. I did them up in 1/2 pints (for pizza sauce) and a few pints jars (for pasta).

I only have one complaint-the family was very disappointed-after smelling this cooking for hours and hours, I didn't serve it for dinner (to many left-overs that needed to be eaten). They were bummed cause it smelled so heavenly! :D

[Grizzly]

When you canned it, did you do anything special: water bath, etc.? Or did you just hope that the top sealed with the heat? I only have limited experience with canning, but since I was planning on making baskets for XMas too, love your idea for a pizza/pasta basket!
TIA

[Terrytx]

I did a water bath for 45 minutes. Actually the directions said to do the bath on pints for 45 minutes, but I had both pints and half pints, so just did them all together for the required time.

[Jasmine-Rose]

Originally posted by Chris415
This recipe has been on my "to try" list since the last time it was posted. Today is so dark and snow is predicted, I think it's the perfect time to try it! :)
Thanks!
Chris

Chris, you'll have a partner in NH doing the same thing. The entire weekend is forecasted to be stormy and I look forward to spending it in the kitchen :D . I can't wait to try this sauce!

- E.

[lisas3575]

I read on the epicurious board that a person could test the acidity for water bath canning with pH strips, but I don't know where to get them or how to use them... anybody know anything about that?

[Terrytx]

I don't know this for a fact, but the first place I'd go is to a pharmacy.

[Svadhisthana]

I missed this too, the first time around. Thanks for posting the recipe and your personal review-now I'll no longer have an excuse to use Newman's.

[Grizzly]

As far as strips for testing the pH goes, you could also try a pool supply store, basically you are looking for litmus paper.

[Chris415]

Lindrusso, I spent most of yesterday simmering this wonderful, dark sauce on the stove. I actually made it with the intention of freezing it, since I had fish in the fridge for dinner. SO wanted a snack before dinner, so he toasted a couple of pieces of bread and put some sauce and a bit of cheese on top. He came back to the kitchen and dubbed me "the best cook in the state!" I told I got the recipe from the BB ;) so I couldn't take all the credit. :)

I have to agree with all the reviews here. It's dark and earthy and oh so good. I used three rather large onions, so there's a bit of chunkiness to it. I also realized in the middle of putting everything in the pot that I didn't have any dried basil, so I omitted it. I cooked it for about 7 hours. I was wondering one thing. Around hour 2 or 3, it started bubbling, those kind of bubbles that splatter the stove (and myself! :rolleyes: ) I fiddled with the temperature, our stove is gas so I had it as low as it would go. I ended up putting the top on with the spoon in the pan to let in some air. Just wondering if anyone else had this problem.

Oh thank you, Lindrusso, for posting this sauce! Through the years I've tried making my mom's recipe for spaghetti sauce, but it never tasted like hers and I was unsatisfied with it. This is a keeper! :D

[lindrusso]

Originally posted by Chris415
I ended up putting the top on with the spoon in the pan to let in some air. Just wondering if anyone else had this problem.

Oh thank you, Lindrusso, for posting this sauce! Through the years I've tried making my mom's recipe for spaghetti sauce, but it never tasted like hers and I was unsatisfied with it. This is a keeper! :D

So glad you enjoyed it! :) I almost always have splatter problems, so I partially cover it as you did - lets it reduce, but doesn't paint the kitchen. :D

I have also found that if I simmer it for long amounts of time it tends to cook down quite a bit. If you find this happening, you can add small amounts of water to keep the volume and to keep it from overcooking (I partially burned it once :( ).

Off topic comment - Part of the way through cooking, I like to use my stick blender to partially puree the sauce. I like a few chunks, but I like it mostly smooth. :) How I love that stick blender for sauces and soups!

[Terrytx]

I had the same splatter problem. I walked away from it for awhile and came back to big red spots all over the stove and even on the floor.:D So I did what ya'll did and partially covered it. But I have to say, I have never made a tomato sauce that didn't do that, so I had expected to have too cover it at some point.

[Ohioan]

All this talk about splatter reminded me of an old thread we had on the subject, and when I did a search for it, I came up with not only a discussion of the infamous red polkadots but also descriptions of slow-cooking a sauce. So here it is for your reading delectation:

http://community.cookinglight.com/showthread.php?s=&threadid=11934&highlight=red+AND+dots

Cheers,
Phoebe

[Chris415]

Originally posted by lindrusso


So glad you enjoyed it! :) I almost always have splatter problems, so I partially cover it as you did - lets it reduce, but doesn't paint the kitchen. :D

I have also found that if I simmer it for long amounts of time it tends to cook down quite a bit. If you find this happening, you can add small amounts of water to keep the volume and to keep it from overcooking (I partially burned it once :( ).

Off topic comment - Part of the way through cooking, I like to use my stick blender to partially puree the sauce. I like a few chunks, but I like it mostly smooth. :) How I love that stick blender for sauces and soups!

It did cook down quite a bit, so thanks for the suggestion about the water, I didn't even think of that! Glad to know I'm not the only one with a polka dot stove! :) Thanks for the thread and ideas, Phoebe!

[KathrynY]

Another two thumbs up! I had previously only tried crockpot versions of long-simmer marinaras, but since it was rainy, windy and cold here (and we were indoors all day) I decided a nice marinara simmering on the stove would be a good thing, and it was! :) A delicious sauce, full of body and depth.. (pause here to lick lips ;)) I am especially glad I doubled the recipe - many, many more wonderful marinara dinners to come! Thanks so much, Alysha! (and Julie, for bringing the recipe to my attention) :D

[Teresa]

Made this yesterday - very nice...yes very fine. I had gotten into the habit of just using bottled sauce for the ease factor, but this is just so fine I may never go back. Thanks for the recipe Lindrusso.

[carolyn.1]

And thank you too Julie for reposting. I too, missed the others.
I put a pot of this on the stove Sunday morning and let it simmer for 6 hours. Refrigerated and ate it Tuesday night...it was EXCELLENT!!!
Thank you so much for sharing your Bella Red Sauce!!!!:D
Carolyn

[sunberst]

geez! i guess i need to try this! i see this thread everyday on the bb! and the responses keep growing... lindrusso's marinara is the hot topic of the bb these days! i feel so out of the loop. i need to try it to give my thumbs up. :)

[jazzcat]

Lindrusso,

This sounds wonderful. I'm starting to drool!:D

KValley,

When you made the "meat sauce" how such balsamic vinegar did you add?
Never have added it to suce before, thus the question?

TIA

Beth

[lindrusso]

Wow - I continue to overwhelmed by all the the responses! :) Thanks for taking the time to post everyone. :)

Originally posted by jazzcat
how such balsamic vinegar did you add?
Never have added it to suce before, thus the question?
Beth

I have added balsamic to marinara sauce before and it really only seemed to need just a splash. Hopefully Julie will let you know how much she added, but I would start with a tablespoon and then work from there.

I love that you can make this basic sauce and then take out small portions and jazz (no pun intended :p ) it up with balsamic, fresh herbs, more spice/kick, whatever!

[jazzcat]

Thanks so much for your help.

Loved the PUN.:D

Beth

[tripletone@hotm]

Made this yesterday Very good recipe, now I have a sauce for lasagna base I usually make the CL roasted onion/tomato sauce, but did not have enough fresh tomatoes, this is a delicious canned tomato recipe...thanks again for the recipe

[KValley]

Originally posted by jazzcat
KValley,

When you made the "meat sauce" how such balsamic vinegar did you add?
Never have added it to suce before, thus the question?

TIA

Beth

Hi Beth,

So sorry that it's taken me this long to respond- I've been out of commission this week...

And my response will be less than helpful- I didn't measure! :o With the wine and the balsamic, I just splashed in to taste- I am guessing- as Alysha said, it was about a TBL- that's where I'd start anyway. With the wine, it was about 1/4 cup. That's the wonderful thing about ALysha's marinara- it's the perfect template to add whatever strikes your fancy. The fun is in the adding, then tasting, adjusting, tasting, tasting, tasting.... :D For a meat sauce, I'd also add a splash of worstershire sauce!

I am so tickled to see that this thread has taken off and that Alysha's terrific creation has received such great recognition!!

:)

[myrnas]

I have this recipe bubbling and spurting away on my stove right now. My question is, since it is so thick, couldn't it be cooked with the top on the pot, or in a slow cooker? What do you think? The smell is just wonderful.....now to decide how to use it. Thanks to you all for the input.

[lisas3575]

I did some research and found this regarding canning:
What types of foods require pressure canning?

All low-acid foods with a pH of 4.6 or higher must be pressure canned. They include vegetables, tomato-vegetable mixtures, meats, fish and poultry. Pressure canning at 10 pounds will increase the temperature to 240 degrees. Along with a specific processing time, the bacteria spores that cause botulism will be destroyed.



Lots more great info at http://www.lawrence.com/articles/cookingqa/story/98956

[Chiffonade]

Sugar in tomato sauce is an abomination. Save sugar to brown your creme brulee.

[mochadelsol]

I'm going to do this today, I have a question about what meat is best. I to have spent much time searching for the "Best" marinara. This sounds so wonderful, but I always wonder which is best. Homemade meatballs out of ground beef sirlon, It.sausage, chicken? My family loves the meatball idea, but I'm never happy with how they turn out. Any suggestions would be greatly appreciated.

[mochadelsol]

bump for suggestions on choice of meat. Or good meatball recipe:)

[lindrusso]

Originally posted by mochadelsol
bump for suggestions on choice of meat. Or good meatball recipe:)

Hi. I don't have much experience with meat sauces, but I do have a good meatball recipe from CL if you're interested in making a less-fat version. I also like that these are baked - you can get them all cooked in two batches and with much less mess than browning them in a pan. On a side note - I tried these with half beef and half extra lean turkey and they were too dry - I'd stick to all beef.

Beef Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jan/ Feb '97
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1
ounce)
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves -- crushed
Cooking spray

Preheat oven to 400º.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.

Serving Size: 5 meatballs

Source:
"Cooking Light, January/February 1997, p.112"
Copyright:
"© Cooking Light"
Yield:
"30 Meatballs"
T(Baking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 15g Total Fat; (51% calories from fat); 24g Protein; 8g Carbohydrate; 73mg Cholesterol; 346mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Because the meatballs are baked and not fried, they won't fall apart when turned over.
Nutr. Assoc. : 9018 4925 0 0 0 0 0 0 0 0 0

Enjoy! :)
Alysha

[myrnas]

My review of the Marinara is a little different than the others. It was lovely and thick. For my taste, it was bland. Next time I would double or triple the seasonings, or at least the pepper flakes. I would also leave out the sugar.....too sweet for us. It is a great base to jump from to get a large quantity of sauce for the freezer. Next time using similar ingredients, I will simmer in the crockpot. I now am the proud owner of six cups of Marinara in the freezer, "A Good Thing" I am sure I can spice it up as I defrost the packages. Thanks for sharing your creation.

[mochadelsol]

Thanks so much Alyssa, when I do meatballs I like baking them. I'll give this one a try. I really appreciate you posting this, and also sharing your sauce:D

[islandgirl]

Mochadelsol,

Since my family are big meatball lovers, I have had to work to perfect this dish. I have used the following recipe from the New Yrok cookbook, that gives us moist flavorful meatballs. It always bothered me that they were pan fried, but since my family loves them, I kept on making them this way. Then, Cuisine magazine arrived, with a recipe that calls for baking them for 20-25 minutes at 375 with beef broth poured into the bottom of the pan. Then after baking, you pour the pan juices into your sauce. It really adds a depth of flavor and the meatballs are wonderful.

1 lb ground beef ground (I use 85-15 percent beef)
2 eggs lightly beaten (I have used egg beaters or egg whites here)
1/3 c chopped Italian parsley (I use fresh when I can)
3 slices American bread, crusts removed, soaked in 2 c milk (Low fat)
2 Tbsp freshly grated Romano
2 Tbsp freshly grated Parmesan
freshly ground black pepper to taste
1 c. safflower oil, for frying

In a large bowl, mix together the beef, eggs and parsley. Gently squeeze the milk from the bread and shred it as you add it to the meat mixture. Add the cheeses and the pepper. Form the meat mixture into 12 balls (I make mine smaller. Place on a baking sheet and refrigerate for 15 minutes.

Heat a large heavy skillet over medium heat. Add the oil. When hot, add the meatballs and cook, turning until browned on all sides, about 10 minutes. If you plan toeat them right away, cook them until cooked through, 10 minutes more. If you plan to add the meatballs to sauce, remove them from the pan with a slotted spoon and add to the saucepot. Cook for 15 minutes more before serving.

[mochadelsol]

Wow islandgirl that meatball recipe looks like a good one, I'm just getting started on the meatballs and realized I don't have enough breadcrumbs. So I took a break to think about what I wanted to do. You gave me the answer, I'll soak that horrible kids white bread I have in the milk. Great idea, also like the idea of putting the broth in with the meatballs. That would sure help with keeping them moist and flavorful. Off to roll the meatballs, Thanks alot.

[KValley]

Originally posted by Chiffonade
Sugar in tomato sauce is an abomination. Save sugar to brown your creme brulee.

Let's keep it on the sweet side, eh? :) Indulge me in a scene from The Godfather- one of Vito Corleone's henchmen gives Michael Corleone (Al Pacino) a lesson on making red sauce:

CLEMENZA
Hey, Mikey, why don't you tell that nice girl you love her?
(then, in an exaggerated Italian accent)
I love you with all-a my heart! If I don't see you again soon, I'm a-gonna die! [laughs]

(then)

Heh, come over here, kid, learn something. You never know, you might have to cook for twenty guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh?... And a little bit o' wine. An' a little bit o' sugar, and that's my trick.

If itsa good enough for da Don, itsa good enough for me! ;) :D

[Jeanz]

I must admit, sugar is my secret ingrediant to make spaghetti sauce not taste "tinny". Just a pinch... not to make it sweet, but to keep the acid down.

[Gail]

Oh gee. I just thought of this. Dunno if you like eggplant, mochadelsol, but I've previously posted some meatballs which are a combination of eggplant and beef (alas, not a lightened recipe but a tasty one) which certainly benefit when served with any good tomato sauce.

And to those of you who posted meatball recipes, thanks. I can make great unorthodox meatballs, but for some reason my others never come out well. Will note these for future use!

[mochadelsol]

Well this was a great success, we now have a sauce that I'm told I have to serve from now on:p I didn't mess with the recipe much, we like spicy so at least 2 teaspoons of red pepper flakes went in. I bumped up the herbs for a 1/2 more. Then added 2 teas. of balsamic vinegar. The meatballs I went w/a combination of the two recipes posted. Very tasty. Gail those meatballs you mentioned sound interesting, I love eggplant. I'll search for that one thank you.

[jazzcat]

Thanks for the answer!

I'm sorry you were "out of comission". Hope all is well.

Beth

[lovemybeetle]

Originally posted by myrnas
I have this recipe bubbling and spurting away on my stove right now. My question is, since it is so thick, couldn't it be cooked with the top on the pot, or in a slow cooker? What do you think? The smell is just wonderful.....now to decide how to use it. Thanks to you all for the input.

I too wanted to know if you could start it on the stove and then transfer to the slow cooker so it doesn't have to be watched so much. Any thoughts??:confused: :D

[lindrusso]

Originally posted by lovemybeetle
I too wanted to know if you could start it on the stove and then transfer to the slow cooker so it doesn't have to be watched so much. Any thoughts??:confused: :D

I don't think I can answer that question - hopefully someone else can - because I don't cook with my slow cooker very often. On the other hand, I can't see why it wouldn't work and it's certainly worth a try! Maybe you two can research this and let us know! :D ;) If it doesn't taste the way you'd like it to after cooking it in the slow cooker, you can always put it back on the stove! :)

[dcornelius]

Now I am gonna have to make this sauce!!!! I have a long weekend comming up this week with Thanks Giving so I will probably be doing a lot of creating in the kitchen:D This will have to be one of the things I try! I think I am gonna print out the whole thread so I can have all the suggestions handy when I do it and make notes along the way! ttThis should be fun since I don't actually get to cook Thanks Giving diner, I will have to fulfill my cooking needs with this and other BB recipes like the Cranberry Walnut Celebration bread from the bread thread!

[mochadelsol]

I guess I should have mentioned that I did this in the crock pot. First I put warm water in the pot, set temp on high. Started the onions, went outside and raked the leaves while yelling at DD to stir the onions;) which by the way came out beautiful. Poured out the warm water, dumped the canned items into the crock pot. Left the temp on high, went out and about. Five hours later I came home and turned the temp to low. Baked the meatballs,and yipee enjoyed the best sauce ever:p

[myrnas]

I definitly will do the recipe again. The mix is so thick I am sure that the crockpot would be just fine. Usually crockpot mixtures are a little watery because nothing can reduce because of the covering lid. I think this is a great candidate for the Crock Pot Crowd.

[lanie]

WOW! Just had to bring this back up as I am right in the middle of the 4th hour of simmer and going for the 6th.! Absolutely fantastic! I have made many a tomato sauce in my day - nothing compares. Thanks Alysha!

On a personal note - I think this recipe should get itself into a CL mag :)

Another thing, most of you have probably heard/know this, but the 'Imported from Italy' tomatoes make a huge difference. I used a 6 Lb. 10 oz. can of Strainese - wonderful!

[SandyM]

Hey! This must be the day for this marinara!! :D

It's in the 2nd hour of simmerage, and it'll be lucky if it makes it through 5 hours!!! :p

Thank you, thank you, thank you Alysha!!!

[Beth]

Okay, I have been ignoring this thread thinking that I did not need a marinara recipe, but it is now in my Mastercook and I will have to try it. I am going to be doing some yard clean-up, painting and cleaning at the old house to get it ready for out new tenants, so maybe I'll put this in the crock pot this week and report back. Worst case, I take the lid off and let it reduce while the pasta cooks.

BTW, I think the whole sugar thing can depend on the tomatoes themselves. Perfect tomatoes probably won't need them, but unless you are growing your own under perfect conditions and harvesting them at the optimal time without worry of birds or critters getting them and then making the sauce that afternoon, there's a pretty fair chance the tomaotes will be a tad less then perfect. But by all means, if you don't need it, don't add it. I usually don't add some or all of the salt or sugar until I have tasted a recipe. If the tomato flavor is just not quite right, and the sauce doesn't need salt, a pinch of sugar sometimes does wonders. I mean, 1 T in 9 cups reduced sauce is hardly making candy.

[Laura B]

Originally posted by Beth
Okay, I have been ignoring this thread thinking that I did not need a marinara recipe, but it is now in my Mastercook and I will have to try it.

Ditto. I have just been passing right over this thread for some reason, but I am glad I finally opened it!

[lindrusso]

Thanks again everyone! :)

I STILL need to make myself a batch. I've been using Muir Glen the past few weeks and I just can't bring myself to enjoy it. I also noticed that my sons actually started liking marinara sauce once I started making it myself. Too bad the same didn't work for macaroni and cheese! :D They still prefer the boxed stuff - yuck! :)

Alysha

[lisas3575]

I just found this on the recipe finder. Looks like a great way to use some of that yummy sauce!

White Bean-and-Tofu Stuffed Shells
 
Try these stuffed shells for a great vegetarian pasta dish.

INGREDIENTS:
2 (10.5-ounce) packages firm tofu
2 (15-ounce) cans cannellini or other white beans, rinsed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons sun-dried tomatoes, packed without oil, rehydrated and chopped
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups low-sodium, low-fat pasta sauce
Cooking spray
18 cooked jumbo macaroni shells
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh basil (optional)

INSTRUCTIONS:
Prep Time: 20 minutes
Cooking Time: 30 minutes

Preheat oven to 375&176;.

Place tofu in a food processor; process until smooth. Spoon tofu onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape back into processor using a rubber spatula; add beans and next 6 ingredients (beans through garlic) and pulse until beans are coarsely chopped.

Spread 1 cup pasta sauce on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon 1/4 cup tofu mixture into each shell. Arrange shells in dish. Spoon remaining pasta sauce over shells; sprinkle with remaining cheeses. Bake at 375&176; for 30 minutes or until cheese begins to brown. Sprinkle with basil, if desired.

Note: Prepare extra macaroni shells to allow for breakage.

NUTRITIONAL INFO:
calories: 444 carbohydrates: 65.5 g cholesterol: 12 mg fat: 9.4 g sodium: 162 mg protein: 24.1 g calcium: 245 mg iron: 5.6 mg fiber: 3.8 g

YIELD:
7 servings (serving size: 2 shells)

[Beth]

I made this today, but I discovered as I was into it that I was short one can of tomato paste -- so it got one can. I also added more than the cup of wine. My cooktop tends to cook hot, so the onions dried out quickly, and I added a splash more after it was mixed together.

While I was puttin this together, DH called and I needed to go meet hime (we discovered our entry light fixture is cracked and separating -- replacing it moved to the top of the priority list). Rather than worrying about it scortching on my cooktop, I transferred it to my crock pot and let it go covered and on low all afternoon. It was fine -- not watery at all. I would cook your onions and then transfer if you want to cook it in the crockpot.

BTW, as I made this, I realized the 1T sugar is to help the onions carmelize -- not so much for the tomatoes. You could do it with or without. Next time, I think I will try brown sugar.

I liked the sauce very much -- one son ate it, but said "something happens after it's been in your mouth a while -- like about 5 seconds." The younger one started eating it, then said it was too different. That's the kind of week I'm having. DH isn't home, but I think he'll like it.

[Laura B]

I finally made this today, and DH and I really liked it.

I made a few last minute substitutions due to my, ummmm, stupidity when I was grocery shopping. I looked at the recipe, saw "28-ounce can of crushed tomatoes," checked my pantry, I had one, so I moved on. Flash to today. Caramelized onions are ready to go and I open my can of tomatoes and notice that the recipe calls for THREE cans. Of course it does, it makes 9 cups of sauce. :eek: :o So, I used one can of crushed tomatoes, one jar of Muir Glen Italian Herb tomato sauce, and one can of Muir Glen diced fire roasted tomatoes instead of the three cans of crushed (plus I used the two cans of tomato paste that the recipe called for). Anyway, it was great! I might have to stick to my odd little combination of tomato products next time because it is SO good! I made half of the sauce into a meat sauce with ground beef and mushrooms. YUM YUM!

[Lrimerman]

I made some of this this weekend, it is great. I don't like tomatos, so I am picky about my sauce. Very good. I froze some and used some to toss with pasta and chicken and baked it with cheese. My sister and her DBF came for dinner (last minute, invited themselves) and loved it, and she is a picky eater.


Thanks for sharing this recipe.

Lisa

[dcornelius]

There are two amounts of olive oil. One,I know, is to use in carmalizing the onions. The second is just to be added with the rest of the ingredients? Is is nessesary? Why are we using it?

[lindrusso]

Originally posted by dcornelius
The second is just to be added with the rest of the ingredients? Is is nessesary? Why are we using it?

The extra virgin olive oil toward the end is just for flavor. I have had sauces in restaurants that I really enjoyed - I loved the taste of the olive oil, but they were far too oily. So, I figured I might still be able to capture a bit of the flavor of those sauces without making it fattening. I don't think you'd notice much if you left it out. :)

The really key things for this sauce is to caramelize the onions and to cook it for at least 3 hours (I do hourly taste tests and it seems that around 3 hours it begins to really mellow and deepen in flavor) - those things cannot be skipped without missing out on a lot of flavor.

Happy cooking. :)
Alysha

[dcornelius]

Thanks Alysha! The onions are carmalizing now and oh does it smell wonderful in my house!!! I am really excited to try this! I am probably going to have it tomorrow for dinner but needed to get it made today as I am working tomorrow. I will transfer it over to my crock pot when I have it all put toghether 'cause I have to make a trip to Trader Joes today. I will let it cook all afternoon most likely with a taste test here and there.:D I want to make the focaccia bread from the bread thread to go with this...I will probably make that today as well and reheat it tomorrow when it is time to eat. Oh YUM I am near salivating already!!!!

[emily]

Originally posted by lisas3575
I did some research and found this regarding canning:

quote:
--------------------------------------------------------------------------------
What types of foods require pressure canning?

All low-acid foods with a pH of 4.6 or higher must be pressure canned. They include vegetables, tomato-vegetable mixtures, meats, fish and poultry. Pressure canning at 10 pounds will increase the temperature to 240 degrees. Along with a specific processing time, the bacteria spores that cause botulism will be destroyed.

Lots more great info at http://www.lawrence.com/articles/cookingqa/story/98956

Since I'm recovering from jet lag and up early planning a day of cooking and possibly canning :eek: This post inspired me to do some checking in my Preserving book from The Good Cook series. According to this you can also can prepared tomato sauce using a hot pack and processing in a boiling water bath, pints for 30 minutes.

I can't wait to get this started. :D

Emily

[Chiffonade]

The purpose of sugar in tomato sauce is, was and ever shall be to hide less than sauceworthy tomatoes. If fresh tomatoes won't make a good sauce without sugar, use canned. They're canned at the height of ripeness and don't need sugar. Ever.

[SandyM]

Originally posted by Chiffonade
The purpose of sugar in tomato sauce is, was and ever shall be to hide less than sauceworthy tomatoes. If fresh tomatoes won't make a good sauce without sugar, use canned. They're canned at the height of ripeness and don't need sugar. Ever.

This is just one opinion. If someone else has a different opinion, it's just that - different. Not wrong. Period.

[Linda in MO]

Emeril made a pasta sauce on TV this morning and was using canned tomatoes. He said to taste them and if they were acidic to add a pinch of sugar. Anyway, Sandy's right. We're all going to have different opinions. There usually isn't only one right way to do things. This is lindrusso's own personal creation, so how can anyone say it's wrong?

[KValley]

Let's not sing it here!!

As has already been pointed out, the sugar in this recipe is used to caramelize the onions. Since the long, slow caramelizing is one of the "secrets" to this delectable creation, alter at your own risk ;)

[slawrence]

I have finally put on a batch of this wonderful fragrant sauce-why did I wait so long???? Anyway, all the comments about the splatters gave me an idea-I put my 'splatter screen' on top of the pot-no splatters, all the aroma and the reducing--thank you all for the inspiration! (I have used the screen ONCE for frying and since I don't fry anymore, it was becoming an obsolete thing in my cupboard-new life!) Sue

[gertdog]

Yahoo! I finally get to add a review. And of course it's a positive one!

I made this with only one can of tomato paste; otherwise, I followed the recipe to a T (sugar and all... I really find that a touch of sugar when caramelizing onions helps to brown them and deepen the flavor). After about 3 hrs. and 15 minutes, the sauce was so thick that I decided to take it off the stove. It was really wonderful... mellow, well-blended flavors, thick and hearty. DH said it is definitely way better than any jarred sauce we've had.

Thanks Alysha! :)

[Canice]

OK, everybody who's made this "salsa straodinaria" [extraordinary sauce] - a question: It's 7:45 PM out here on the Coast, and I've had the marinara in the final, simmer, mode for....uhm, 14 minutes. The recipe says to simmer 4-6 hours. This is precisely the good cooking-planning I excel at that so often leaves me facing the BB notice "There are 1 members online: Canice." Anyhow. The recipe says to "stir often" over the course of those 4-6 hours. Ah, just how often do you think is sufficient? I'm enough of a night owl that this timing is, in fact, perfect for me. However, I'd hate to have to walk down to the kitchen 20 times before midnight. How often do you stir??

[lindrusso]

Hi Canice! You're not the only nightowl out there. :)

I would guess that I stir about every half hour. It really depends on how high you have the heat. I put that direction in mostly becaue I wanted to warn everyone that as it cooks down, it can burn if you don't keep an eye on it (as I unfortunately found out on my own).

Happy cooking! :)

[Canice]

Perfect - thanky! I have a gas stove, and the flame is at a mere whisper. I'll write letters, post, and stir until Kaliko gets home from work or HejazSunKat rises in Saudi Arabia. Then I'll know I'm up waaaaay too late!! Gotta go stir now.......Thanks!

[kima]

Hi Canice-hey its not that late here on the WC-only nine o'clock!! But I am heading to bed early tonight-got a big bread baking day planned for tomorrow!

[SandyM]

Oh yum. I have some of this thawing, and I cannot wait to pair it with whatever pasta we so desire tonight...... :D :D :D

[shoefling]

I made this suace this past weekend and it was delicious! My DH commented on how great it was several times. I really liked the sweetness that the sauce had. I used it for spaghetti and meatballs and have 3 good sized containers of it in the freezer for future use. Thank you for this wonderful recipe!

[dcornelius]

I used this with last years CL ziti! I loved it! The veggies soaked up the flavor of the sauce (I added zuccini to the ziti recipe) and I had little micro bursts of flavor! It was wonderful! This is my third application for one recipe of sauce.... I have one container left in the freezer, not sure what I am gonna do with it yet. If you haven't tried this one yet you should get on the ball girls!!!

I must confess.. before I found this recipe I was one of the people out there who had given up on my own sauce and started buying jarred sauce at the store.... Never again!!!! I can now proudly say I make my own sauce now!!! (I do give credit where credit is do when I serve it to others though) I did take someones suggestion and added a bit of balsalmic vinegar to it and I loved the taste! (balsalmic vinegar is one of my favorite things to add to things these days... that and chipotle!)

[ShanaG]

Someone (cannot remember who and cannot find the thread) :confused: mentioned making this marinara in a crock pot. I guess you would follow the recipe up to the simmer stage as written, then “simmer” in the crock pot? Silly question: would the marinara need to be stirred as often in the crock pot as on the stovetop?

BTW, Alysha, you can add me to the ever-growing list of people who love your creation!

[mochadelsol]

I posted that I did this in the crock-pot, on page 1 I think. It came out great. With no splatters all over the counter, stove:)

Enjoy
linda

[ShanaG]

Linda Would you believe I looked through the entire thread two times to make sure I wasn’t missing it??? Must have been too early in the morning. Anyway, I am confused about the water part … did you cook the onions, sugar, etc. in the water? I am such a crock pot dummy … So happy to hear you made the entire recipe in the crock pot –the fewer pans to wash the better :D

[sneezles]

Originally posted by Chiffonade
The purpose of sugar in tomato sauce is, was and ever shall be to hide less than sauceworthy tomatoes. If fresh tomatoes won't make a good sauce without sugar, use canned. They're canned at the height of ripeness and don't need sugar. Ever.

Actually, according to Contadina:

All tomato products contain some natural sugar in the form of simple carbohydrates. There is no added sugar in tomato paste and tomato puree. However, other tomato products have a small amount of added sweeteners (such as sugar, corn syrup, or high fructose corn syrup) to reduce acidity and enhance the natural sweetness of the tomato.

I was always taught to use a small amount of sugar in a tomato sauce to reduce the acidity and all of Italian cookbooks call for at least a tsp in the sauces.

[Molli526]

I am happy to report that I finally made this. WOW! This sauce is fabulous. My only change to the recipe was using fresh tomatoes vs. canned as my mom gave me beyond a boatload of 'maters (~15-20 pounds) enough to make 2 batches :D

This will now become my sauce. DH is just raving about it. Thank you Alysha!

[dcornelius]

snicker, snicker , snicker...
It's "my" sauce too!!! I love it and every one I have made it for loves it! I use it in lasagna, spaghetti, to dip bread in and many many more things! I devide mine out into bags and freeze then when you go to use it you can add anything you want or it delish as is!
I do give credit to the original author when any one asks though just in case you were interested!

[pschambers]

Molli, how did you do it with the fresh tomatoes? How many, did you peel and seed etc. Appreciate the info.

Patti

[lindrusso]

Originally posted by Molli526
This will now become my sauce. DH is just raving about it. Thank you Alysha!

Glad you like it! :)

[Molli526]

Originally posted by pschambers
Molli, how did you do it with the fresh tomatoes? How many, did you peel and seed etc. Appreciate the info.

Patti

Well, it was a bit of work at first, but I am now a master of peeling and seeding the tomatoes. I ended up just getting out my kitchen scale and measuring out 84 ounces of the peeled and seeded tomatoes. I sort of crushed the tomatoes with my hands and they seem to be breaking up fine. I think I will hand blender the batches if they are too chunky, but that is no biggie.

You would not believe the number of fresh tomatoes needed to get 84 ounces. I would guess I started out with between 15 and 20 pounds.

To peel and seed, I used this link Sneezles' posted

And this page (http://www.globalgourmet.com/food/egg/egg0896/peeltmat.html) has some very helpful tips for peeling and seeding. My only advice is to leave the tomatoes in about 5 seconds longer if the water is not really bubbling. When it is at a roaring boil, 10 seconds. The skins come right off.

[britneyelise]

And the Oscar for Best Marinara Sauce goes to....

Lindrusso's Magnificent Marinara

Today my mother peeled about 13 pounds of fresh tomatoes, cooked them down and then I started on the sauce. It was and is fabulous. She canned about 4 quart jars of the stuff, with a little left over.

Her comments: (after consuming the leftovers!)

"Oh My GOSH! I've canned sauce before but never anything like this. I'm throwing out all my other marinara recipes."

This is the holy grail of marinara sauces. Carmelizing the onions in the olive oil and the sugar is the key to this wonderful stuff. We will be scaveging for more fresh tomatoes to make more of this. Thank you soooooo much Lindrusso!

Shannon

[lindrusso]

Originally posted by britneyelise
Thank you soooooo much Lindrusso!


Blush, blush. :o Thank you for the kind review. I also have some simmering on the stove as we speak. It's a chilly, rainy day here in IN (and probably in Columbus as well) - perfect for simmering some marinara. :)

[britneyelise]

It is a horribly rainy day here too. But the smell of that simmering on the stove was enough to lift the spirits! I will be making this again in a couple of days so that we have plenty this winter. This recipe totatlly rocks. I will stop looking, it's official. The flavor in this can not be beat.

Shannon

[karen w]

Shall we make this a new Labor Day tradition??? My batch just finished simmering as well. I combined fresh garden tomatoes with some canned. As always, it's a winner! I plan on making more as the tomatoes from the garden continue to ripen, and stock the freezer for the winter!

Karen

[sneezles]

I decided at the last minute yesterday that I wanted spaghetti for dinner. Well, the meat was frozen and it was 4:00 so I knew that I wasn't going to be able to cook it for hours so I went looking for some ideas and found this but used the ingredients in Alysha's recipe.

Oven-Roasted Canned Tomatoes

Amazing things happen to canned tomatoes when you roast them with olive oil, garlic, and herbs. Imagine little scarlet medallions of tomato flecked with herbs, tasting almost brazenly meaty and sweet. Make these tomatoes when fresh ones are out of season. No fresh Roma tomato can touch them. Eat the roasted tomatoes on their own, on bread, bruschetta, with salads, beans, polenta, and risotto, or toss them with pasta.

2 (28-ounce) cans peeled whole tomatoes, drained, halved and seeded
1/2 to 2/3 cup extra-virgin olive oil
14 large fresh basil leaves, torn
2 (4-inch) branches fresh rosemary
1/2 medium red onion, cut into 1/4-inch dice
5 large cloves garlic, coarsely chopped
Kosher or coarse sea salt and freshly ground black pepper

Preheat the oven to 300*F (150*C). Spread out the tomatoes in a large, shallow pan (a half sheet pan is ideal) and sprinkle with the other ingredients, turning to coat them with oil. Bake 2 1/4 to 2 1/2 hours, basting and turning the tomatoes several times. They're done when their color deepens to dark scarlet and they taste mellow and very rich. Don't let them brown nor allow the garlic to brown-it will taste bitter.
Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours Didn't do this step!. The flavors will ripen with time.
Refrigerate the tomatoes up to 4 days, or freeze up to 3 months. Serve the tomatoes at room temperature or tossed with hot pasta.
Makes 16 to 32 pieces, serving 4 to 8.

Notes: I actually roasted them at 400º in a convection oven for 45 minutes while the meat was cooking slowly in a skillet, covered and about 1 cup of water added. I then added the tomato mixture to the meat and simmered while heating the pasta water and cooking the pasta.

[kathyann]

I tried this marinara for the first time this weekend, after having completely given up trying to make my own sauce several years ago, since it just never tasted "right". Well, as with so many other folks, this recipe has changed all that!!! Yesterday, I used up the end of last years garden tomatoes that were in the freezer (had to make room for the new crop!!) and set this to simmering all evening long. DH kept walking into the kitchen and saying "I think this is done" and turning it off!! But I persisted, and got at least 4 hours of simmer time in. Tonight I paired the sauce with another BB recipe for "Eggplant Meatballs" (meatbulbs??) and served the whole thing over spaghetti- to rave reviews from DH, who never raves about anything unless he REALLY likes it!! What a great way end a long holiday weekend!!
Thank you Alysha for sharing your great recipe with all of us!
Kathy
PS- The meatballs were also a first time recipe for me, and they were awesome too- very tender and moist!!

[pschambers]

I have a pot of this simmering on the stove today. We harvested lots of tomatoes so I made it with fresh. I can't wait to try this sauce everyone has raved about. I am planning on adding fresh herbs (basil and thyme) from my herb garden near the end of cooking time.
And of course I could not let an open bottle of wine go to waste;)


Thanks Lindrusso!


Patti

[Michelle Achuff]

Just wanted to add my comments here. I saw this posted on the board lonnnnnnnng ago and gave it a shot, it is now my tried and true recipe..lol. I typically make it with fresh tomatoes (making my own sauce the day before and the marinara the next day). We have had dinner parties and people *LOVE* this sauce. Everyone raves about it. Everyone likes it so much that I keep a stock of it canned in my food storage or at least some in the freezer. In fact, when we are invited places and I ask if I can bring anything, people laugh and say...bring the sauce!

My husband who is a really good chef in his own right was highly suspicous of carmelizing the onions, but you know what? He loves the stuff and won't even fiddle with the method now! This is an amazing miracle in itself...lol.

Anyway, just chiming in here, it's a family favorite in this house for sure!!!


Smiles~

Michelle

[badunnin]

I made a batch this weekend as well for canning, using tomatoes from my garden. It's wonderful stuff!

[greysangel]

I have a pot simmering away quite happily as I type :D

J

[Tiger]

I made this last week and my family and I really like it. At first I was concerned since my DH hates to see onions in anything. I chopped them fine in my food processor. I thought I wasn't going to be able to carmelize them. It took a bit of time but it did it.
The sauce was a little bit thick for me so next time I might use just 1 can of tomato paste. Anyone else try doing that?
The day I made the sauce I used it for chicken parm. and than the next night for ravioli and meatballs. And still some left in the freezer.:)

[KristinK]

Adding some more rave reviews!

I hate onions, but caramelizing really made them almost undetectable in the sauce (I used 3). I simmered it for 4 hours, but it had really thickened up. I poured half of the sauce into a container to freeze for later, and the other half I just removed from the heat. Before dinner, I added 2 cans diced tomatoes with their juice, plus some more red wine, to the remaining sauce to thin it out a bit, and simmered for another hour. I chopped some fresh oregano and basil and sautéed shrimp and scallops, and added them to the sauce and simmered just a little longer. Turned out wonderfully.

My sister said it tasted just like a restaurant: "Don't tell Mom, but I think it might be better than hers!" :D

Many, many thanks, Alysha!

[Searcher]

Alysha, I've been making this sauce since it was first posted and we love it. It was horribly rainy here yesterday so I started the onions on the stovetop and when they were caramelized, put everything into my slow cooker. It worked beautifully and I used some of the sauce to make Baked Ziti and ended up with about 4 quarts to freeze.
Thanks, it's wonderful!

[Gracie]

Originally posted by Molli526
To peel and seed, I used this link Sneezles' posted


I went to Sneezle's link which said:

To seed a fresh tomato, peeled or unpeeled, is simple. Cut it in half horizontally --that is, through its equator -- hold the tomato over a bowl, cut side down, and gently squeeze out the seeds and gel, coaxing them out with your finger if necessary.

I know this is a dumb question, but do you cut them horizontally to deseed before or after you dunk them in the boiling water to peel?

Loren

[Molli526]

After I peeled, so the dunking.

[Jessica]

I tried this sauce last night with meatballs and both my mother and DH raved. We have leftovers for dinner tonight and I froze a couple containers of sauce.

Thanks again, Alysha, for a great recipe.

PS I used half fresh tomatoes and half canned and it worked fine. I only had diced so I pureed the sauce a bit with my hand blender so it was chunky but had a nice consistency.

[cluan]

I made this tonight for dinner tomorrow but the tastes that I sneaked were incredible. I love adding sugar to the tomatoes and I understand it's to help with the carmelizing process, but here's my question: I cooked those durn onions for 45 minutes and they never did turn into what I'd consider a "carmelized" color. Are they supposed to turn color?

Also, not knowing any better, I left the lid on the whole time so I didn't have any spots on the stove. Was this bad? How I got sauce on my nightgown is another question for another day...

Thanks for the great recipe.

[lindrusso]

Originally posted by cluan
I cooked those durn onions for 45 minutes and they never did turn into what I'd consider a "carmelized" color. Are they supposed to turn color?

Also, not knowing any better, I left the lid on the whole time so I didn't have any spots on the stove. Was this bad? How I got sauce on my nightgown is another question for another day...


Hi there. :)

Sometimes my onions turn a deeper color, sometimes they don't. The point to caramelizing is really to get that wonderful, sweet flavor. So I'd say that if they taste sweet, don't worry about the color.

If you leave the lid on completely, the sauce will not cook down as much. I prefer to have it cook down a bit to get a richer, deeper flavor and color and to cook out any excess water (I don't like watery marinara). But I know what you mean about the splattering! :) I just put the lid on slightly askew - this allows the sauce to cook down, but covers up most of the pot to prevent splattering. However, if you thought the sauce tasted and looked fine without cooking down, that's fine too. It's just a matter of personal preference. :)

Alysha

[Jennifer8]

Yum! Lindrusso, thanks for this excellent recipe. For once I made a great marinara! I let this simmer for about four hours. The result was a thick, intensely flavored sauce that immediately drew compliments at the dinner table. I used the diced tomatoes as suggested, by the way.

A question: Has anyone tried subbing balsamic vinegar for the red wine? As the lone wine drinker in the house, I don't often have a bottle open, and splits are hard to find around here. Would half a cup of balsamic be overpowering?

I can tell you that I now know what I'll be doing with any leftover wine in the future: straight into Lindrusso's Magnificent Marinara! This will be great to stash in the freezer.

[lindrusso]

Originally posted by Jennifer8
A question: Has anyone tried subbing balsamic vinegar for the red wine? As the lone wine drinker in the house, I don't often have a bottle open, and splits are hard to find around here. Would half a cup of balsamic be overpowering?

I have never outright subbed the balsamic for the wine, but I have used it in this sauce and it's great.

I have kept this recipe fairly simple so that I can keep it on hand in the freezer for all sorts of recipes. By keeping the sauce basic, I am free to doctor it up however I wish - sometimes by adding fresh herbs, sometimes by adding balsamic, sometimes by adding more heat, and sometimes by turning it into a red clam sauce or a fra diavlo (and on and on).

The only thing I'm not sure about would be the amount if you were to use balsamic for the entire batch - seems like a 1/2 cup might be a bit much? I'd just add a bit at a time to make sure it's not overwhelming.

Alysha :)

[sharris315]

I just tried :o this recipe this week, and it is truly magnificent! I have enough in the freezer for two more meals. :) Thanks, Alysha.

We drink mostly white wine, so I have the same problem as Jennifer. I buy the little cartons of 4 individual bottles of Merlot--probably a cup or so apiece--so I always have them on hand as needed. I really don't mind tossing the rest of the small bottle--but usually it's easy to dispose of the rest. :D :D

Shar

[patsyk]

I have this recipe simmering on the stove right now and it smells AMAZING! I can't wait to try a taste of it this afternoon. I have been eyeing this recipe for some time, and finally found the time to put it on the stove with the intention of putting some away in the freezer. If it tastes as good as it smells, I'll be making another batch next weekend just be sure I have plenty in the freezer!

One question... is it ok to double the recipe? I made it as written today, but am thinking if I double it, I could package away more of it once... any thoughts?

[lindrusso]

One question... is it ok to double the recipe? I made it as written today, but am thinking if I double it, I could package away more of it once... any thoughts?

I can't think of any reason why you couldn't double it. :) I always go through it so quickly that I might have to start making 2 batches at a time too!

[patsyk]

Thanks! I had a taste of it earlier and it really is delicious! I'll definitely be making more next weekend so I can have a stockpile of it in the freezer! Wonderful recipe! I have been searching off and on for a good marinara sauce and I have finally found it! :D

[foodfly]

Perfect timing to see this thread pop back. I made your Marinara this past Saturday for the first time and simmered it for 3 hours. I did use crushed tomatoes (Progresso) and thought it was too chunky (NOT a criticism of your sauce. I’ll explain) for my current menu objective; otherwise, all the traditional Italian basics as I learned from my mother & grandmother are there.

I added water several times as the sauce boiled down and increased the basil and oregano seasonings accordingly. For this weekend I needed a final sauce that would cling to pasta, yet still be spreadable, so for me, this time, a more fluid/thinner sauce was needed. After 3 hours (it was too late at night to simmer longer), I ended up with 12 cups of sauce.

Your “gravy” recipe/technique is very similar to what I grew up with (kudos to you!) and one I usually just throw together from my head without a written recipe or exact measurements. I did wonder where the bay leaves were because the CLBB copy I have did not include them. I, however, did see bay leaves included on your Blog’s instructions and read your additional Cook’s Notes there.

When I first try a new recipe, I initially stick to the originator’s version (maybe those people reading this should check their copies against your Blog to make certain they have the “true” version because I didn’t). For example, now I know we agree about the bay leaves. Nobody would notice their absence, except someone who grew up in an Italian-American kitchen; but, they do lend yet another dimension to the sauce.

This sauce is very forgiving, so new cooks to your recipe should not be hesitate to try it.

When my DH & I were alot younger, I used to simmer a pot of "gravy" just like this one once a week. I don’t cook the old meals much anymore; but, this weekend, my DH asked what I had cooked ‘cause (compliments to you) the whole house smelt of the gravy simmering for hours just like it used to.

I was very pleased with the finished sauce; and, it will be YOUR gravy recipe that will be used in the preparation of my mom’s specialty dish, Manicotti, this weekend. I’m certain she would approve.

Great job, Lindrusso! Thanks for sharing & passing it along.

[mkc]

Turns out I have exactly the right amount of tomatoes and paste in the pantry, as well as all the remaining ingredients, so I'll be trying it this weekend myself. (sounds yummy!)

Michelle

[hollysmom]

Is there a version of Alysha's recipe that doesn't make enough for an army? I just don't currently have the freezer space for it and just need some for tonight.

SSM

[lindrusso]

Is there a version of Alysha's recipe that doesn't make enough for an army? I just don't currently have the freezer space for it and just need some for tonight.
SSM

I don't see why you couldn't just cut it in half. If you break the tomatoes down into 6 14-ounce cans, you can just use 3. The rest of the recipe should divide in half pretty easily. It's very forgiving and can be altered however you like. The amount of tomato paste, caramelizing the onions and the longer cooking time are the most important factors.

I realize now that the recipe floating around here and in the magazine is not quite how I make it, but pretty close. I'll have to post an update sooner or later..........

[armel]

sooner, I hope. I have heard about your sauce, and when I saw the thread pop up, I thought "goodie" now i can get the recipe and make it. But now that you say this isn't your version . . .

I want to start with your version. :)

[lindrusso]

I want to start with your version. :)

Oh well, it's not THAT different. ;)

The recipe that got published didn't include a few things I do differently - partly due to editing, partly do to my own forgetfulness! :o It's pretty close to the recipe Julie posted though.....not as different as I thought........

So, it's still basically the same, just not quite.

Anyway, here's the closest updated version:

1 tablespoon olive oil
1 tablespoon sugar (if you don't like a sweet sauce, you can skip this part - the onions will still caramelize nicely)
3-4 medium onions, chopped
~1 cup cup dry red wine*see notes below
6 cloves garlic, crushed with the blade of a knife
2 (28-ounce) cans crushed tomatoes
2 (14.5-ounce) cans diced tomatoes
2 (6-ounce) cans tomato paste
2 teaspoons oregano
1 teaspoon dried basil
1 teaspoon thyme
2 bay leaves
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil

Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked.

If you like your suace chunky, leave it as is. However, I like mine smooth, so I use my immersion blender to puree the sauce and make it smooth.

Makes about 9 cups of sauce.

*wine note: I use one of those little 4-pack bottles of wine. I use a bit during the caramelization of the onions if the pan begins to get too dry and then I dump the rest in later.

More notes: This sauce is meant to be very basic so that you can use it as a base for many, many things. Add more crushed red pepper for a spicy sauce. Add more dried herbs or fresh herbs for a zestier sauce. Add a splash of balsamic, and on and on.

[Terri_A]

Alysha - thanks for the updates! I use your marinara and my mother's recipe and love them both. It's nice to have more than one to choose from! And although I'll never tell her Nana, my DD likes your better! :eek: :D

[LakeMartinGal]

Copied into LC, and properly named (on reputation alone, at this point ;) ) Alysha's Magnificent Marinara!

Thanks for sharing!!! :D

[erinlovesmarc]

I think I'm the last person on the boards to try your sauce Alysha!!! :eek: I should be ashamed of myself, seriously! ;)

We have our standard tomato sauce but I'm in the mood for a change so I am going to make your sauce this week! :D

I do have a question, for you or anyone else who has made this - what kind of wine do you use (i.e. dry etc.) and does the type of wine make a big difference in the sauce? DH and I drink australian most often (Shiraz's like Lindeman Bin 50 are our favorites) and we're not too crazy about dry wines so I'm wondering if the wines we like would do the trick...

I was also wondering about the balsamic vinegar and how much I should add and when....or even if I should...what does it do for the sauce?

Thanks...

[lindrusso]

I do have a question, for you or anyone else who has made this - what kind of wine do you use (i.e. dry etc.) and does the type of wine make a big difference in the sauce? DH and I drink australian most often (Shiraz's like Lindeman Bin 50 are our favorites) and we're not too crazy about dry wines so I'm wondering if the wines we like would do the trick...

I was also wondering about the balsamic vinegar and how much I should add and when....or even if I should...what does it do for the sauce?


I have tried it with a variety of wines - cabernet, shiraz, burgundy, even port! I think I like the cab the best, but the shiraz will work just fine.

As for balsamic - I don't add this to the main sauce. I make the basic sauce and then portion it out and add things according to what I want to use it for. An example - for spaghetti and meatballs, I really don't do anything to it. For a red clam sauce I will add clams, clam juice and extra crushed red pepper. If I were to add balsamic, I'd probably do that if I were adding fresh herbs for a nice, savory sauce. It just depends on what you want to do and what you're using it for. You can always take a small amount out at the end and add balsamic to it to see if you like it......

I was supposed to make some this weekend, but never got around to it............we've been out for a while now........ :o

[erinlovesmarc]

Alysha, your sauce is simmering in our kitchen as I'm posting this :) ...DH is on vacation and, at my request, is making this for supper tonight...Can't wait to try it! :D

[erinlovesmarc]

Alysha your sauce is very good! It's now our official pizza sauce! :D

[lindrusso]

Alysha your sauce is very good! It's now our official pizza sauce! :D

Glad you liked it.

Remember, you can doctor it up any way you like - it's a very basic sauce for that purpose. :)

[kima]

Hope you don't mind the total digress off the topic (it is the best sauce in the world!) but seeing a thread starting by my dear friend Julie made me miss her posting here. She has such a way with words doesn't she?
Fortunately I get to read her words on a weekly basis as she and Brendan settled into their new life in new Zealand. They have just bought and moved into a house way out in the boonies-in a little settlement called Cheviot. Typical Julie she has been in the house a few days and already has done more work to the place than I would do in 6 months. She is very happy and looking forward to whatever adventures life there brings.


Okay back to the topic at hand.... :)

[lindrusso]

Hope you don't mind the total digress off the topic (it is the best sauce in the world!) but seeing a thread starting by my dear friend Julie made me miss her posting here. She has such a way with words doesn't she?

Thanks so much for the update, Maureen. Someone posted recently, asking her a question. I popped in and answered it for her since she doesn't drop in these days and said the same thing - that I miss her being here! :)

And - I may have created the sauce, but she's the one responsible for where it went from there - and for the name. ;) :)

[kima]

She just got internet where she is so I will urge her to post an update on her life. :)

[peachesncream]

Hi, everyone! I must be the last person on the board to cook this amazing sauce, but I did, and I believe I did something wrong.

The sauce cooked for 3 hours, it smelled wonderful, DH liked it, but I detected a bitter undertaste. I have been racking my brain trying to figure out why. I followed the recipe to a T, and these are the products I used:

Merlot (Yellow Tail)
Hunt's tomato products
Texas sweet yellow onions
Extra virgin olive oil
Penzey's spices (I omitted the marjoram that CL added to the recipe)
fresh garlic

I used the tablespoon of sugar when caramelizing the onions. I added the wine, then cooked for one minute as CL said. Then I added the rest of the ingredients and cooked it for a long time. I first detected the bitter taste after adding the wine, and it never cooked away entirely.

Did I use the wrong wine? What would be a better choice? Is 1/2 cup wine too much?

Would it be sweeter if I reversed the amounts of basil and oregano?

I don't want to be the only person in the world who can't make this sauce (it's humiliating!!)

HELP!! (I promise to try again with your suggestions!)

[Robyn1007]

My guess would be the wine, the garlic or the herbs. I don't think there is anything specifically wrong about your wine choice but have you tried a bit of it on it's own, does it taste at all off?

[sneezles]

Did your garlic have any green inside? That can be bitter.

[cab321]

Is there any chance that you may have slightly over-caramelised your onions? :o That would do it, too.

[peachesncream]

Thanks for the replies! I am leaning towards wine being the culprit. I'm not a wine drinker, so when chefs say "cook with a wine you'd drink", that doesn't help me in choosing wine. I did taste the Merlot as suggested, and to me it seems very dark, strong and tart. (It is a pretty good brand, and was newly opened.)

I'm going to make this recipe again soon, and add the ingredients one by one, tasting as I do. I'm going to buy cabernet, and use 1/4 cup. It may be that I'm just very sensitive to the taste of wine.

I'll also use "new" garlic for the next batch. I have never smashed my garlic with the side of a knife before as the recipe suggests. I usually just mince it, which made me wonder if the crushing released a bitter flavor.

This is "cooks error" I'm sure, and I'll be very careful with the ingredients next time.

[sneezles]

I'll also use "new" garlic for the next batch. I have never smashed my garlic with the side of a knife before as the recipe suggests. I usually just mince it, which made me wonder if the crushing released a bitter flavor.



I really and truly doubt it was the wine. Garlic turns bitter if it has begun to sprout or if it's burnt so in this recipe it should only be added after the onions are caramelized and no allowed to brown. You can mince it if you like it won';t make a lot of difference. Smashing just allowed more flavor as compared to some Italian recipes that just use a whole clove cooked in the oil and then removed.

[Robyn1007]

Also, the crushing was a big part of Lindrusso's experimentation as she felt like the minced released a sharper flavor. I crush all my garlic, even if I am mincing, first as it makes it a snap to peel. I agree, try a different wine and make sure your garlic doesn't have any green.

[amyvn]

I was wondering one thing. Around hour 2 or 3, it started bubbling, those kind of bubbles that splatter the stove (and myself! :rolleyes: ) I fiddled with the temperature, our stove is gas so I had it as low as it would go. I ended up putting the top on with the spoon in the pan to let in some air. Just wondering if anyone else had this problem.


Although I haven't made this particular recipe, I've made other slow-cooked tomato sauces and had the same problem. A splatter screen does wonders. Also, a heat diffuser helps a lot on my gas stove that doesn't have a quite-low-enough setting for slow-cooked chilis and sauces, and doesn't distribute heat well enough for candymaking, even in a heavy cast-iron pot.

Amy

[MKSquared]

Yes, it's taken me 5+ years to make this. :o

Like the other posters, I'd have to give it a wonderful review. :D I made the "original" version, not the one printed in CL. (I used bay leaves, not marjoram, and I simmered it for 5 hours.)

My first attempt looked something like this:

I used fresh tomatoes from my garden. I skinned them using the boiling water technique, halved them, and squeezed out the seeds and tomato goo. I used about 10# of tomatoes to make 84 oz.
I had a 7 oz. jar of tomato paste, and that's it. Just dropped it in and I didn't worry about it.
I forgot, embarrasingly, to put in the garlic. I realized it nearly 3 hours after I started simmering, so I smashed up 6 cloves and dropped them in.
I used my stick blender to smooth it out after 4 hours of simmering. After another hour, it was a consistency and taste I liked.

[peachesncream]

I just wanted to update my earlier review and say that I made this recipe again, with great success!

I used Chiati for the wine. (I'm not sure if a bad bottle of Merlot was the cause of the results with my first batch.) I noticed that Ina Garten uses Chianti in her spaghetti and meatball recipe, so I decided to buy some. It isn't all that easy to find, actually - apparently, it's not as popular as it used to be, but that's a shame because it's a great wine to cook with, and is perfect with Italian food.

Anyway, this recipe is a keeper! It's a great versatile sauce to keep in the freezer.

[ttubbs]

I posted to the canning thread yesterday that I made a double batch of this, but thought I'd add to this too. I'm sure it was because I was winging it a little by using tomatoes from the garden, but I could not get by with 'stir occasionally'. Mine was too thick for that, so I had to stir at least every 3 minutes. In fact, the bottom started to scorch two different times, so I changed pots twice to keep from getting burnt taste in there. When I was finally done, I also noticed a faint bitter taste as well. Not enough to ruin it at all, it was still really good, but it was there. I thought this was due to the scorching part, but I caught it really early both times and gently moved it all to different pots. I was sure I didn't get any of that in the transfer, and even the stuff that was stuck on, wasn't charcoal yet. However I also used Merlot in mine, so maybe there is something to that.

I also am not a drinker, so I use those 1/2-size, 4-pack bottles of Sutter Home for cooking. I had the Merlot so used 2 bottles of that. Each bottle was a bit more than what the recipe calls for, about 3/4 cups I think. So that would have put me 1/2 cup over the recipe in my double batch. I was fine with this, as I wanted more acid due to canning. If Merlot is adding that taste, then upping the dose probably wasn't smart either. I'll for sure make a note to use something other then Merlot next time though, and see how that goes.

ETA I forgot to ask a question:
The wine bottle says 'contains sulfates' or something like that. Is this a typical wine thing, or might that be the key and not Merlot necessarily? It seems like if it was important enough to stamp this on the label, then probably there are varieties that don't contain them, yes? What sort of difference would that make?
(OK, I guess that was a few questions :))

[sneezles]

I use Merlot almost exclusively so I doubt it's that unless Sutter Home just isn't a good Merlot. Sulfites are normal in wines which is produced naturally by the yeast and most wine makers add sulfites. The only type of wine where they are not to be added is organic.

[Robyn1007]

The other place you may have gotten bitter taste from is either the onions or the garlic. There is an old thread around here somewhere where Lindrusso was developing this recipe and I believe part of why she only crushes the garlic is due to the bitterness the garlic can give. I agree though that it may have been the quality of wine used as well.

[ttubbs]

I did use a new head of garlic for this, picked up that day. It wasn't sprouting or anything, and I did crush it. However, because I was planning on canning, and using tomatoes out of the garden, I had much prep to do, and the whole thing took me about 11 hours. That included skinning and seeding tomatoes, simmering the sauce, and canning time. The tomatoes took so dang long, that by then I just rough chopped onions and whatever remaining I needed and then stick blended the whole pot when done. So, though the garlic went it crushed, it was liquefied in the end. I'll add a couple notes about that too.

Thanks for the info. about that and the sulfites.

[lindrusso]

The tomatoes took so dang long, that by then I just rough chopped onions and whatever remaining I needed and then stick blended the whole pot when done. So, though the garlic went it crushed, it was liquefied in the end. I'll add a couple notes about that too.


I'm not sure what ultimately caused the bitterness, but rough chopping the onions and then stick blending the whole thing later on would not be the cause - I do that all the time.

It's possible that using fresh tomatoes altered the flavor a bit and could have caused the bitterness. Canned tomatoes seem sweeter to me in some cases.

Wow, that was a lot of effort you put into making the sauce - I hope you can get it to taste right!

[ttubbs]

Yes it was more work than I had anticipated. My wife suggested I only plant 2 tomato plants next year (I have six), as I talked her into helping me out. Had no idea it would take all day. BUT, we've no doubt we'll be glad to have it this winter though. Next time I think I'll do prep during the week, and just make and can the sauce on the weekend. :D

What I made is not bad at all. We both tasted it and really liked the sauce. I just noticed that hint of a bitter after taste. The notes I added are to switch wine, and to caramelize the onions more gently. That seems to be the two competing ideas about the bitter. If I do both, I'm sure I'll have not problems. I might add a bit more sugar when using fresh tomatoes too. I agree that canned taste sweeter than out of the garden.

[PurrPg]

Great.

I know I'm a little late on this post, since this was started ages ago. I just got around to making the Marinara after reading so many posts. I've never been a red sauce fan but my husband is 75% Italian. So I had to go to him for the thumbs up. Well, he was very pleased. I made a T&T Ziti posted recipe from Mr. Food with the sauce and hubby said it was even better than his sister's. I say that's better than I expected. So whenever he wants red sauce that will be the recipe I go to. Thanks everybody for all your great reviews.

Kathy

[mgs]

Alysha,

why do you use both crushed and diced tomatoes? If in the end you say you like it smooth so you use you stick blender to smooth it out, then why both types of tomato?

thanks

Meg

[lindrusso]

Alysha,

why do you use both crushed and diced tomatoes? If in the end you say you like it smooth so you use you stick blender to smooth it out, then why both types of tomato?

thanks

Meg

Um, yeah, I've been asking myself that same question lately. :o :D I think I was trying to keep the recipe flexible at first - allowing for some chunkiness if preferred. But I always blend it at the end, so I've been thinking about ditching the diced tomatoes myself.

I also thought that using diced tomatoes might help it from being too thick - which does happen with this sauce. The diced tomatoes - even if you end up blending them in the end - aren't quite as thick.

[LakeMartinGal]

I read somewhere that the quality of the canned tomatoes goes from whole=best to crushed=least... Maybe it tastes better to have the diced tomatoes and stick-blend them!

[Terrie53]

After reading so much about Lindrusso's Magnificent Marinara, I have finally printed both versions in this thread and will be trying it soon. Thanks for keeping this thread alive!:)

[mgs]

thanks Alysha! That is the way I decide what type of tomatoes to buy - how chuncky vs smooth I want it, and was wondering if there was something more to it that I was missing!

Kay, interesting -so I should stick with whole tomatoes and crush them by hand - that is the way I do it - it never works well, so I end up stick blending them in the end anyway, but I try to be authentic! ha!:o

Meg

[Connor's mom]

I made this two huge batches last summer with fresh Romas, and it was outstanding. A huge hit with DH and DS and even my 100% Italian BIL (he said it tasted just like his mother's "gravy" - quite the compliment!). However, the batch I made yesterday is SOOO thick that I really think I need to thin it before using.

Any ideas 1)what caused this - did I squeeze out TOO much of the tomato liquid? and 2)what can I use to thin it a bit?

TIA!

[sneezles]

Denise,
I use chicken broth to thin mine when necessary or you could use veggie broth (I just never seem to have any on hand and the chicken broth doesn't alter the taste). You could also use tomato puree but then you'd have to cook it a bit longer.

[Connor's mom]

sneezles,

Thank you for the quick reply. I have some veggie broth and will add that to it.

[lindrusso]

I thin it out with either water or wine.

I don't want to run any chances of any chicken flavor coming through (plus then it wouldn't be vegetarian and sometimes I need it to be) and a lot of veggie broths have off flavors that I would also be worried about. But as long as broth works for you, then it's all good! :)

Glad you enjoyed the marinara. Which reminds me.....I have a batch in the fridge that I need to freeze......

[Angelsfan]

Guess what I'm making right now...:D

I just threw together a double batch. This is probably the fourth or fifth time I have made this sauce, however I never read through this whole thread before. Last night the Angels game was super boring, so I actually pried my eyes from the TV to read through it. I didn't realize that I had been making the recipe that was not on Lindrusso's blog, although there are very few changes, I went with the blog version today. It will be interesting to see if I can taste a difference. This is perfect timing for me to make it, we will have it on top of Champion Chicken Parmesan tomorrow night and then I'll freeze the rest of it for busy weeknight dinners since I go back to school Tuesday!

-Heather

[swedish cook]

Um, yeah, I've been asking myself that same question lately. :o :D I think I was trying to keep the recipe flexible at first - allowing for some chunkiness if preferred. But I always blend it at the end, so I've been thinking about ditching the diced tomatoes myself.

I also thought that using diced tomatoes might help it from being too thick - which does happen with this sauce. The diced tomatoes - even if you end up blending them in the end - aren't quite as thick.

I remember reading that diced tomatoes have been treated with some chemical to maintain their shape in the can. Using a mix of diced and crushed tomatoes should (it was claimed) leave you with a sauce containing chunks. It's possible the information came from CI - thus being "perfect" ;)

Waiting for cooler weather plus my order of a heat deflector for the gas burner. Then I'll try your updated version.

[Johnny C]

You can always replace the tinned tomatoes with passata. Passata is naturally a lot thicker than an equivalent amount of blitzed canned tomatoes, and has a much richer taste, so you don't need to cook the sauce as long.

The best of course is from fresh, ripe tomatoes put through a mouli. I've got 3 tomato plants laden with ripening tomatoes at the moment and they will all go into a marinara sauce. However I don't use thyme (Italians don't use thyme much), and I put lots of fresh basil in - upto a whole mature plant for a large batch. Dried never really cuts the mustard when you've gotten used to fresh.

[lindrusso]

I put lots of fresh basil in - up to a whole mature plant for a large batch. Dried never really cuts the mustard when you've gotten used to fresh.

You are right, dried basil is nothing at all like fresh basil and I would never sub one for the other. However, I use it as an aromatic herb that lends a pleasant flavor to the sauce - dried basil - if you're not comparing it to fresh - does have something to offer in that regard. Like garlic powder. I'd never use garlic powder in place of fresh garlic, but garlic powder is flavorful and has a place in your cooking if you use it with the right expectations (as in not expecting it to replace fresh).

A whole fresh basil plant (especially the size of those in my garden - they are quite large) would overwhelm the sauce IMO, at least for what I'm going after. I wanted a very subtle herb flavor in this sauce - I don't want to necessarily notice any one herb and I don't tend to prefer herb-intensive marinaras. A whole plant of fresh basil would definitely make this a basil marinara rather than an all-purpose marinara. My intent was a very basic sauce that could then be doctored up however you like.

[sneezles]

You can always replace the tinned tomatoes with passata. Passata is naturally a lot thicker than an equivalent amount of blitzed canned tomatoes, and has a much richer taste, so you don't need to cook the sauce as long.



I don't think I've ever seen canned passata in the US but then I've never been to an Italian deli/store. I would think that Alysha wouldn't like to use it since she mentioned earlier that she sometimes needs it to be vegetarian.

I made it once years ago and found it to be a whole lot of work for a little bit of concentrate. Alysha's recipe when cooked for 4-6 hours comes very close to passata in color...minus the pork.

[dneilson]

You can always replace the tinned tomatoes with passata. Passata is naturally a lot thicker than an equivalent amount of blitzed canned tomatoes, and has a much richer taste, so you don't need to cook the sauce as long.

The best of course is from fresh, ripe tomatoes put through a mouli. I've got 3 tomato plants laden with ripening tomatoes at the moment and they will all go into a marinara sauce. However I don't use thyme (Italians don't use thyme much), and I put lots of fresh basil in - upto a whole mature plant for a large batch. Dried never really cuts the mustard when you've gotten used to fresh.
Johnny C! I thought you left us for good. Nice to see you back in the loop. I happened to mention you a few days ago (wondering where you were) - regarding your unique & clever recipe organizing using Word when a member made a query.

Dolores

[lindrusso]

I don't think I've ever seen canned passata in the US but then I've never been to an Italian deli/store.

Oh yeah, I forgot to mention that I've never heard of passata, much less seen it in a store here. But then again, I don't have a problem with canned tomatoes so that suggestion would be directed at the other poster anyway. :)

My garden tomatoes are still only just ripening, so I doubt I'll have any for making sauce, but maybe next year.........