| limey |
"Default User" wrote in message
> George wrote:
It is just too easy to put some olive oil in a pan, add
>> some onions, garlic and tomatoes and quickly have a much brighter
>> tasting sauce.
>
>
> I agree with you George. Most of the jarred sauces are sickly sweet to
> me, usually from a dose of corn syrup. No thanks.
>
> One of the handy things for making sauce is pureed tomatoes. Take a can
> of whole tomatoes, toss them in the blender and puree for a while. Put
> through a sieve, they're quite liquid at this point, you aren't doing
> much more than straining out the seeds.
>
> Keep the puree in the refrigerator and use to make sauce. Add diced
> tomatoes to get whatever level of chunkiness you prefer.
>
> Brian
Here's a great recipe from someone who unfortunately seldom posts here
anymore:
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidivicius, rec.food.cooking
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel (Harry's
addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced
Blend the carrot, garlic, oil and oregano in a food processor until
emulsified.
Empty the tomatoes into a large saucepan on medium heat and mash them. Stir
in the vegetable mixture. The resulting blend should be quite thick and
look reddish with traces of green and yellow visible. When it starts to
bubble, turn down the heat and simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced and blended into a sauce.
Add in the wine and continue to simmer for a few more minutes. Stir in the
parsley, simmer for 5 more minutes. Taste and adjust seasonings and remove
from heat.
The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28-ounce jars.
Dora
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| Wayne Boatwright |
On Wed 12 Oct 2005 11:49:34a, limey wrote in rec.food.cooking:
>
> "Default User" wrote in message
>
>> George wrote:
>
> It is just too easy to put some olive oil in a pan, add
>>> some onions, garlic and tomatoes and quickly have a much brighter
>>> tasting sauce.
>>
>>
>> I agree with you George. Most of the jarred sauces are sickly sweet to
>> me, usually from a dose of corn syrup. No thanks.
>>
>> One of the handy things for making sauce is pureed tomatoes. Take a can
>> of whole tomatoes, toss them in the blender and puree for a while. Put
>> through a sieve, they're quite liquid at this point, you aren't doing
>> much more than straining out the seeds.
>>
>> Keep the puree in the refrigerator and use to make sauce. Add diced
>> tomatoes to get whatever level of chunkiness you prefer.
>>
>> Brian
>
> Here's a great recipe from someone who unfortunately seldom posts here
> anymore:
>
>
> * Exported from MasterCook *
>
> Harry's Tomato Sauce
>
> Recipe By :Harry Demidivicius, rec.food.cooking
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 large carrot -- cut in large chunks
> 1 stalk celery -- cut in large chunks
> 1 medium onion -- cut in large chunks
> 1 clove garlic
> 1/4 cup olive oil
> 1 tablespoon dried oregano
> 1/4 teaspoon ground fennel (Harry's
> addition)
> 28 ounces Italian tomatoes -- crushed
> 1 cup dry red wine
> 1/4 cup fresh parsley -- minced
>
> Blend the carrot, garlic, oil and oregano in a food processor until
> emulsified.
>
> Empty the tomatoes into a large saucepan on medium heat and mash them.
> Stir in the vegetable mixture. The resulting blend should be quite
> thick and look reddish with traces of green and yellow visible. When it
> starts to bubble, turn down the heat and simmer uncovered for about 90
> minutes, stirring occasionally, until it has reduced and blended into a
> sauce.
>
> Add in the wine and continue to simmer for a few more minutes. Stir in
> the parsley, simmer for 5 more minutes. Taste and adjust seasonings and
> remove from heat.
>
> The sauce may now be served over pasta or stored in the refrigerator in
> tightly capped 28-ounce jars.
>
I second that, Dora. I've made Harry's sauce several times and it's
delicious. I also like the fennel seed.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Damsel |
limey wrote:
> Harry's Tomato Sauce
>
> Recipe By :Harry Demidivicius, rec.food.cooking
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 large carrot -- cut in large chunks
> 1 stalk celery -- cut in large chunks
> 1 medium onion -- cut in large chunks
> 1 clove garlic
> 1/4 cup olive oil
> 1 tablespoon dried oregano
> 1/4 teaspoon ground fennel (Harry's
> addition)
> 28 ounces Italian tomatoes -- crushed
> 1 cup dry red wine
> 1/4 cup fresh parsley -- minced
Hey lady! The fennel was Damsel's addition! LOL!
Carol
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| Nancy Young |
"Damsel" <damsel@mailblocks.com> wrote
> limey wrote:
>> Harry's Tomato Sauce
>>
>> Recipe By :Harry Demidivicius, rec.food.cooking
>> Serving Size : 0 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 large carrot -- cut in large chunks
>> 1 stalk celery -- cut in large chunks
>> 1 medium onion -- cut in large chunks
>> 1 clove garlic
>> 1/4 cup olive oil
>> 1 tablespoon dried oregano
>> 1/4 teaspoon ground fennel (Harry's
>> addition)
>> 28 ounces Italian tomatoes -- crushed
>> 1 cup dry red wine
>> 1/4 cup fresh parsley -- minced
>
> Hey lady! The fennel was Damsel's addition! LOL!
>
> Carol
No respect, Dams, no respect. Tsk tsk.
nancy
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| Damsel |
Nancy Young wrote:
> "Damsel" <damsel@mailblocks.com> wrote
>
> > limey wrote:
> >> Harry's Tomato Sauce
> >>
> >> Recipe By :Harry Demidivicius, rec.food.cooking
> >> Serving Size : 0 Preparation Time :0:00
> >> Categories :
> >>
> >> Amount Measure Ingredient -- Preparation Method
> >> -------- ------------ --------------------------------
> >> 1 large carrot -- cut in large chunks
> >> 1 stalk celery -- cut in large chunks
> >> 1 medium onion -- cut in large chunks
> >> 1 clove garlic
> >> 1/4 cup olive oil
> >> 1 tablespoon dried oregano
> >> 1/4 teaspoon ground fennel (Harry's
> >> addition)
> >> 28 ounces Italian tomatoes -- crushed
> >> 1 cup dry red wine
> >> 1/4 cup fresh parsley -- minced
> >
> > Hey lady! The fennel was Damsel's addition! LOL!
> >
> > Carol
>
> No respect, Dams, no respect. Tsk tsk.
>
> nancy
LOL! I know how it happened. I used to post the recipe with a
notation (My Addition). Now it says (Damsel's Addition). Harry has
tried the recipe with the ground fennel and he was sold on it, too.
Carol
|
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| limey |
"Damsel" wrote in message ...
>
> Nancy Young wrote:
>> "Damsel" wrote
>>
>> > limey wrote:
>> >> Harry's Tomato Sauce
>> >>
>> >> Recipe By :Harry Demidivicius>> Categories :
>> >>
>> >> 1/4 teaspoon ground fennel (Harry's
>> >> addition)
>> >
>> > Hey lady! The fennel was Damsel's addition! LOL!
>> >
>> > Carol
>>
>> No respect, Dams, no respect. Tsk tsk.
>>
>> nancy
>
> LOL! I know how it happened. I used to post the recipe with a
> notation (My Addition). Now it says (Damsel's Addition). Harry has
> tried the recipe with the ground fennel and he was sold on it, too.
>
> Carol
Mea culpa, mea culpa. Can't get away with anything around here. ;-(
Heaven knows where I copied it from, but I w i l l s u r e l y
c h a n g e m y c op y, ladies. I am abject, Dams.
Dora
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| limey |
"limey" wrote in message
>
> "Damsel" wrote in message ...
>>
>> Nancy Young wrote:
>>> "Damsel" wrote
>>>
>>> > limey wrote:
>>> >> Harry's Tomato Sauce
>>> >>
>>> >> Recipe By :Harry Demidivicius>> Categories :
>>> >>
>
>>> >> 1/4 teaspoon ground fennel (Harry's
>>> >> addition)
>>> >
>>> > Hey lady! The fennel was Damsel's addition! LOL!
>>> >
>>> > Carol
>>>
>>> No respect, Dams, no respect. Tsk tsk.
>>>
>>> nancy
>>
>> LOL! I know how it happened. I used to post the recipe with a
>> notation (My Addition). Now it says (Damsel's Addition). Harry has
>> tried the recipe with the ground fennel and he was sold on it, too.
>>
>> Carol
>
> Mea culpa, mea culpa. Can't get away with anything around here. ;-(
> Heaven knows where I copied it from, but I w i l l s u r e l y
> c h a n g e m y c op y, ladies. I am abject, Dams.
>
> Dora
and a one, and a two, and a three - it's now corrected. I listen to you -
you're not Queen Trollop for nothing, you know!
Dora
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| Damsel |
limey wrote:
> "limey" wrote in message
> >
> > "Damsel" wrote in message ...
> >>
> >> Nancy Young wrote:
> >>> "Damsel" wrote
> >>>
> >>> > limey wrote:
> >>> >> Harry's Tomato Sauce
> >>> >>
> >>> >> Recipe By :Harry Demidivicius>> Categories :
> >>> >>
> >
> >>> >> 1/4 teaspoon ground fennel (Harry's
> >>> >> addition)
> >>> >
> >>> > Hey lady! The fennel was Damsel's addition! LOL!
> >>> >
> >>> > Carol
> >>>
> >>> No respect, Dams, no respect. Tsk tsk.
> >>>
> >>> nancy
> >>
> >> LOL! I know how it happened. I used to post the recipe with a
> >> notation (My Addition). Now it says (Damsel's Addition). Harry has
> >> tried the recipe with the ground fennel and he was sold on it, too.
> >>
> >> Carol
> >
> > Mea culpa, mea culpa. Can't get away with anything around here. ;-(
> > Heaven knows where I copied it from, but I w i l l s u r e l y
> > c h a n g e m y c op y, ladies. I am abject, Dams.
> >
> > Dora
>
> and a one, and a two, and a three - it's now corrected. I listen to you -
> you're not Queen Trollop for nothing, you know!
>
> Dora
Which is as it should be. *smirkles*
Hugs,
Carol
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| limey |
"Damsel" wrote in message >
> limey wrote:
>>
>> and a one, and a two, and a three - it's now corrected. I listen to
>> you -
>> you're not Queen Trollop for nothing, you know!
>>
>> Dora
>
>
> Hugs,
> Carol
Back at ya!
Dora
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