Tomato sauce?

[Jeff D.]

Hey guys, how do yall make tomato sauce. I would like to make a fresh marinara sauce. I was just wondering what yall put in it. Thanks for any suggestions.


Thanks

 

[devildee(donna2005)LOL]

sorry im a heinz person (lazy lol)

 

[Jeff D.]

What sorry but I have to say, yuk!

 

[Kossy]

Ask a Dago abouto marinara sauce and I will tell ya....
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes or 10 romano tomato or 4-6 beef steak tomatos for good measure throw a handful of cherry tomatos for flavor. Just chop up the tomatos and squish them with your hands or put them in a zip lock bag and beat the crap out of the tomatos with a hammer, malt, bottom of a wine bottle or anything with a blunt surface.
2 dried bay leaves


In a large sauce pan, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

 

[Jeff D.]

Thanks man, that sounds really good. I will try it soon.

Thanks again

 

[Kossy]

No problem, I hope you enjoy it!

 

[Kev]

It does sound good... Once I'm healthy enuff, I'll be tempted to try it. I might make 1 slight change... par boil the tomatoes to remove the skin. That wouldn't make it any better per se, just that skins can present a problem to the old digestive system.
You may also want to stem the bay leaf.... If you don't, make sure you get it out of the sauce before eating...

 

[Jeff D.]

I tried the recipe and it was great. Thanks

 

[DanSJVDavis]

par boil the tomatoes to remove the skin.

Yeah, I usually pour boiling water over them and let 'em sit a few minutes till the skins split and peel 'em (pretty much parboiling them).

Some other things I like to do with my homemade sauce when I'm not tolerating bits of veggies too well is puree the whole thing. The onion bits and other veggie bits pretty much add their flavor and keep their fiber out of my GI tract. I also like to roast green peppers in the oven or on my grill to remove the skins and then puree the chopped roasted pepper into the sauce. The pureed sauce also makes a good flavorful sauce for pizza (one of the vices I just can't seem to cut out, no matter how I try) when I make one.

I usually don't have an issue with the acid from tomatoes, but I do tend to get a lot of heartburn from it from time to time, which will cause my bowels to go wonky. Lately I've been able to trace every one of my intestinal pains to an overproduction of stomach acid. I end up taking Antacids before and after most meals anymore.

 

[Kev]

I've found a way to add the flavour of some of my most missed foods without taking my digestive sysatem life in my hands.. For example, I dearly miss taste of garlic and onions. I've tried using dessicated/dehydrated onion or garlic flakes or powder, but those always give me tremendous heartburn & acid indigestion, even before I became ill (odd, the REAL stuff never bothered me, no matter how much of it I used). So now I take a couple of gloves of garlic, and soak them in a legit oil (something extremely lite, polyunsaturated, and without a heavy taste of it's own).. I'm on a low fat diet, not to be mis-construed with a totally fat free diet, OK

Anyway, after marinating in the oil (kept in either a pump oil sprayer or a covered container in my fridge) I use tiny amounts of this oil in my cooking (moderately, OK)
So, I have simply replaced the off the shelf healthy PAM spray oil with an artificial butter flavour (or no flavour at all) with my own pump spray of natural, real garlic or a container of oil that has a huge slice of spanish onion (very mild flavour) that I can then brush on a non stick pan with a pastry brush.. Every little bit that helps to put some taste in an otherwise very bland diet.. This way I get the taste w/o breaking my fat restrictions or running the risk of eating raw or veggies.

 

[DanSJVDavis]

Cool

Good idea.

I've done that a bit myself using Extra Virgin Olive oil for either garlic or rosemary. The extra virgin is light enough on the flavor on its own that it takes other flavors well.

I've been noticing that I tend to get an extreme amount of gas and heartburn after eating garlic, but I guess I'm not surprised. IIRC, garlic has some antibacterial properties and kills off some of the bad bacteria, which has the unfortunate side effect of causing gas as the bacteria dies (if I remember my health studies). This in turn builds up in my gut and causes some nasty pain. I usually have to take double the antacids along with some anti-gas pills before and after a meal that has a lot of garlic in it. Shame too. I can't get enough garlic.

 

[Kev]

Yeah, my low fat, low fibre, low residue diet has pretty well ruled out all fresh veggies, most esp. the gassy ones.. So, even pureed in a blender, no onions or garlc makes it into my diet.. However, I do puree all of my tomato sauces.. even though I already removed the skins.. then I slow cook it in a slow cooker, a device that I used to think was a waste of kitchen counter space. It allows the sauce to slowly thicken without requiring too much paste (since I also have to watch my intake of sugars) & it spares me from using starches or flour to thicken the sauce ( a criminal act, but if you don't like a runny tomato sauce, it can be a temptation).. I can then take this and break it down into other uses.. as is for spaghetti or other pasta, or set some aside, and adding some honey as a sweetener and some other things to spice it up/ change the flavour (i.e. I grind up simulated bacon bits to add a smokey flavour and voila, I have my own, legal safe barbecue or pizza sauces)..
Tomato sauce is a good form of vitamin C, it reportedly is good for the prevention of colon cancer, and it has never bothered my digestive system pre Crohns. If you should find that it bothers the stomach, I find that by adding some lactose free milk I can cut back the acidity, yet retain the tomato flavour (albeit a bit milder). If you were never into cooking pre disease, use it as opportunity to experiment. The colon you save may be your own.. And having a new hobby may take your mind off the illness... never know, you might be a gourmet chef and didn't even know it..

 

[FruitLoop]

I make a tomato sauce like this:

5-6 carrots peeled and chopped
3-4 courgettes peeled and chopped
3-4 parsnips peeled and chopped
3 jars of passata (sieved tomatoes) - this means no seeds or skin
Any other veg looking past it's best - peeled and chopped.

I boil the veg till mushy and then blend it adding the passata - i then add seasoning.

I then freeze this using a muffin tin to make muffin sized portions.

This works well with pasta, as pizza topping or mixed with veg and potatoes as baby food.

My kids love it and have no idea it has hidden veg - as it is all pureed it seems to like my bowels.

 

[RHOV]

Here's mine!

1 14 oz can tomato sauce (basically pureed tomato)
1 6 oz can tomato paste
1 14 oz can diced tomatoes
2 gloves minced garlic
3/4 cup chopped onions
basil, oregano, thyme to taste (the more the better!)

add meat and/or vegetables for a little variety. i want to try the recipe that uses carrots!

 

[Mark33180]

For those that are fans of garlic but can't eat it in their diet have you ever thought about getting some garlic juice? Its used here alot in the south when making injectable marinades for beef, pork, or poultry. You can get it in most stores, i believe wal-mart has it. You can also buy it online as well.

 

[fooodin]

Hi!!!!

Your Recipe is really good!! I will try it soon..

But i have doubt regarding the tomato sauce availble in the market....
Tomato sauce is liked by everyone. But i want to ask one question whether tomato sauce available in the market is totally pure .
i an asking this question because soem told me that some times blood of animals like goat is mixed in the tomato sauce. I can't believe this thing .. What do you think?
Is it really true or not?
Waiting for response ...


Neha sood
Food Reviewer

Ask a Dago abouto marinara sauce and I will tell ya....
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes or 10 romano tomato or 4-6 beef steak tomatos for good measure throw a handful of cherry tomatos for flavor. Just chop up the tomatos and squish them with your hands or put them in a zip lock bag and beat the crap out of the tomatos with a hammer, malt, bottom of a wine bottle or anything with a blunt surface.
2 dried bay leaves


In a large sauce pan, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

 

[DennisD]

I love making a meat sauce. Here goes!
Crush garlic, chop onions, EVO and let them soak in the pan a while, turn on the heat, add tomatoe paste and mix u til he paste absorbs the oil. Add crushed pepper.
Add tomato. Either crushed or peeled/canned, or ripe fresh tomatoes. Boil em and dump in ice water, crush them as you dd them to the pan.
Dump this into the sauce pan, add EVO, onions, more garlic to the frying pan and add in 1.5 lbs of fine ground meat, brown it and then squeeze out the meet of 4 hot sausage into the ground meet and cook it up.
Mix it into the tomatoes.
Add a cup of chicken stock
Add a cup of wine
Add a cup of water and let it cook.
A half hour before serving it, add wo cups of basil and other fresh herbs, oregano, thyme,
Salt and pepper.
It's a process but it's good.
Pasta has always been good to my gut.