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Started By
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Ever make your own red sauce?
Posted on 6/10/22 at 5:20 pm
Posted on 6/10/22 at 5:20 pm
I know this is not a board thick with italians from Chicago and the Northeast, so I may not get the insight I want, but does anybody swear by their homemade red sauce? I've made it twice now and it's good, but is it better than high-end store stuff? Is it really worth the time?
17
Posted on 6/10/22 at 5:49 pm to tadman
New Orleans was one of the largest hubs of Italian and Sicilian immigrants back in the day. Tons of Italian families in Louisiana.
Yes, I make my own red gravy when I want to. Buy Monjunis when I don’t want to.
Yes, I make my own red gravy when I want to. Buy Monjunis when I don’t want to.
Posted on 6/10/22 at 5:50 pm to tadman
Yea, this board made me switch to homemade red sauce. San marzano tomatoes with garlic, onion, and basil (grown in my back yard). There is no going back at this point. You can make variations based on your taste, but that base is perfect. Way better than anything store bought. Even Rao's, which is very good.
Eta: I even planted San Marzano's this year with red sauce in mind. But this TX drought has me worried about them.
Eta: I even planted San Marzano's this year with red sauce in mind. But this TX drought has me worried about them.
This post was edited on 6/10/22 at 5:53 pm
Posted on 6/10/22 at 5:50 pm to tadman
quote:
Ever make your own red sauce?
if you have the time and know how fresh home made anything is always better then store bought stuff
Posted on 6/10/22 at 5:55 pm to tadman
The first time that you make your own sauce: just simple good tomatoes, basil, oil, salt & pepper and tasting how fresher it tastes than jarred sauce is pretty great.
Posted on 6/10/22 at 6:15 pm to MSMHater
I should also add that using 2 cans of San Marzanos gives me enough for 2 dinners, which makes it a value over the store bought jars.
Posted on 6/10/22 at 6:26 pm to MSMHater
quote:
San Marzanos
This is the key
It's superior to the fresh stuff
Posted on 6/10/22 at 6:37 pm to tadman
Posted on 6/10/22 at 6:49 pm to tadman
quote:
know this is not a board thick with italians from Chicago and the Northeast,
You think Italians in Louisiana are all using Ragu?
Posted on 6/10/22 at 8:49 pm to tadman
quote:
I know this is not a board thick with italians from Chicago and the Northeast,
Tons of dago’s on here who will swear by their grandmas recipe. I’ve seen them freeze it and take it to Colorado during Mardi Gras….ice chests all taped up coming around with luggage.
Posted on 6/10/22 at 8:55 pm to tadman
Red gravy and meat sauce
Started making my own a few years ago and never looked back. Freezes well for easy leftovers
Started making my own a few years ago and never looked back. Freezes well for easy leftovers
Posted on 6/10/22 at 10:04 pm to BigDropper
quote:
BigDropper
frickin A
Posted on 6/10/22 at 11:09 pm to tadman
All of the time. My mother and grandmother would turn over in their graves if they thought I was buying that jarred stuff.
Posted on 6/10/22 at 11:14 pm to tadman
I make my own red sauce but it's new Mexican, not Italian.
Posted on 6/11/22 at 12:04 am to tadman
I'm not a big fan of sweet red sauce so I make my own 90% of the time.
Cento brand San Marzano whole tomatoes (crushed by hand) and a small can of paste are the body of the sauce.
Cento brand San Marzano whole tomatoes (crushed by hand) and a small can of paste are the body of the sauce.
Posted on 6/11/22 at 7:01 am to marcus3000
quote:
The first time that you make your own sauce: just simple good tomatoes, basil, oil, salt & pepper
Add garlic and you have my red sauce (Al'aglione). I cook it down for about four hours and use fresh tomatoes.
Posted on 6/11/22 at 9:23 am to tadman
It sure is if you grow your own tomatoes.
Posted on 6/11/22 at 9:41 am to tadman
Make sure they are San Marzano and not San Marzano style. A legit brand should have the DOP stamp on the label.
Posted on 6/11/22 at 8:16 pm to tadman
Tomato sauce is a mother sauce so I hope it is common
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