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re: Anyone have some marinara sauce tips?
Posted on 2/16/21 at 7:25 pm to jamiegla1
Posted on 2/16/21 at 7:25 pm to jamiegla1
quote:
I’m kind of disappointed that it’s not possible with fresh tomatoes
When I Google "fresh tomato marinara sauce", I do see a few photos that look good. They do seem to be chunkier and looser than what you'll get with canned, but some look pretty good.
When I make creamy tomato soup, I roast the tomatoes and onion and garlic first. Then I combine with the other ingredients and blend it all in a blender or with an immersion blender. Maybe roasting them and blending will help? You could even try putting the whole blended thing back in an oven safe pot and keep roasting, stirring every 30 minutes or so until it reaches a deep red color.
I was disappointed when I learned fresh tomatoes don't make a good red gravy as well
This post was edited on 2/16/21 at 7:28 pm
1
Posted on 2/16/21 at 7:58 pm to LouisianaLady
Roasting them...great idea. I will figure this out!
Posted on 2/17/21 at 5:04 pm to jmh5724
San Marzano
Garlic
Basil
Good olive oil
That's all you need/want...
Garlic
Basil
Good olive oil
That's all you need/want...
Posted on 2/17/21 at 8:33 pm to jmh5724
I worked in a couple of Italian restaurants for a while. My favorite marinara recipe was
Can of crushed tomatoes
Can of tomato paste
sauté chopped onions and a lot of garlic in a fair amount of butter.
Add to tomatoes and a bunch of rough chopped basil.
Cover and put in 375 degree oven for an hour or two.
Can of crushed tomatoes
Can of tomato paste
sauté chopped onions and a lot of garlic in a fair amount of butter.
Add to tomatoes and a bunch of rough chopped basil.
Cover and put in 375 degree oven for an hour or two.
This post was edited on 2/17/21 at 8:34 pm
Posted on 2/18/21 at 10:38 pm to jmh5724
My red sauce is a bit different. I use San Marzano style tomatoes, zucchini, squash, onion, garlic, and rainbow chard and a few other herbs. Add tomato paste to keep the sauce together. Simmer 3-5 hours total.
I normally do meatballs and Italian sausage as well pan frying the outside and finishing in the sauce. Freezes well for quick dinners, lasagnas, and bolognese.
Use a good pot as well that conducts heat. I’ve burned the sauce and turned it bitter with a cheap pan.
I normally do meatballs and Italian sausage as well pan frying the outside and finishing in the sauce. Freezes well for quick dinners, lasagnas, and bolognese.
Use a good pot as well that conducts heat. I’ve burned the sauce and turned it bitter with a cheap pan.
Posted on 2/18/21 at 11:58 pm to jmh5724
Used to make my own sauce and then I discovered Rao’s
Posted on 2/19/21 at 5:13 am to LSUZombie
The sauce came out pretty good. I have a good bit left over so I’ll probably make a lasagna in a few days.
Posted on 2/19/21 at 4:29 pm to MLU
quote:
San Marzano Garlic Basil Good olive oil That's all you need/want...
This is about it. Marinara is light, really a bit thin and quick cooking.
Red gravy, red sauce, spaghetti sauce it typically thicker, longer cooking and more complex. Ragu or Bolognese might have meat, tomato paste, different vegetables and even chicken stock and a roux.
On the fresh tomato marinara I grow a lot of different types plum tomatoes including San Marzano which I’m sure are some sort of hybrid but regardless they work.
You have to peel, and remove the seeds. I take a rack and roast in a low oven to give a little flavor but also to remove the water without salting them.
Then add the roasted to a pile of raw, peeled and de seeded plum tomatoes in a pan with olive oil, garlic, some crushed red pepper, maybe onion oregano maybe not and sauté. Add a little chicken stock or water and let it cook and reduce to where you want it. Use a can of tomato juice if you like. Can cut, chop, crush to whatever consistency you like. I prefer mine a bit chunky. Just be patient and allow it to reduce a bit but it shouldn’t take more than 45 minutes an hour tops. Then chop or tear a lot of fresh basil and stir in at the end.
Or use the canned. I do that too.
Posted on 2/19/21 at 5:30 pm to LouisianaLady
quote:
When you hear people talk about San Marzano tomatoes, they're talking about canned.
That’s the way I understand it. They are grown in that Pompeii volcano soil area. I did grow a San Marzano tomato bush I bought at Home Depot last spring but it didn’t taste as good as the Italian grown ones in my red sauce.
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