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Basic Tomato Sauce
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Fri Oct 21, 2005 11:29 pm    Post subject: Basic Tomato Sauce Reply with quote



yield: about 2 cups, enough for 1 pound of pasta

2 1/2 pounds very ripe tomatoes, preferably plum tomatoes (or canned plum tomatoes imported from Italy)
1 small white onion, roughly chopped
4 garlic cloves: 3 whole and 1 minced
a handful of fresh basil

In a pot add a bit of oil and cook the tomatoes, onion and whole garlic for a min or so. Then simmer them them over medium heat, stir occasionally, for 10 mins, with the lid set slightly ajar.

Discard the onion and whole garlics, press the mixture through a sieve in order to hold back most of the seeds and skin that can give a bitter taste to the sauce.

Meanwhile, drizzle 2 - 3 Tbps olive oil into a small pan and add the minced garlic. The min you smell the frangance, turn off the heat, and stir this garlic oil into the seived tomato mixture. Add basil leaves and simmer for another 10 mins. Season (salt and/or sugar) to taste.

note: Italian plum tomatoes are sweeter, so I usually don't need to add any sugar in the sauce Wink
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giselle


Last edited by jerseymom on Sat Oct 22, 2005 12:03 am; edited 1 time in total
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makan_kaki
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PostPosted: Fri Oct 21, 2005 11:55 pm    Post subject: Reply with quote

Thanks giselle. I've been wanting to make my own for a long time now.
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jerseymom
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PostPosted: Sat Oct 22, 2005 12:00 am    Post subject: Reply with quote

even grow your own basil and tomato ... now can, right?
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giselle
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makan_kaki
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PostPosted: Sat Oct 22, 2005 12:22 am    Post subject: Reply with quote

Totally! The first thing I want to attempt growing: cherry tomatoes.
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gan55
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PostPosted: Sat Oct 22, 2005 1:49 am    Post subject: Reply with quote

Off season lahz...lol~
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makan_kaki
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PostPosted: Sat Oct 22, 2005 7:47 am    Post subject: Reply with quote

gan55 wrote:
Off season lahz...lol~

Didn't say I was going to do it now *piak!*
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PutuPiring
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PostPosted: Sat Oct 22, 2005 8:50 am    Post subject: Reply with quote

makan_kaki wrote:
Totally! The first thing I want to attempt growing: cherry tomatoes.

If you're into miniature tomatoes, try the grape tomatoes.. sweeter and less seeds.
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makan_kaki
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PostPosted: Sat Oct 22, 2005 1:18 pm    Post subject: Reply with quote

Thanks for the info PutuPiring, good to know. Smile
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h0_miko
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PostPosted: Thu Mar 09, 2006 5:53 pm    Post subject: Reply with quote

how about cream base sauce for spaghetti? thx
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jerseymom
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PostPosted: Fri Mar 10, 2006 4:54 am    Post subject: Reply with quote

h0_miko wrote:
how about cream base sauce for spaghetti? thx

maybe you post your request under the section of "I'm dreaming of...", many more KC folks have better idea than me... esp since I don't always make this sauce.
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coxiella
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PostPosted: Fri Apr 21, 2006 11:18 am    Post subject: Re: Basic Tomato Sauce Reply with quote

jerseymom wrote:
...stir this garlic oil into the seived tomato mixture.

Giselle, just to check, do you stir in only the oil or the minced garlic as well :roll:

Do you think I can freeze this sauce?

Thanks Razz
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Angie
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Stefanie
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PostPosted: Fri Apr 21, 2006 3:55 pm    Post subject: Reply with quote

Angie...most tomato sauces,in fact I would safely say all are freezable.
*is there such a word as freezable???*
island
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coxiella
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PostPosted: Fri Apr 21, 2006 3:58 pm    Post subject: Reply with quote

Stefanie wrote:
Angie...most tomato sauces,in fact I would safely say all are freezable.
*is there such a word as freezable???*
island

There's 'do-able', so why not freezable? coffee

Thanks Stef for your tip Smile How's your exams?
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jerseymom
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PostPosted: Fri Apr 21, 2006 8:27 pm    Post subject: Reply with quote

Thanks Stef Razz

Angie, I always freeze mine, no problem.
I like to add in the minced garlic as well.. but you can do whatever you want.
Oh the cook time is only a guidline, please use your taste and eye guide you... these days I mostly use canned tomato (imported from Italy), the mixture is very liquid-ty, and I want the flavor more mellow; it takes me more time in simmering.
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coxiella
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PostPosted: Fri Apr 21, 2006 9:03 pm    Post subject: Reply with quote

jerseymom wrote:
... these days I mostly use canned tomato (imported from Italy), the mixture is very liquid-ty, and I want the flavor more mellow; it takes me more time in simmering.

Giselle, thanks for the tips Very Happy I'll probably used canned plum tomatos, coz the fresh ones are the usual tomatoes. Oh.. and I saw fresh Roma tomatoes just now in the supermarket. If using canned ones, do you use the tomatoes and liquid as well :roll: Paisei, I have so many island:
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jerseymom
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PostPosted: Sat Apr 22, 2006 3:55 am    Post subject: Reply with quote

Plum tomato is suitable for making sauce for sure. Roma tomato I don't know ... I'm interested to know too, I'll ask around here.
The canned one I got usually packed with tomato juice, I cook it together, but since more liquid so it takes more time in evaporating.

I use this sauce on pizza... esp since every Friday my husband doesn't eat meat, I make pizza Razz
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cwl
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PostPosted: Sat Apr 22, 2006 4:12 am    Post subject: Reply with quote

Jerseymom, I think Roma is a common variety of plum tomato. Some places even interchange the 2 names.
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jerseymom
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PostPosted: Sat Apr 22, 2006 6:16 am    Post subject: Reply with quote

oh thanks cwl! The variety I have been using is San Marzano, I think it's superb. May try Roma when it's in season Razz
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coxiella
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PostPosted: Sat Apr 22, 2006 9:50 am    Post subject: Reply with quote

Thanks Giselle, nd Cwl on the info regarding tomatoes.

cwl wrote:
Jerseymom, I think Roma is a common variety of plum tomato. Some places even interchange the 2 names.

Is Roma tomatoes slightly longer in shape :roll: What I saw is like that
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jerseymom
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PostPosted: Sat Apr 22, 2006 1:57 pm    Post subject: Reply with quote

actually there was a feature on tomatos in one of my Italian mags, will look for it ... hope I didn't throw it away. If no hurry, I'll snap snap when I go to supermarket next time.
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coxiella
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PostPosted: Sat Apr 22, 2006 2:53 pm    Post subject: Reply with quote

jerseymom wrote:
actually there was a feature on tomatos in one of my Italian mags, will look for it ... hope I didn't throw it away. If no hurry, I'll snap snap when I go to supermarket next time.

Giselle, it's no hurry, don't worry Smile Please don't trouble yourself.
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cwl
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PostPosted: Sat Apr 22, 2006 10:21 pm    Post subject: Reply with quote

coxiella wrote:
Thanks Giselle, nd Cwl on the info regarding tomatoes.

cwl wrote:
Jerseymom, I think Roma is a common variety of plum tomato. Some places even interchange the 2 names.

Is Roma tomatoes slightly longer in shape :roll: What I saw is like that

Ya, Angie, Romas are slightly longer rather than round. Here's what they look like http://www.yankeeharvest.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=HSV2100
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coxiella
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PostPosted: Sat Apr 22, 2006 10:26 pm    Post subject: Reply with quote

Cwl, thanks for the link. These are the ones I saw in the supermarket.
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Stefanie
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PostPosted: Sun Apr 23, 2006 3:09 pm    Post subject: Reply with quote

Thanks Angie for asking...still suffering hahaha...

It will all be over in May though... Very Happy
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coxiella
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PostPosted: Sun Apr 23, 2006 3:12 pm    Post subject: Reply with quote

Stefanie wrote:
Thanks Angie for asking...still suffering hahaha...

It will all be over in May though... Very Happy

Soon soon, hang in there Smile
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