Tomato Sauce

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Posted by Soon2BMrsD

when adding meat i suggest to season it and cook it in a fry pan untill browned DRAIN THE FAT... then when you start your sauce put the meat in.

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i like the fat, it gives it flavor

some of its ok.. but not all of it!

neither one of us are italian.... I've never made tomato sauce from scratch, neither has he (or our families)

the closest i've come is adding seasoning to sauce from a jar...

anyone have a good recipe for a beginner? i'd love to try....

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Posted by bluegreen08

neither one of us are italian.... I've never made tomato sauce from scratch, neither has he (or our families)

the closest i've come is adding seasoning to sauce from a jar...

anyone have a good recipe for a beginner? i'd love to try....

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Oh you have to try it! its fun making it, it takes time, but fun....

My mom has a great recipe, I tend to use hers more, but DH think I should cook it longer than what she does...

I like to hear what other people use cause its fun to add things you don't usually add.

Anyone care to share a recipe?? lol I want to try it

Ok, my family is OLD SCHOOL italian..so every september...we jar our own sauce and it lasts at least a year.

So, it has no preservatives, it's just squished tomatoes with some salt and a bay leaf. We season it when we cook it.

For meat flavored sauce: Make meatballs as you normally would. In a pot, cover the bottom with some oil, then add a clove of garlic. once it's hot, you can add the meat (we use oxtails/ bracciole, things like that), let it brown and then add the sauce. Add the meatballs once the sauce is hot. Ours needs to cook for about 3-4 hours because it's not really cooked thorughly when we jar it.

For non-meat sauce: I cut 1 vidalia onion, 1 celery stalk and 1 carrot in half ONLY. Add this to some oil in the bottom of the pot. Then add sauce once it's hot. Let this cook for a few hours. Before you serve the sauce...take the veggies out.

For Marinara: add oil to the bottom of the pot with a clove or two of garlic and some fresh parsley. Once it's hot, add the sauce. And a few peeled tomatoes. Let this cook for a few hours and voila.

I guess it may be different with canned sauce/tomotaes from the store...I've never cooked like that

I use 1 small (6 oz.) can of tomato paste for every 1 regular sized (15 oz.) can of tomato sauce. First I chop up a couple cloves of garlic and about half a medium sized onion, and I cook them in the sauce pot with some olive oil until the chopped onion looks soft. Then I add the cans of tomato sauce and tomato paste. I also add some sugar, oregano, basil, and garlic powder. I use about a teaspoon of each when I use 2 cans of sauce and 2 cans of paste. So I'll add more of each if I'm making more sauce. Then I just bring it to boiling and watch it carefully so it doesn't splatter all over. After it comes to boiling, I turn it down to simmer and let it simmer for maybe an hour or so.
For a meat sauce I do the same thing, but I add 1 lb. of chopped meat with the chopped onions, garlic, and olive oil. Once the meat is browned, I drain the fat that cooked off of it and then add the sauce and the flavorings. I'll usually add more olive oil since it drained out with the fat.

Now I just made myself hungry! lol, it will be sauce for dinner tonight!

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Posted by DeeluvsVinny

Ok, my family is OLD SCHOOL italian..so every september...we jar our own sauce and it lasts at least a year.

So, it has no preservatives, it's just squished tomatoes with some salt and a bay leaf. We season it when we cook it.

For meat flavored sauce: Make meatballs as you normally would. In a pot, cover the bottom with some oil, then add a clove of garlic. once it's hot, you can add the meat (we use oxtails/ bracciole, things like that), let it brown and then add the sauce. Add the meatballs once the sauce is hot. Ours needs to cook for about 3-4 hours because it's not really cooked thorughly when we jar it.

For non-meat sauce: I cut 1 vidalia onion, 1 celery stalk and 1 carrot in half ONLY. Add this to some oil in the bottom of the pot. Then add sauce once it's hot. Let this cook for a few hours. Before you serve the sauce...take the veggies out.

For Marinara: add oil to the bottom of the pot with a clove or two of garlic and some fresh parsley. Once it's hot, add the sauce. And a few peeled tomatoes. Let this cook for a few hours and voila.

I guess it may be different with canned sauce/tomotaes from the store...I've never cooked like that

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we do the same for the meat sauce, add a little oil, garlic and dh adds a little onions. Then we add the meat and let it brown in the same pot we are going to make the sauce, and then we add the sauce. ANd since dh doesnt like meatballs who doesnt like meatballs lol, he adds pork and sausage.

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Posted by DeeluvsVinny

Ok, my family is OLD SCHOOL italian..so every september...we jar our own sauce and it lasts at least a year.

So, it has no preservatives, it's just squished tomatoes with some salt and a bay leaf. We season it when we cook it.

For meat flavored sauce: Make meatballs as you normally would. In a pot, cover the bottom with some oil, then add a clove of garlic. once it's hot, you can add the meat (we use oxtails/ bracciole, things like that), let it brown and then add the sauce. Add the meatballs once the sauce is hot. Ours needs to cook for about 3-4 hours because it's not really cooked thorughly when we jar it.

For non-meat sauce: I cut 1 vidalia onion, 1 celery stalk and 1 carrot in half ONLY. Add this to some oil in the bottom of the pot. Then add sauce once it's hot. Let this cook for a few hours. Before you serve the sauce...take the veggies out.

For Marinara: add oil to the bottom of the pot with a clove or two of garlic and some fresh parsley. Once it's hot, add the sauce. And a few peeled tomatoes. Let this cook for a few hours and voila.

I guess it may be different with canned sauce/tomotaes from the store...I've never cooked like that

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Care to jar up some of that sauce for me!
Just kidding! Sounds delish!

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Posted by Espo22

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Posted by DeeluvsVinny

Ok, my family is OLD SCHOOL italian..so every september...we jar our own sauce and it lasts at least a year.

So, it has no preservatives, it's just squished tomatoes with some salt and a bay leaf. We season it when we cook it.

For meat flavored sauce: Make meatballs as you normally would. In a pot, cover the bottom with some oil, then add a clove of garlic. once it's hot, you can add the meat (we use oxtails/ bracciole, things like that), let it brown and then add the sauce. Add the meatballs once the sauce is hot. Ours needs to cook for about 3-4 hours because it's not really cooked thorughly when we jar it.

For non-meat sauce: I cut 1 vidalia onion, 1 celery stalk and 1 carrot in half ONLY. Add this to some oil in the bottom of the pot. Then add sauce once it's hot. Let this cook for a few hours. Before you serve the sauce...take the veggies out.

For Marinara: add oil to the bottom of the pot with a clove or two of garlic and some fresh parsley. Once it's hot, add the sauce. And a few peeled tomatoes. Let this cook for a few hours and voila.

I guess it may be different with canned sauce/tomotaes from the store...I've never cooked like that

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we do the same for the meat sauce, add a little oil, garlic and dh adds a little onions. Then we add the meat and let it brown in the same pot we are going to make the sauce, and then we add the sauce. ANd since dh doesnt like meatballs who doesnt like meatballs lol, he adds pork and sausage.

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Basically the same recipe except we add some sugar to it. Also if your sauce tastes bitter ( that sour taste ) and you are using tomato PASTE, that is usually what does it. I learned this the hard way. DH's family uses the carrots and it comes out good when they make it but not when I make it.

Also another treat, if you are making plain ( non meat ) sauce try sprinkling some cinammon in it. . . its a VERY strong taste so I actually take out most of the sauce and then sprinkly cinammon in mine!

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Posted by ant n tilde

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Posted by Espo22

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Posted by DeeluvsVinny

Ok, my family is OLD SCHOOL italian..so every september...we jar our own sauce and it lasts at least a year.

So, it has no preservatives, it's just squished tomatoes with some salt and a bay leaf. We season it when we cook it.

For meat flavored sauce: Make meatballs as you normally would. In a pot, cover the bottom with some oil, then add a clove of garlic. once it's hot, you can add the meat (we use oxtails/ bracciole, things like that), let it brown and then add the sauce. Add the meatballs once the sauce is hot. Ours needs to cook for about 3-4 hours because it's not really cooked thorughly when we jar it.

For non-meat sauce: I cut 1 vidalia onion, 1 celery stalk and 1 carrot in half ONLY. Add this to some oil in the bottom of the pot. Then add sauce once it's hot. Let this cook for a few hours. Before you serve the sauce...take the veggies out.

For Marinara: add oil to the bottom of the pot with a clove or two of garlic and some fresh parsley. Once it's hot, add the sauce. And a few peeled tomatoes. Let this cook for a few hours and voila.

I guess it may be different with canned sauce/tomotaes from the store...I've never cooked like that

---

we do the same for the meat sauce, add a little oil, garlic and dh adds a little onions. Then we add the meat and let it brown in the same pot we are going to make the sauce, and then we add the sauce. ANd since dh doesnt like meatballs who doesnt like meatballs lol, he adds pork and sausage.

---

Basically the same recipe except we add some sugar to it. Also if your sauce tastes bitter ( that sour taste ) and you are using tomato PASTE, that is usually what does it. I learned this the hard way. DH's family uses the carrots and it comes out good when they make it but not when I make it.

Also another treat, if you are making plain ( non meat ) sauce try sprinkling some cinammon in it. . . its a VERY strong taste so I actually take out most of the sauce and then sprinkly cinammon in mine!

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yeah we add carrots to it, but we put it in the blender with the tomatoes. I love it with the carrots

8 hours, its DHs grandmothers recipe.
We put onions, garlic (minced) sausage and pork in it while it cooks. Then add meatballs later on.