spaghetti sause has a meat base....marinara sauce is just veggies.
I don't remove any liquid....that stuff around the seeds is where a major part of the lycopean is....and the taste!
If it was thin, you didn't cook it long enough.
fo0r a sauce in a hurry from fresh, I use a fry pan.....saute onions a bit of green or red peppers, garlic. add the peeled tomatoes chunked up, parsley oregano basil....salt....maybe pepper.....and cook at a fairly high heat so it cooks down quickly, stir often....
Fresh tomatoes are often a lot sweeter than canned....so you may want to add a little red wine vinegar....gives it a bit of a bite that canned already have....because theya re p0rocessed with citric acid.
Linda C

To make Ciappino, I use a Marinara Sauce but I usually wing it.

I'll find the Spaghetti Sauce Recipe. Almost the same , Cooked longer.

Ingredients :
1 - 28 oz. can of crushed tomatoes or put your fresh Tomatoes in a Blender and Pulse
i add a small can of Tomatoe Paste
1 cup of Chopped Onions
1/2 cup of Chopped Green Peppers
4 Cloves of Garlic chopped small or
1 teaspoon of Garlic powder
Spices:
1/2 teaspoon of Basil
1/4 teaspoon of Oregano
1/4 teaspoon of Old Bay seasoning
1 Teaspoon of Salt, add more later to taste.
1 tablespoon of Sugar for acidity
1/3 cup of fresh Parsley or
3 tablespoons of Parsley flakes
1/4 teaspoon of Black Pepper
an Italian pinch of Red pepper, if you like it hotter.

Put the Tomatoes in a pot, on the range top and start to
simmer. Total time about 30 minutes.
Add a little water if it is too thick, stirring often.
If you burn it, you get the wooden spoon treatment.

Meanwhile : Put the Onions , Green Peppers and Garlic,
in a Micro wave safe bowl with 2 tablespoons of water.
Nuke them for about 2 minutes , or until softened a little.
Then put them into the simmering Tomatoes.
Add all the spices.

When the Tomatoes have simmered at least 1/2 hour.
Give them a taste test . Add whatever spices you like.
I use a lot of garlic and parsley in Marinara Sauce.
I donÂt cook it as long as Spaghetti Sauce.

Optional:
Now put in the fishes and seafood of your choice.
Put in a small can of Minced Clams with the juices.
Mussels, calms, crabs, Scallops first. Then the faster
cooking seafood last ( Shrimp, Haddock etc.)
Add whatever you like
.
I forgot the Red Wine.!!!!! Drink a glass while you're making this.!!!
Save me a portion and some bread for dipping.
LOU

Susan:
Here is my Recipe.
Just Sub Fresh Tomatoes for the Canned.

LouÂs Pizza Sauce and Spaghetti Sauce ( Gravy )

I use canned tomatoes but make sure they are Italian or a red color.
Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento

If you use all fresh Tomatoes, Pulse them in a Blender.
I add some Tomatoe Paste,
for Spaghetti Sauce.

Pizza Sauce

1 Large can of Tomato Puree and Crushed Tomatoes or just Crushed TomatoÂs
I use all Powdered Spices now, and get the same results
1 level teaspoon Garlic Powder ( add more later to taste )
1 tablespn. of Onion powder.
1 teasp. Salt. or to taste
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) if it is strong.
1 teaspoon of Parsley,
1/2 teasp. Basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Simmer for about ½ hour or use without cooking.
Large handful of Parmasan Cheese, when done , after 1/2 hour.
- - - - - - - - - -
Continue for SPAGHETTI SAUCE

This recipe can be used for Spagetti Sauce , just add a can of Tomatoe Paste ,
with water to thin a little ,.if the Sauce too thick to start it will burn easily.
It will thicken as it cooks.

Add to the Pizza Sauce:

½ cup of fine chopped Onion.
And 3 bay leaves .
Don't forget the Chicken flavored Soup Base.
I add uncooked Meatballs, couple at a time or ,
( I bake about 3 dozen meatballs and freeze them )

Sausage and Chicken Thighs, when you start cooking.
(cook at least 1 ½ to 2 hours )Take the chicken out when it is done.
( About 1 ¼ hours )
Add the Parmasan Cheese " after " the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Susan, if you are looking for a fresh cooked tomato sauce I wouldn't use a crock pot. Like Linda, when I make a fresh tomato sauce I do not remove the seeds or any of the juice. Everything is fresh, the tomatoes, the garlic and the basil. Sometimes I'll saute onions along with the garlic before adding the tomatoes but most times I just use fresh garlic. When the sauce is ready add more fresh basil.

You probably didn't cook it long enough. Although it normally just takes me about 30 minutes maximum to reduce a fresh sauce to a thick consistency. Also the sauce will reduce quicker if you are using a frying pan or shallow pan rather than a deep pot.

I run whole tomatoes (skin, seeds and all) through the VitaMix when I make any type of sauce. It always tastes rich and so much better than the commercial stuff.

I heat the tomatoes to soften and run through a food mill.
This removes skin/seeds, but also leaves the elements of both that contribute to the sauce's consistency and tomato flavor. Then go from there with all your other ingredients. If still not thick enough...reduce the liquid by simmering, (it really does not take all that long for extra liquid to evaporate) or add a small amount of tomato paste. (I prefer to simmer and not use the canned paste.)

VitaMix is also a good idea, but not everyone has one.

It really didn't feel right straining out all that juice and tossing the seeds, but I was following directions. I don't have a VitaMix or food processer, but I could probably put in my blender or salsa maker.

I could have added a T or two of tomato paste, but I was growing tomatoes to try to reduce use of canned goods, so that seemed to be defeating the purpose.

Thanks everyone.

A couple of turns of the salsa maker will chop the tomatoes....or I have even just broken them apart with my hands....but mostly I just use the stick blender.
As for the tomato paste....you can use it but long cooking works as well.

I made hawk307's pizza/spaghetti sauce Sunday night.... it was delicious (thanks Lou!). I made it with fresh tomatoes and used a stick blender to make it smooth. I didn't get to cook it as long as needed because of an emergency.... so I let it cool, froze it and when I thaw it to use later, I plan to let it cook for a while to thicken.

(My "emergency" was a call from hubby, who had gone to the barn to feed the horses and goats.... our dog had an encounter with a skunk.... @*#&$&@(%!!!!! So... I turned the sauce off so I could go to the barn and start washing (and gagging)..... but I highly recommend hawk's recipe).

Starlight;
Sorry to hear about the dog. I had that happen to my German Shorthair.

He was hit right in the Chest. We put a piece of platic in my Van and tied him so he couldn't wander.
Drove to the Lake and threw him in.
Tried everything Tomatoe juice, dish detergent, & vinegar.

Washed him off, made a mixture of Tomatoe juice, Peroxide, Baking Soda and Vinegar.
Rubbed it all aver and threw him in the Lake again.
Dryed him off with paper towels and sprayed him with Room Deodorizer.
Then waited for the odor to dissapear. He slept outside.

The Pizza sauce don't have to be Simmered too long.
If you use it for Spaghetti Sauce follow the other Directions.

Thanks, Lou

Personally, I use a LOT of tomatoes and do drain some of the juice out...not all, but some..but I will cook down and stir for sometimes 24-30 HOURS..not minutes....on very low heat...stirring...seasoning...stirring..etc. That will produce the thick sauce you equate with the store stuff (the GOOD 7-10 dollar a jar stuff). 40 minutes is not sufficient to get a thick sauce naturally.

Duane

Duane:
Guess I don't pay enough attention to how others cook.

Grew up in an Italian neighborhood and saw many people cooking Sauce.
I never heard of anyone cooking Tomatoe Sauce for 24 hours.

It was always 2 1/2 to 3 hours average. I get a very thick Sauce.

Marinara Sauce was done in about 30 minutes.

Can't do that,2 1/2 hours is long enough for me.

I think that I would fall asleep, with my face in the Pot.

Wouldn't do too much for flavor.

Hey ! everyone to their own thing.
Lou

Here are a couple of websites that may be of interest to those who have a "bumper-crop" of tomatoes and are wondering what to do with them.

http://davesgarden.com/guides/articles/view/1056/
http://davesgarden.com/guides/articles/view/984/

socks, I wouldn't even cook the sauce. (grin)

I cook whole wheat pasta, then put a little olive oil in a pan and cook some onion and garlic until it softens. If I'm really feeling wild I'll add some pancetta or bacon when I'm cooking the onions and garlic. Toss in the hot pasta and dice up a couple of fresh tomatoes, add to the pasta. Shave on some good parmesan and it's wonderful. Go wild if you like and add a handful of green peas, or some fresh basil, or fresh zucchini sauteed along with the onions and garlic.

I love fresh tomatoes but not cooked ones so much, so it's a tomato sauce for those who don't really care for tomato sauce.

Annie

Chopped or finely diced carrots are a natural sweetener and counter the acid of the tomatoes. Also, after the sauce is cooked, swirl fresh olive oil into the sauce for additional flavor.

Starlight:
Hope you got the Dog de-smelled.

You can make the Spaghetti Sauce and freeze it in portions,
with the Meatballs and Sausage.

After you have a feel for making the Sauce, you can leave out or add any Spices you like more.

In the Marinara Sauce,( not cooked long ) I use a lot of Parsley, Garlic and Onions.
If I'm going to use it with Seafood.

Maybe you might like a Sauce that isn't cooked much.

The Recipe I gave you is close to what many Italian people
Make.

and I used it in my Pizzeria for take out Spaghetti and Meatballs.

A lot of CF members say that using Powdered Garlic and Spices is a no no ! You lose Flavor.
I have no problem with Flavor but you have to use a good brand.
I'm finding more and more Cooks are using them.

I've Pre Haggled my Sauce and Pizza with my Family,
neighborhood and a few after hour Clubs,
to get what a Majority likes, not me.
- - - - - -
Have fun with the fresh Tomatoes.

LOU

I always use fresh garlic, the flavor is wonderful, not stronger but fresher and not tasting of preservatives.
I went to the New City Market last week and bought some organic stiff necked fresh local grown garlic upon the recommendation of the owner! Oh my! It's so good I could just make a sandwich of it!
Carrie, the Belizzi part of the family puts grated carrot in their sauce. Rose always said it was a northern Italian thing. Don't know, but her sauce was to die for.
Linda C

My neighbor makes the best simple marinara, much like AnnT's....lots of garlic cooked in a bit of olive oil, then chopped tomatoes and several bay leaves (which I would have never thought to use), then cooked down until thick. I do the same now, and toss in fresh basil at the end if I have it.

It's almost-uncooked sauce at our house now that the cherry tomatoes are in. Tonight we're having Kitchen Sink Primavera....Garlic and onions sauteed in olive oil, then whatever fresh baby vegies we have, tomatoes and a bit of white wine, cooked fast until the vegies are barely done. A handful of freshly grated Parmesan to thicken a bit, cracked pepper and some fresh basil, over hot pasta....mmmmmm.

Starlight:
My daughter brought by another batch of tomatoes from my plants and some Philly Pretzels.

Had to eay one while I was taking Pictures.

Guess what I'm making tonight, with the fresh Tomatoes.

Katie, You have been missed. Nice to see you back posting. Kitchen Sink Primavera. What a great name. Everything fresh. That's my kind of pasta.

Ann