Jasdip:
When I use fresh tomatoes I run them in the Blender, using the Pluse button so I do not make a Puree.

There are still small pieces of Tomatoes
Then I add a can of Tomato paste.

And Simmer them abut 2 hours, with the meat and all the Spices. That is the Traditional way.

Some like it Cooked only a half hour or so.
I only do that with Marinara Sauce.

Here is my Recipe :

LOU�S SPAGHETTI SAUCE ( GRAVY )

Canned Tomatoes: I use one of the following brands
Contadina, Red Pack, Hunts, All Red= Tutto Russo , Chento.

When using fresh Tomatoes, I Pulse them in a Blender but
leave some small pieces of Tomatoes and add one small can of Tomato Paste.

Ingredients:

1 Large 29 ounce can of Crushed Tomato�s
1 Large 29 ounce can of Puree
1 small can of Tomato Paste
Or
65 ounces of fresh Tomato�s ( Pulsed in the Blender )
1 small can of Tomato Paste

Put all the Tomato�s in a Pot large enough to hold the meat too.
Start to simmer while adding the other ingredients.

2 teaspoons of Powdered Garlic ( add more later to taste0 ( OR )
Use 4, fresh Garlic Cloves, chopped small and Saut�ed.

1 /2 of an Onion , Chopped Small or 2 teaspoons Onion Powder
3 Bay Leaves
1 teaspoon of salt ( or to taste )
3 teaspoons of Sugar ( add more later if Sauce is too Acidic )
An Italian pinch of powdered Cloves or 3 Whole Cloves
3/4 teaspoon of Oregano
1 1/2 teaspoon of Parsley
1/2 teaspoon of Basil
1/4 teaspoon of Black pepper
1/2 teaspoon of Old Bay Seasoning
1 teaspoon of Chicken flavored Soup Base
Add a Large handful of Parmesan or Romano cheese, when Sauce is done.

For Meat. I add a Chicken Thigh, Meat balls and Sausage.
Simmer 1 � to 2 hours. Take the Chicken out when it is tender..

For a Meat Sauce, Sautee some Sausage and Grind Meat Chopped small
and add after an hour.
Or Meatballs cut up into small pieces.

Jasdip:

Google, " Lou-s Pasta Sauce " go to the Garden Web post.

There is an article in 2009 on the same subject.
LOU

I would blanch, peel, rough chop and then pulse in the blender as Lou suggests.

Linda

The best sauce I made this summer was just chopped romas with garlic, butter, olive oil, basil and red wine.
It took a few minutes to pick out the skins but not that much time. I sauteed the garlic in butter/evoo then added the rest of the ingredients and simmered for twenty minutes.
The flavor was wonderful.

The romas, btw, were cut in half if small or quartered if big romas.

I often blanch the tomatoes in the water I'm going to cook the pasta in. I find it makes it a lot quicker when peeling them to make a quick cross on the bottom of each tomato before blanching. After I peel each one I hold it over the bowl and hack away at it. If I do want a smooth sauce I'll puree in blender afterward, but I tend to like a quicker sauce and just use it as is.

I'll do some both ways, blanching, peeling, chopping and simmering. I like Beumblebeez quickie one as well.

I want sauces for the freezer.

Plus don't forget that skins come off if you freeze them whole. You can always just throw them in now and deal with them in winter when you have more time, if you have the freezer space. I just put a big bag in the freezer today.

Bumblebeez, Would you share what kind/brand of red wine you used. I don't drink and have no idea what kind would be best to use, but I sure would like to try it if it is the best sauce you've made all summer.

Thanks,
Betty

Dare I ask? What's an Italian pinch?

If you have a Chinese cap, one of those cone shaped strainers, you could smash the tomatoes in that to get the juices and stuff out and leave the skins behind, if you want to get rid of the skins. Tomato skins have never bothered me, but it seems that every recipe I read that calls for tomatoes tells you to skin and seed the tomatoes. Now to me, the juicy seed stuff is the best part of the tomato.

Sally

I use whatever I have on hand that I am drinking at the moment. It possibly might have been La Granja tempranillo- a cheap red from Trader Joes's that I drank a lot this summer.

I hope your's turns out good!

A stick blender will pulerize the skins in your sauce, but not the seeds. You can squish those out before you add them to the pot.

I made Linda's (Doucanoe) recipe, and blanched and peeled the tomatoes.

I didn't take any pulp or seeds out. Cooked it with carrots and onions, spices. I pureed it in my blender when it was cooked and into the freezer.

Funny, I don't like the skins, but I don't mind the seeds!

I like the quick sauces, tomatoes barely warmed and still in definable chunks, but I'd peel the tomatoes first, it's that texture thing. It always seems like there are little bits of "papery stuff" in things made with unpeeled tomatoes.

So, the answer is, whatever you like!

Annie

I'm making bouillabaisse tonight with loads of our garden tomatoes - I blanch, peel, and chop, and add white wine to this particular recipe (Silver Palate).

Sally2:
An Italian Pinch is a pinch of the Cooks helper,
( opposite sex ) Can I say that ???
Can-t help it I am Italian.
*******************************
I found my Food Mill.

We used it to Puree Tomatoes. It removes the skins and seeds.

Lou

Thanks, Bumblebeez.

Sounds delish.

Betty