Old fashion tomato sauce
fawnridge (Ricky)
9 years ago
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Jasdip
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9 years agoRelated Discussions
Sungold Tomato Sauce (reprint from old thread)
Comments (5)Seysonn, obviously it won't help with digestion, but I can say that texture-wise, the seeds and skins weren't a problem. I blended with a stick blender right in the pot, first on low then finished on high, and didn't notice any seeds in the final mix. There are some very small pieces of skin, but not enough to bother me. And I love how quick and easy the recipe is -- very little work for amazing flavor. :) Tishoshmn - Good to know it's still tasty with half the butter! I wanted to make it as-written first before I started experimenting, but that's definitely an option I want to try. I'd also like to try it with "regular" cherry tomatoes....See MoreFresh Tomato Sauce and Long Simmered Sauce
Comments (9)I don't like either. (shrug) If I'm going to have anything that resembles pizza, I want slices of fresh tomato, none of that sauce. If I have pasta, I want hot pasta tossed with chunks of fresh tomato and herbs and good fresh parmesan shaved on top. Oh, and the pasta needs to be something besides white, I prefer whole wheat or herbed homemade pasta. I did make a passable basil pasta, so I might do that again. I'm not really wild about ground meat either, the texture puts me off, so that takes care of the meatball issue. I do eat them, occasionally, but like meatloaf or cheeseburgers, I'm really apathetic about them. My girls love the Rocco's Mama's Meatballs that got posted here a couple of years ago, I make hundreds of those every fall when the beef is slaughtered and they go into the freezer, "fast food" on crazy busy days. Of course, most of them go into Amanda's freezer, LOL. They don't get either sauce, both my girls like Prego, as do the grandkids. Go figure, they don't like the homemade stuff at all, heathens, I think it's the corn syrup that they actually like... Annie...See MoreLOOKING for: Tomato sauce from grape and Roma tomatoes?
Comments (8)You can make a wonderful pasta sauce with romas and grape or cherry tomatoes. One was is to roast as Ginger says...but I cut the grape or cherry in half and the romas in quarters... Place on a baking sheet in one layer and top with very skinny slices of onion and some grated garlic....and sweet pepper strips if you like. Sprinkle all with Kosher salt and drizzle with extra virgin olive oil. I roast at 300 for well more than an hour...things shouldn't brown but become syrupy a bit caramelized. Rough chop and toss with cooked pasta and top with lots of fresh grated parmesan cheese. Or you could do a more traditional sauce....I did a huge pot last week. I sauteed an onion and a sweet green pepper in a couple of tablespoons of EVOO. added 4 or 5 bug cloves of grated fresh garlic....and while that was sauteeing I started blanching and peeling the romas. I cut them in half and tossed them in the pot and cut the little tomatoes in half and just cooked a bit.. Cooked some pasta and put it all into a pasta bowl, topped with fresh grated parm and sopped up the juice with some home made bread. If I had cooked it longer, it would have thickened up....but I just cooked about 30 minutes total including the sautee time of the onions. Oh and lots of fresh cut basil and parsley on top! and invited the neighbors in! Linda C Here is a link that might be useful: Roasted cherry tomatos and pasta...See MoreRECIPE: Old Fashioned Prune Cake
Comments (3)Teresa: Thanks for your recipe. There aren't too many prune cake recipes around. Will add it to my collection. I LOVE PRUNES...don't forget that a dried prune was once a plum. The recipe below is a "tried & true" one (many times over). My favorite. Prune Sour Cream Cake 1 1/2 cups Sunsweet Prunes (use already pitted, soft prunes) 1 tablespoon grated lemon rind 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup soft butter 1 cup granulated sugar -- * I use 3/4 cup 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup firmly packed light brown sugar 1 teaspoon cinnamon 1/2 cup chopped English walnuts Pour boiling water over prunes. Let stand 15 minutes. (Skip this step if using the soft pitted kind.) Drain, pit, and dice prunes. Add lemon and set aside. Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with sour cream and vanilla, beginning and ending with flour. Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake at 350° F. 55 minutes or until done. Cool in pan on rack for 10 minutes. Remove from pan. Description: "Coffee Cake Type. Tried and True! Very, very good!!" Source: "from the back of Sunsweet Prune box"...See Moremustangs81
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