Pasta and Pink Sauce Recipe?
gardener123
5 years ago
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Skeptical about home made pasta sauce
Comments (34)At least most canned tomatoes are actually ripe and have flavor...unlike many (very many) store bought tomatoes, even paste tomatoes. I'm not a fan of how variable in taste canned tomatoes can be depending on when they canned them and what fields they came from. Some brand's tomatoes taste totally different every few months because they're only buying what's on the market cheap rather than holding quality control over the type of tomato grown and it's conditions for growth. Cooking large batches of "general" tomato sauce and freezing them is awesome. You can add bulky/chunk additions to frozen blocks of sauce pretty easily when you reheat so you don't have to freeze mushy veggies into it. You can get silicon baking sheets/pans that hold 2-4+ person sized servings and freeze up blocks for the freezer. IMO, the key to a faster cooking tomato sauce from a fresh source starts with the tomato you pick for the job. If you choose a slicer tomato over a paste tomato it's going to take longer to cook...if you don't remove the seeds/gel it's going to take longer to cook. Compost if you can and you don't have to worry about wasting anything. The skins hurt nothing, but people generally leave those out because of the mouth-feel of a chunk of slimy tomato skin...it's harmless to the taste of the sauce, imo. The person suggesting throwing a thin/quick tomato sauce into a pan finished pasta is right on. There's a lot of gluten/flour thickening going on that will get your sauce to stick to the pasta itself as well as thickening the residual sauce surrounding the pasta....See Morealteration to chunky basil pasta sauce
Comments (5)A good way to deal with tomatoes is to use the Villaware/Roma food strainer. They offer a 1/4 inch holed salsa screen that can give you minced tomato bits, and there would be no need to worry about skins and most of the seeds, as they are usually seperated and come out the waste end of the conical sieve. With this handd operated machine, you can make large amounts of salsa or sauces in less than 30 minutes. Adding more higher strength vinegar, or bottled lemon or lime juice can also help raise the acidity a bit as can adding citric acid. But as stated its not a safe recipe to can....See MoreDouble Chunky Basil Pasta Sauce?
Comments (2)Sure, no reason why you couldn't....See MoreSummer Pasta - Your favorite light sauce recipes
Comments (25)The nice thing about all theses recipes is that they can be combined by using what you have on hand...and what you like. I'm making one this morning for the weekend. I always have olives, pulled some pecans out of the freezer from the holidays that i will toast and lightly chop. Roast a red pepper on the gas burner. My basil bed is doing well but not enough for a pesto so i'll pinch off a dozen tops but the cilantro is bolting so i'll add that at the end with a squeeze of lime. Tomatoes are a month away but i have a dozen early sungolds (the size of marbles)...I'll cut in half and toss on top fresh. i have a bit of fetta left i need to use. A dozen sugar snap peas sliced in half. Not enough for a side dish. I made succotash wed and have an ear of corn left and half a zucchini and squash i'll use up. (my local Stop-n-Shop grocery has a local farm stand set up inside) A wooden cart with an umbrella, haha. I usually prefer simplicity and just a few ingredients but this time of year i have a little bit of everything...reminds me of my MIL's saturday soup my husband grew up on...all the bits of the weeks meals tossed in a soup pot with homemade stock from the freezer, maybe some rice or pasta. Not really left-overs using fresh, but certainly a 'garden party' pasta. Still a light sauce. I'm going to make a full lb so it will be a side dish tonight with cod cakes, a cold salad for tomorrows lunch, (DH will have some for breakfast, lol). Sunday night's return from the mountains i'll put the leftovers in a casarole, top with extra cheese, 'yogurt milk', panko and any grill leftovers, (lamb sausage!) and make an adult mac-n-cheese. (i have some rich stinky fancy munster i need to use up). A completely different meal when baked and toasted. sallyparis-love your blog. My husband caught me grating a few tomatoes last season, "now what are you doing!?", haha. Works great in a hurry but needs a big bowl. Love warm pasta tossed in all that yummy juice when tomatoes are so sweet and abundant. tricia-haha, the harried greek housewife. Now i know what to call it! Gwlolo- No need to 'cook' the sauce, but a few ingredients do 'brighten' flavors with a few minutes in a large wide saucepan, just a few minutes as the pasta is finishing. Add the warm pasta to the saucepan and toss. A caprese is nice just on top fresh when serving along with toasted nuts if using. If you have an abundance of fresh basil, some is nice tossed in the warm pasta but save most for the top garnish. Arugula is delightful as well....See Moregardener123
5 years ago
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