Post by applecrisp1 on Mar 21, 2020 15:12:46 GMT -5
Hey there. I have canned tomatoes in almost every form, diced, pureed and on .... So I'm thinking of making some pasta sauce. I have garlic, onions, basil (gotta see if good), dried oregano etc. No meat of any kind.
I thought I would try a new recipe, any favs? Thx!
Applecrisp-You have everything you need for a lovely marinara and really don't need a recipe. Heat up a good amount of olive oil and saute your onion in the oil to soften. Add some garlic, then follow with tomatoes. I like a combination of crushed and diced/whole tomatoes, that's up to you. I also throw in some crushed red pepper, dried oregano, and perhaps some bay leaves but again....up to you. If you want a "meatier" sauce but without meat stocked in the house, you can bulk up the sauce with finely diced carrot, celery, mushrooms (fresh or dried) lentils (green, brown, or red but red will break down and thicken it alot....I would probably go for brown), or bulgur. Simmer until you think it is thick enough and smells flavorful. Season to taste with S & P all along the way and at the end. Then finish with your fresh basil and more olive oil. When I don't have fresh basil, I use dried earlier on or I toss in some pesto at the end.
Post by swedishcook on Mar 22, 2020 10:57:34 GMT -5
From the old bulletin board:
Lindrusso's Marinara Magnifica
Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico! Serve over your favorite pasta.
1 tablespoon olive oil 1 tablespoon sugar 3-4 medium onions, chopped 1/2 cup dry red wine 6 cloves garlic, crushed with the blade of a knife 3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness) 2 (6-ounce) cans tomato paste 2 teaspoons oregano (or less dried) 1/2 teaspoon dried basil 1/2 teaspoon thyme 1/2 teaspoon marjoram pinch of crushed red pepper or more to taste salt and pepper to taste 1 tablespoon extra virgin olive oil
Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar.
Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed.
Once onions are done, continue to add the rest of the ingredients. Stir until well-combined.
Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours - others suggest 3 hours). Stir often to keep the sauce from burning or getting overcooked.
Post by swedishcook on Mar 22, 2020 14:04:29 GMT -5
Because it's quick and easy, my personal favorite is Puttanesca Sauce and I always keep black olives and capers on hand. Tuna is another pantry staple but I've never added anchovies.
1 tablespoon extra-virgin olive oil 5 cloves garlic, minced scant 1/2 teaspoon crushed red pepper flakes scant 1/2 cup pitted Kalamata olives, quartered (about 20 olives) 2 tablespoons capers, well drained 1 teaspoon dried oregano leaves 2 (14-ounce) cans diced tomatoes (or whole tomatoes crushed in colander over bowl) 2 (5-6-ounce) cans tuna in oil, drained - optional freshly ground black pepper to taste 1/3 cup (or more) chopped flat-leaf parsley
1. Heat the oil in a large skillet over a medium flame. Add the garlic and crushed red pepper flakes; sauté until fragrant, about 1 minute. 2. Add olives, capers, and oregano to the skillet; sauté for 2 minutes more. 3. Add the tomatoes and simmer for about 10 minutes until slightly thickened. (Stir in the tuna and simmer for another minute.) Add freshly ground black pepper to taste and top with parsley.
I even did a search on Wikipedia: Chopped garlic, diced onions (for Americanized version) and anchovies (omit for Neapolitan version) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and it is poured over spaghetti cooked al dente. The final touch is a topping of parsley. Cooked tuna or salmon may also be added to the sauce just before pouring over pasta to provide protein.
Post by applecrisp1 on Mar 22, 2020 14:37:46 GMT -5
Thanks everyone for the ideas and recipes!
I ended up just winging it --- and pretty close to what KarenW wrote (thanks).
I sauteed some garlic in olive oil, added a big can of tomato puree, pinch red pepper flakes, some Penzeys Italian herb, tossed in some frozen tomato paste that just wanted to use, some basil, simmer etc. Really good! I used up that can that was in my cabinet for awhile and froze the leftovers. The whole thing cost me less than $1.00.
I didn't feel like cutting up onions so I left that out.
Post by applecrisp1 on Mar 22, 2020 19:05:37 GMT -5
Karen --- It was a good simple sauce. I have a few jars of pasta sauce on hand, but since I certainly have the time (and wanted to use up the garlic and basil) -- I thought might as well make it myself. It it probably real similar to the recipes that I've made before. I sometimes add the small diced tomatoes to make it chunkier and/or veggies --- but went super basic this time.