|
Post by mrswaz on Sept 26, 2016 11:08:36 GMT -5
One of The Greatest Hits from the Cooking Light Bulletin Board. Lindrusso always said she cooked this sauce for close to six hours if she had the time. Three hours will work for sure, but if you have the time to let it cook all day, go for it, and let the smells tantalize you all day long.
Marinara Magnifica
1 tablespoon olive oil 6 cups chopped onion (about 3 medium) 1 tablespoon sugar 1/2 cup dry red wine 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper 2 bay leaves 6 garlic cloves, crushed 2 (28-ounce) cans crushed tomatoes, undrained 2 (14.5-ounce) cans diced tomatoes, undrained 2 (6-ounce) cans tomato paste
Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
Yield: 9 cups (serving size: 1 cup)
NUTRITION PER SERVINGCALORIES 169(20% from fat); FAT 3.8g (sat 0.5g,mono 2.3g,poly 0.6g); PROTEIN 5.3g; CHOLESTEROL 0.0mg; CALCIUM 131mg; SODIUM 960mg; FIBER 6.5g; IRON 2.9mg; CARBOHYDRATE 30.9g
Cooking Light, AUGUST 2004
|
|
|
Post by mcgee on Sept 26, 2016 12:06:19 GMT -5
I made this two maybe three times and sooo wanted to like it but it just never worked for us. I simmered for hours and the flavor seemed just one note - tomatoey! Guess I'm a bolognese kinda girl . Sooo much more flavor.
|
|
|
Post by beth on Sept 26, 2016 13:49:32 GMT -5
I liked it but my sons didn't. They were kids then, and while they might try something new, they weren't necessarily open to new versions of things that were supposed to be familiar. Their favorites were their favorites. I may have to try it again and see what their more adult palates think.
|
|
bawstinn
> 50 posts
I have made 52 posts
Right now I'm Offline
I joined September 2016
I've received 3 likes
My gender is Female
|
Post by bawstinn on Sept 27, 2016 8:21:32 GMT -5
I made this two maybe three times and sooo wanted to like it but it just never worked for us. I simmered for hours and the flavor seemed just one note - tomatoey! Guess I'm a bolognese kinda girl . Sooo much more flavor. There is a lot of tomato paste in that recipe. It never worked for us either, so you are not alone. My grandmother's recipe calls for 1 can of tomato paste for every 2-35 ounce cans of peeled tomatoes. This recipe calls for 2 cans of paste for ~85 ounces of tomatoes. Almost double.
|
|
|
Post by mcgee on Sept 27, 2016 9:25:42 GMT -5
I made this two maybe three times and sooo wanted to like it but it just never worked for us. I simmered for hours and the flavor seemed just one note - tomatoey! Guess I'm a bolognese kinda girl . Sooo much more flavor. There is a lot of tomato paste in that recipe. It never worked for us either, so you are not alone. My grandmother's recipe calls for 1 can of tomato paste for every 2-35 ounce cans of peeled tomatoes. This recipe calls for 2 cans of paste for ~85 ounces of tomatoes. Almost double. Can you share your grandmother's recipe? Understand if it's a family secret.
|
|
Deleted
I have made 0 posts
Right now I'm Offline
I joined January 1970
|
Post by Deleted on Sept 27, 2016 11:02:57 GMT -5
Appreciate your sharing a recipe you enjoy. If I may... the addition of sugar to sweating the onion and two cans of tomato paste would be too sweet/sugary and puckery for my tàste. At most, I may use 2 tbls, and skip any added sugar. Carrots can add some sweetness if desired. When fresh tomatoes are not in season and don't feel like peeling and/or deseeding them, I use San Marzanos. The choice of wine is a matter of taste too. Taste, taste, taste, and adjust seasonings.
|
|
bawstinn
> 50 posts
I have made 52 posts
Right now I'm Offline
I joined September 2016
I've received 3 likes
My gender is Female
|
Post by bawstinn on Sept 29, 2016 7:34:45 GMT -5
It's very basic and I am surprised my grandmother even wrote the 'recipe' down. She was the youngest of 9 kids and the only one born in the US. I am sure she grew up helping her mom make it every Sunday. She said simple was always the best Depending on how much you are making you want one can of tomato paste for every 2 cans of 35 ounce peeled tomatoes. Oil at the bottom of a pan with some chopped garlic. Saute it a little but make sure it doesn't start to brown. She then added all the tomato paste and let that 'cook' for a few minutes. Tomatoes go into a blender and then run through a sieve to get rid of the seeds. If she didn't throw meatballs in there (browned first) it was doctored up with salt, pepper, marjoram and basil. If she did throw meatballs in there, she only added salt because the meatballs has spices in them. She'd also brown sausages and thrown them in there after a while. On special occasions she'd make bracciole and throw that in there as well. Always simmers for a couple of hours, half covered. You know when it is done as it gets thicker and turns a darker red. I make big batches of a time with meatballs and freeze them separately. Edited to add: she never added sugar although her sister would sometimes grate a little carrot into the bottom of the pan. If you use 'good' tomatoes (she always used Cento) then I don't think you need it. I use Pomi strained tomatoes and don't have any problems with it tasting acidic.
|
|