Spaghetti sauce recipe with tomato sauce base?!
Spaghetti sauce recipe with tomato sauce base?
Does anyone have a spaghetti sauce recipe using the following:
tomato sauce
oregano
basil
garlic salt.... and other spices????
Answers:
I dont think there is a wrong way to make spaghetti sauce, you can really just mix your own ingredients until you get the taste you like....BUT here are several recipes that are very good!
http://www.cooks.com/rec/search/0,1-0,sp...
Marinara Sauce
This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it's best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.
Makes 4 cups
2 (28 ounce) cans whole tomatoes , packed in juice
2 tablespoons olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
Table salt and ground black pepper
1 - 2 teaspoons sugar , as needed (see note above)
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
boil tomato sauce with 15 ml olive oil or 50 g butter for 5 minutes, add some oregano, pepper, garlic salt and in the end add some cheese or cream and boil 1 minute
Heat abundant extra virgin olive oil (low fire), add garlic and chopped dried red chili. The garlic must fry without getting brown. Take out the garlic and add just a little bit of tomato sauce (or chopped fresh tomatoes, even vetter). cook just a few minutes, then add a little bit of oregano and fresh basil.