I do not love the one I tried last week does anyone have a fav they'll share?
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I use the one from smitten kitchen. I usually don't have the herbs on hands, so I use about 2tsp dried thyme and 1tsp dried basil.
http://smittenkitchen.com/blog/2008/10/meatballs-and-spaghetti/
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Do you mean a tomato-based sauce? My husband usually makes a version of this-- http://www.foodnetwork.com/recipes/mario-batali/basic-tomato-sauce-recipe12/index.html
It sounds kind of weird, but the grated carrots gives it a really amazing texture and sweetness! Not too carrot-y since it is shredded
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@lamariniere: thanks!!
@nana87: yes..i meant to type marinara but apparently my brain fell asleep. thanks! i just got a food processor so shredded carrots no longer daunt me
@Freckles: blank post
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This is super easy and really good: http://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter I always use canned, whole San Marzano tomatoes. Yum!
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@scg00387: I thought that the one lamariniere was the one i used, but it wasn't, so i deleted it to write up the correct link. Got sidetracked and forgot to write back!
Mine is simple: saute onions, garlic, grated carrots, add whole canned tomatoes, herbs of your choosing, 1-2 tbsp sugar, and a splash of balsamic vinegar. Simmer for 20-30 minutes, then puree with a blender! I agree with @nana87:, the carrots are what makes it tasty!
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That's interesting with the carrots, I've only ever put a whole one in to help curb the acidity.
I usually keep it really simple, I use Pomi tomato puree in the box with a bit of red onion and olive oil If I can't find Pomi, I look for the puree in the glass jars. I like my sauce smooth, though.
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I Really like Cake boss Buddy Valestro's recipe for marinara sauce
http://www.recipecarr.com/2012/02/marinara-sauce.html
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8 comments