Tomorrow will most likely be Chicken Parmagiana! -) Since then, I've made the pizzas with the lish! And tonight I'm using the leftover sausage and cornmeal from pizza to make the sausage ragu with soft polenta! I never would have known that cornmeal can easily turn rancid and needs to be stored in an airtight container in the fridge! I wanted to keep it in the pantry as I would flour and sugar! I'm sure I will never forget that step again!! LOL! Thanks Kimberly! I went ahead and made the sauce anyway and you're right, it was still great! I did however forget to add the tomato paste to the mir poix (sp?)! I was so mad! Trying to save the situation, I took some onions and garlic I had chopped (as I was making the meatballs at the same time) and sauteed them in a pan, then added the paste and let it cook until it got a shade darker then added it to the pot and stirred until well combined. Tomorrow, my first Lasagna with this sauce. Hum, is this why Italians like tomato sauce so much? What I've ended up with is a rich, thick, pretty, semi-sweat, very low acidic, and rather perfect tomato sauce, As far as tomato sauces goes, I don't think it gets much better than this. So I tasted one first, (I'm learning to taste everything as I go lately), and thought it was kind of pleasant so I chopped them up into tiny pieces and threw them in the pot. I had a bag of those and thought why not? Once long ago, I remember having a sun dried tomato and thought it tasted delightful. This time, I sweated the onions three times longer than probably necessary, cause I heard somewhere onions can sweeten up the sauce and get rid of that acid taste. I still can't find the perfect D.O.P San Marzanos, but this time I found some San Marzanos, but still they added salt to them and no D.O.P to be found anywhere on the can. I did try this sauce before and it was ok. My first thought after tasting it was, "Man, this would make a good tomato soup!.huh?" Was that me I just heard saying that inside my head? I never thought I'd hear myself say that, like ever. Thanks Rouxbe for my brand new best loved basic tomato sauce! It is created! I am a happy camper!įrankly, I hate tomato sauce almost as much as the thought of drinking drano.īut as far as this tomato sauce goes, this stuff is pretty darn good. The addition of the roasted tomatoes gives me the freshness I love, and the sweetness of roasting! I rough chopped them when done, and added this to the sauce, and I loved the results. I skinned, seeded, and halved 6 very ripe Roma tomatoes, gave them a dash of good olive oil, some salt and pepper and dried basil, and roasted them for 35 minutes at 400F. I did one thing different, that I believe makes the sauce much better. In comparing this tomato sauce with previous ones I had made with regular canned tomatoes, I needed to add more salt to this dish to bring it to my liking.ĥ. The recipe calls for a modest amount of salt.
Although I did NOT like biting into slices of garlic in the finished dish, the sauce was obviously less bitter and much more naturally "tomatoey". I did not believe that slicing the garlic instead of mincing it would make a difference, so I tested this. Maybe with the proper tool this would work, but I couldn't tell the difference.ģ. I wasn't able to remove the seeds, it was way too much work, so in they went. The canned tomatoes, San Marzano, without the additives were incredible!Ģ. What I got was some good lessons, and some new ideas.ġ. This is my FIRST recipe completed from Rouxbe, and I wasn't sure what to expect. I could keep cooking beyond the 45 min point to further reduce and thicken the sauce. I could drain the tomatoes before pressing them, and then add some of the packing juice back to the seedless mixture until I achieve the right consistency.
#TOMATO PASTE SUBSTITUTE FOR OIL HOW TO#
Here are some thoughts I had on how to thicken the sauce, that I wanted to pass through you guys:
When I pressed the tomatoes through the food mill, I included all of the juice, which I think thinned out the sauce a bit too much. (Side note: Their blind taste test of many brands of whole tomatoes had very different results brands with citric acid universallly did better, and actually ranked best to worst from lowest pH to highest pH held up when compared against much more expensive DOP-certified San Marzanos) Going on Cook's Illustrated's taste test for whole tomatoes, I chose a variety packed in juice as opposed ot puree. The biggest difference between my sauce and the video seems to be the consistency (mine was thinner). So I made this last night and it came out really well, simple but delicious.