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Tomato sauce recipes

BelemNole

HB Legend
Mar 29, 2002
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What ya got?
I have a mini tomato plant banging out fruit in my aerogarden and am looking for some recipes to make use of the product.
I know this is a dangerous topic on an Iowa board after seeing how you like your pizza, but there are lots of sane people here too.
 
You're not going to believe me, but my wife (no pic) and kids went bananas over this simple recipe. I thought I would give it a shot, it was absolutely delicious. I made homemade meatballs to go with Italian sausage that also went into it.

 
What ya got?
I have a mini tomato plant banging out fruit in my aerogarden and am looking for some recipes to make use of the product.
I know this is a dangerous topic on an Iowa board after seeing how you like your pizza, but there are lots of sane people here too.
 
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You're not going to believe me, but my wife (no pic) and kids went bananas over this simple recipe. I thought I would give it a shot, it was absolutely delicious. I made homemade meatballs to go with Italian sausage that also went into it.

Sugar!? My grandmother would roll in her grave!
 
That's basically how I make my spaghetti sauce. You can't taste the sugar, it just adds a background flavor
It's added to cut acidity, but italians just throw a carrot in there for that. Get your sweetness and acidity cut in one carrot. Can take it out later.
 
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You're not going to believe me, but my wife (no pic) and kids went bananas over this simple recipe. I thought I would give it a shot, it was absolutely delicious. I made homemade meatballs to go with Italian sausage that also went into it.


This reads like a "Ragu hates this little secret" kind of response
 
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This, by far.... use as a base and add on to:
(and San Marzano tomatoes are a must, I use Centos)
 
Mine is pretty simple

Crushed tomatoes
Garlic
Michelin star cut onions
Salt
Oregano
Sugar
Knob of butter

Simmer until it tastes right.
 
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In regards to them being mini tomatoes, I would halve them, toss them in olive oil, fresh rosemary, and shaved romano, put them in a glass dish at 375 for 20-25 minutes until you think they're done. Then I'd transfer them to a pot, add however much basil, oregano, fennel seed, sugar, salt, red pepper, and butter you want, hit it with the immersion blender to break the tomatoes up, then simmer to where it's barely bubbling until you get it to the consistency you want - probably 1.5 to 2.5 hrs depending on how low you go with the heat. Maybe 5 minutes of actual work total
 
Mine is pretty simple

Crushed tomatoes
Garlic
Michelin star cut onions
Salt
Oregano
Sugar
Knob of butter

Simmer until it tastes right.
Add hand-squeezed san marzano plum tomatoes, sprig of fresh rosemary and basil, rind of parm reggiano, and small carrot and you might bring the rest of the Dibenedettos from Castellamare de Golfo over to your house demanding quick answers and a dna test.
 
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