| I am looking for a good spaghetti sauce/tomato sauce recipe. Can you help me out? |
| I can give you mine! If you're using fresh tomatoes, you need to begin by cooking them down. You can either peel them, chop them and don't worry about all the little rolled-up pieces of peel, or use one of those gadgets that automatically removesthe seeds and skin (available from Burpee). Plum tomatoes cook up faster than regular ones, because they have less juice. I cook my tomatoes down for a while before I add anything else. When it's about half-way cooked down: in a separate pan I saute lots of chopped onions, garlic, and peppers (green, red, and/or hot) and/or celery. Once they're tender I add them to the tomatoes. I then add lots of fresh (or dried) basil and oregano, a few bay leaves and a little fennel, marjoram, and thyme. I use some soy sauce to add flavor, since I don't use meat. Let the spaghetti sauce simmer until it's just the right consistency. Then add salt and pepper to taste! |
