Share a great recipe or restaurant, ask a question about how to cook something, or mention a good ingredient substitute or packaged food.
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by geo » Wed Jan 30, 2019 11:07 am
Preferably, using canned tomatoes of some sort (diced/crushed/sauce/paste/stewed?) And preferably with a nice dry spice blend or individual spices (oregano/basil/onion/garlic/etc...). Yes a little sugar is fine as is a little salt. Is vinagar of some sort recommended?
Maybe a few diced up veggies/mushrooms as well to throw in?
You chefs and cooks out there, let me know what you think is best tasting.
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geo
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by JeffN » Wed Jan 30, 2019 11:19 am
Here is mine
For each 28ox box of POMI chopped tomatoes
- 1/2 cup diced (frozen) green pepper & onions
- 1 tbsp Mrs Dash Tomato Basil mix
- 1-2 tsp minced garlic
You can either use “as-is” or let simmer for about 20 minutes or leave if refrigerator.
I usually make a double batch and use 1 box chopped tomatoes and one box strained tomatoes
In Health
Jeff
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JeffN
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by geo » Wed Jan 30, 2019 1:25 pm
Thanks Jeff I knew you would KISS it. And TY for providing the ratio of ingredients, I tend not to make large batches since I'm the only one eating it. But I'll give it a try and let you know what I think!
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geo
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by epkgirl123 » Fri Feb 01, 2019 4:27 pm
Hi,
My favorite is Mario Batali's tomato sauce recipe. It's easy to do a google search and find. Just omit the oil and use some water to saute the onions. It's delish and I use it on all kinds of stuff: pasta, steamed veggies, etc. I usually zap it with an immersion mixer or you could put it in the blender or Cuisinart in batches when it's cooled a bit.
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by Lyndzie » Fri Feb 01, 2019 6:37 pm
I combine 28 oz crushed tomatoes with a small can of tomato paste. Add Italian seasoning and garlic, if desired. I like a tablespoon or two of balsamic vinegar for sweetness and complexity. Simmer.
You might need to thin it with water, depending on what brand tomatoes you use. I had some today over whole wheat penne with cannellini beans, zucchini, spinach and mushrooms.
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