Ya gotta add sugar (Cuts the acidity from the tomatoes - but you recipe sounds great)!!
cheers
Man, that sounds so GOOD.Tomato sauce sure brings out the strong opinions...
Lol
We make a bit every year (not much this year because of not growing our usual 35 tomato plants) and like to do different styles for different uses.
Never add sugar, but some folks do...
Basic red sauce here if a mix of amish paste, cur di bue, roma and san marzano tomatoes cooked on the grill with a few slices of sweet onion and a bunch of peeled garlic cloves. Toss all that with olive oil and put in a grill basket then grill with lid covered on the low side of medium heat till tomatoes start to split and bubble, do not burn the garlic, so watch the temps. Golden brown on the garlic and onion, with some water cooked out of the tomatoes is all, maybe a hint of grill flavor but not a fire roasyed thing.Transfer to a large, deep fry pan (stainless here) peel and core the tomatoes, add about a 1/4 cup or so of olive oil and grab a potato masher and smash things up.
Cook down a while, till thickened a bit and then we run it through a blender, making things velvety and smooth as butter, then return to pan, add fresh basil and cook for 5 mins, then cool and freeze in freezer bags.
Add hot peppers for Arrabiata, or more seasonings for different stuff, but thats the process for us...
It is very good, and sure goes well with some hot sausage, penne, and Chianti.
Mossback, I don't doubt it, but it's all greek to me because I get my "red" sauce out of a can. I'm only now beginning to experiment with my own sauce (still from cans, but with added fresh ingredients) but that's a start. It'll be a fun learning experience.After 6 years of serious tomato growing and various sauce recipes, we sort of settled on this recipe for the 'house red sauce'.
Everyone does different red sauce, and they are all fine...this is just our take on it.
I follow some Italian cooking groups and if you think beads vs. swing gets folks riled up, you should see the Italians go after each other on red sauce.
Locked threads and bannings...
I boil water in it and then scrape it with a sturdy spatula.How do you get burnt on crusty stuff off of your cast iron, asking for a friend…
How do you get burnt on crusty stuff off of your cast iron, asking for a friend…
I need to sand my lodges, there's some good youtubes on turning them into a high quality product.I boil water in it and then scrape it with a sturdy spatula.
A grinding wheel on an electric drill would also work; that's how I smoothed out the pebbly finish in my new Lodge CI wok.
Edit: several of my CI pans have burnt on crusty stuff on the outside, where stuff slopped over. I should take the grinding wheel to that.
I did it because the metal spatula on the pebbled surface is SO LOUD. I'm not sure that makes a difference to the nonstickynessI need to sand my lodges, there's some good youtubes on turning them into a high quality product.