On 8/8/2018 5:02 AM, Cindy Hamilton wrote:
> On Tuesday, August 7, 2018 at 7:08:25 PM UTC-4, Terry Coombs wrote:
>> On 8/7/2018 5:05 PM, wrote:
>>> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
>>> wrote:
>>>
>>>> Â* Of spaghetti sauce on the shelf , that is . Next year I'm planting a
>>>> lot more Roma tomatoes , the others just have too much juice , take a
>>>> long time to simmer down . Not that that's a bad thing , I'd be cooking
>>>> it that long anyway , but I'm ending up losing around 15% of the volume
>>>> to simmering out the excess water . I started with 5+ quarts , we had
>>>> some for dinner , and there was exactly 4 quarts left . This is a first
>>>> for us , we've usually just canned fruit and tomatoes and a few veggies .
>>> It doesn't pay to make tomato swauce from home growns,
>> Â* Bullshit
>>
>>> they contain
>>> way too much water,
>> Â* I agree they have more than the optimum .
>>
>>> by the time you cook off the water you'll have
>>> caramelized sauce, not very tomatoey flavored.
>> Â* Bullshit , that sauce simmered WAY WAY below the caramelization temp
>> - it got hotter in the canner at 240° than it ever got in the pot
>> simmering .
> Ignore Sheldon. He is action-packed with issues, one of which is he
> doesn't like tomatoes to have their sugars caramelized, and he doesn't
> think anybody should be different from him.
>
> For my part, a batch of spaghetti sauce starts with cooking a little
> tomato paste in olive oil until it's brown. Adds complexity. Then
> more tomato stuff (all canned), wine, other seasonings, and simmered
> for several hours.
>
> Cindy Hamilton
Â* He's just a common pest , like a cockroach . My sauce starts with
browning some ground beef in a CI skillet along with some finely chopped
onions and garlic . Then add shrooms , tomato sauce and paste , tomatoes
, water as needed then all the spices . Then simmer on the back burner
for a few hours .
--
Snag
Yes , I'm old
and crochety .
Get off my lawn !