Janet Bostwick wrote:
>
> sf wrote:
> >I'd never even consider freezing tomato sauce.
>
> Why? Is it because you are envisioning freezing the remains of a
> small can or do you object to freezing any kind of tomato sauce on
> other grounds. Inquiring minds. . .

sf has NEVER had a really good homemade spaghetti sauce. She only
cooks for one meal and maybe one other (that's what she claims).
There is no way to get a great one doing that so quickly and in small
quantities, imo.

You make a large batch. You can make it all from scratch or you can
start with canned or jarred stuff and enhance the heck out of it with
lots of onions, garlic, olive oil, meat, spices, etc, etc. Then you
let it simmer for many hours. Eat some later and it's good. Let it
sit overnight and it's better. Freeze all your extras in dinner-sized
portions and even months down the road, what you have there is better
that something you can buy or make on the spur of the moment.

I will not eat spaghetti or make lasagne unless I have some good
homemade on standby. I am picky about that. Make your own pasta (easy
to do) and cook that the same day and you've got the best you will
ever eat.

G.