Could any of you share some good authentic italian recipe for spaghetti
sauce that uses real tomatoes? I've looked through google and the the
result is somewhat limited.

When a recipe calls for a can of tomatoes, how can I replace that with
real tomatoes? Do I just throw all the tomatoes in the blender and
measure it to 8 oz? Do I use peeled or unpeeled tomatoes?

chromallly wrote:
> Could any of you share some good authentic italian recipe for
> spaghetti sauce that uses real tomatoes? I've looked through google
> and the the result is somewhat limited.
>
Search for "pomodoro sauce". You'll need fresh herbs as well.

Jill

"jmcquown" > wrote in
:

> chromallly wrote:
> > Could any of you share some good authentic italian recipe for
> > spaghetti sauce that uses real tomatoes? I've looked through google
> > and the the result is somewhat limited.
> >
> Search for "pomodoro sauce". You'll need fresh herbs as well.
>
> Jill
>
>
>

And a food mill wouldn't hurt.

--
Starchless in Manitoba.
Type 2 Diabetic

"jmcquown" > wrote in
:

> chromallly wrote:
> > Could any of you share some good authentic italian recipe for
> > spaghetti sauce that uses real tomatoes? I've looked through google
> > and the the result is somewhat limited.
> >
> Search for "pomodoro sauce". You'll need fresh herbs as well.
>
> Jill
>
>
>

And a food mill wouldn't hurt.

--
Starchless in Manitoba.
Type 2 Diabetic

"chromallly" > wrote in
oups.com:

> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>
>

Peeled and seeded tomatoes, run thru a food mill. The mill will deseed
and peel the tomatoes for you. I find using canned crushed tomatoes is
cheaper and less work.

--
Starchless in Manitoba.
Type 2 Diabetic

>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoe

I suggest you step away from the recipe and free yourself.

To make sauce for my two kids and I and maybe some left over, I saute an onion
and red bell pepper and garlic in olive oil until its transparent, add a little
red wine. I use to add celery but my kids don't like it so much.

I don't bother with the blender, but if I'm energetic and have time I will
throw the tomatoes (I grow paste tomatoes - some complain they don't taste as
good but I like them) in boiling water, then in ice water to peel them easier.
Paste tomatoes will already be mushy by then, no need to chop them.

If I don't feel like going through the trouble I'll chop up the toms as is and
throw them in, but then you may have to pick out a few skins.

Paste tomatoes are smaller. If you don't want to cheat and use a little tomato
paste, then you may need 5 or 6 small paste tomatoes - less big ones. I just
throw them in. I add a little sugar and basil, oregano and parsley. I also
have some Penseys Italian herbs that I may use. A little sugar, a little salt
some more wine if it's too thick....an hour, some sweet Italian sausage...and
you got some good spagetti sauce.

I would encourage you to experiement and get away from being tied to a recipe
for something like this. If you don't put in enough tomatoes, go ahead and add
some canned or sauce, and next time you'll know better. Better to make a few
mistakes so you can learn to be free!

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

On 11 Dec 2004 15:13:15 GMT, oaway (Joelle) wrote:

>
>I would encourage you to experiement and get away from being tied to a recipe
>for something like this. If you don't put in enough tomatoes, go ahead and add
>some canned or sauce, and next time you'll know better. Better to make a few
>mistakes so you can learn to be free!

Well said. I hope my post wasn't meant as restrictive, but just as
something I would be likely to do. I am too undisciplined to follow
recipes, and I don't think they are really appropriate for pasta,
especially if you have fresh produce.




Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On 11 Dec 2004 15:13:15 GMT, oaway (Joelle) wrote:

>
>I would encourage you to experiement and get away from being tied to a recipe
>for something like this. If you don't put in enough tomatoes, go ahead and add
>some canned or sauce, and next time you'll know better. Better to make a few
>mistakes so you can learn to be free!

Well said. I hope my post wasn't meant as restrictive, but just as
something I would be likely to do. I am too undisciplined to follow
recipes, and I don't think they are really appropriate for pasta,
especially if you have fresh produce.




Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

You have to make tomato sauce from real tomatoes and then make your pasta
sauce. The former is an afternoon's work and isn't worth it unless you have
at least a lug[25 or so lb.] of tomatoes.
I roast the tomatoes in a 250 oven for 2-3 hours, until the skin gets very
loose. Then you put the tomatoes, including the liquid at the bottom of the
roaster pan through a mill to remove skin and seeds. Then you reduce this on
top of the stove, very slowly, with only a slight ebullation at the surface
to the wished for consistency and thickness of your sauce. From that you
make your ragu, or whatever. The taste of the tomato sauce far exceeds
anything you will find in a can, and is worth the effort. This will freeze
without loss of flavor for a long time.
Cheers,
Kent

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

Kent wrote:
> You have to make tomato sauce from real tomatoes and then make your pasta
> sauce. The former is an afternoon's work and isn't worth it unless you have
> at least a lug[25 or so lb.] of tomatoes.
> I roast the tomatoes in a 250 oven for 2-3 hours, until the skin gets very
> loose. Then you put the tomatoes, including the liquid at the bottom of the
> roaster pan through a mill to remove skin and seeds. Then you reduce this on
> top of the stove, very slowly, with only a slight ebullation at the surface
> to the wished for consistency and thickness of your sauce. From that you
> make your ragu, or whatever. The taste of the tomato sauce far exceeds
> anything you will find in a can, and is worth the effort. This will freeze
> without loss of flavor for a long time.
> Cheers,
> Kent
>


If you quarter the tomatoes before you roast them, won't this reduce the
simmering time on top of the stove by greatly increasing the evaporation
while in the oven?

Bob

Kent wrote:
> You have to make tomato sauce from real tomatoes and then make your pasta
> sauce. The former is an afternoon's work and isn't worth it unless you have
> at least a lug[25 or so lb.] of tomatoes.
> I roast the tomatoes in a 250 oven for 2-3 hours, until the skin gets very
> loose. Then you put the tomatoes, including the liquid at the bottom of the
> roaster pan through a mill to remove skin and seeds. Then you reduce this on
> top of the stove, very slowly, with only a slight ebullation at the surface
> to the wished for consistency and thickness of your sauce. From that you
> make your ragu, or whatever. The taste of the tomato sauce far exceeds
> anything you will find in a can, and is worth the effort. This will freeze
> without loss of flavor for a long time.
> Cheers,
> Kent
>


If you quarter the tomatoes before you roast them, won't this reduce the
simmering time on top of the stove by greatly increasing the evaporation
while in the oven?

Bob

On 10 Dec 2004 23:43:42 -0800, "chromallly"
> scribbled some thoughts:


>Could any of you share some good authentic italian recipe for spaghetti
>sauce that uses real tomatoes? I've looked through google and the the
>result is somewhat limited.
>
>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoes?


With fresh tomatoes as opposed to canned tomatoes you will
have to plan to spend more time in the kitchen to reduce it
down to a sauce level. Canned tomatoes will greatly cut
down the time (we're talking hours), so if you need to make
spaghetti and have it ready at 5:00 pm and you start it at
2:00 pm, canned tomatoes will be done, fresh tomatoes, will
still be cooking down.

Some things I make from scratch, others I use the canned
shortcuts. TIME is the main "ingredient" to consider.
Short on time, then pure scratch may not cut it.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On 10 Dec 2004 23:43:42 -0800, "chromallly" >
wrote:

>Could any of you share some good authentic italian recipe for spaghetti
>sauce that uses real tomatoes? I've looked through google and the the
>result is somewhat limited.
>
>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoes?

Peel the tomatoes first. Or drain them through a sieve.

On 10 Dec 2004 23:43:42 -0800, "chromallly" >
wrote:

>Could any of you share some good authentic italian recipe for spaghetti
>sauce that uses real tomatoes? I've looked through google and the the
>result is somewhat limited.
>
>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoes?

I am not Italian, nor do I play one on TV, but why imitate the canned?
I say start the pasta water heating. It will take long enough to start
the sauce.

Chop an onion and start sauteeing it in the sauce pan with EVOO and a
couple of bay leaves. Mince some garlic (some, not a little) and save
it in a ramekin. If you want some heat split a chili pepper and seed
it. Throw the halves in with the onions.

When the water boils, cut a little x in the end of each tomatoe and
drop them in the water. The skin will start loose. Take them out one
by one on a fork and peel under cold water.

Salt the pasta water, and if it will take long enough for the rest put
in the pasta. Seed the tomatoes and dice them.

Taste the sauce for heat. If it is getting dangerous pull out the
pepper halves. 5 or 6 minutes before the end stir in the garlic.

If you want, you can put in some good canned tommatoes, broken up with
a paddle as well as the diced fresh tomatoes. Your choice. Throw in
fresh or dried herbs (lots if fresh, careful if dried).

When the pasta is almost al dente, take it out of the water, saving a
little of the pasta water just in case. Stir the pasta into the sauce
and serve. If you have fresh basil tear it over.

Offer a cheese grater and a good grating cheese cheese at the table.

If you want meat in it, as a Bolognese, you must start a lot earlier.
This is a quick recipe that can be brought to table in about half to
3/4 hour.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Ingredients:
1 pound ground meat (or hot sausage)
2 to 3 ounces chopped mushrooms
1/4 cup chopped fresh parsley
1 teaspoon garlic salt or 1 clove fresh garlic minced
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
dash basil
One 6-ounce can tomato paste
One 8-ounce can tomato sauce
One 16-ounce can tomatoes
Brown meat and add mushrooms to saute. Add the remaining ingredients and
simmer for 1 hour. Serve over hot pasta or with Spinach Lasagna.

Serves: 12

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

Chef R. W. Miller > wrote:

> Ingredients:
> 1 pound ground meat (or hot sausage)
> 2 to 3 ounces chopped mushrooms
> 1/4 cup chopped fresh parsley
> 1 teaspoon garlic salt or 1 clove fresh garlic minced
> 1 teaspoon salt
> 1 teaspoon oregano
> 1/4 teaspoon pepper
> dash basil
> One 6-ounce can tomato paste
> One 8-ounce can tomato sauce
> One 16-ounce can tomatoes
> Brown meat and add mushrooms to saute. Add the remaining ingredients and
> simmer for 1 hour. Serve over hot pasta or with Spinach Lasagna.

A "From the High Country of Wyoming" recipe lifted verbatim without
attribution (or reading the original post) from
<http://www.virtualcities.com/ons/wy/w/wyw26013.htm>.

Victor

Chef R. W. Miller > wrote:

> Ingredients:
> 1 pound ground meat (or hot sausage)
> 2 to 3 ounces chopped mushrooms
> 1/4 cup chopped fresh parsley
> 1 teaspoon garlic salt or 1 clove fresh garlic minced
> 1 teaspoon salt
> 1 teaspoon oregano
> 1/4 teaspoon pepper
> dash basil
> One 6-ounce can tomato paste
> One 8-ounce can tomato sauce
> One 16-ounce can tomatoes
> Brown meat and add mushrooms to saute. Add the remaining ingredients and
> simmer for 1 hour. Serve over hot pasta or with Spinach Lasagna.

A "From the High Country of Wyoming" recipe lifted verbatim without
attribution (or reading the original post) from
<http://www.virtualcities.com/ons/wy/w/wyw26013.htm>.

Victor

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?

Personally I don't see much difference between real and canned tomatoes in a
well-made pasta sauce. I don't have much access to fresh grown tomatoes
though. Here's a recipe I really love:

Roasted Tomato Sauce (Gourmet, 9/2000)

2 lb plum tomatoes, trimmed and halved lengthwise
1/2 stick (1/4 cup) unsalted butter

Roast tomatoes:
Preheat oven to 400°F.
Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish. Dot
with 2 tablespoons butter and season well with salt and pepper. Roast in
middle of oven until skins are wrinkled and beginning to brown, about 45
minutes. Cool in baking dish.

Make sauce:
When tomatoes are cool enough to handle, peel and seed them over roasting
pan. Slice tomato flesh lengthwise 1/4 inch thick and put in a medium
saucepan. Scrape skins, seeds, and any juices from roasting pan into a fine
sieve set over saucepan with tomatoes and press on solids in sieve to
extract juices. Discard skins and seeds.

Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat.

chromallly wrote:
>
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?


Chop and saute some onion and carrot in good olive oil. When it's soft
add chopped celery and garlic. Seed and chop fresh tomatoes; any sort
you have on hand will do. But the sauce will taste better with good ripe
tomatoes. Add those to the vegetables, along with a little water, salt
and pepper. Simmer for a few minutes and add chopped fresh herbs of
choice.

chromallly wrote:
> Could any of you share some good authentic italian recipe for
> spaghetti sauce that uses real tomatoes? I've looked through google
> and the the result is somewhat limited.
>
Search for "pomodoro sauce". You'll need fresh herbs as well.

Jill

* Exported from BigOven *

MY ROASTED TOMATO SAUCE

Recipe By :Helen Peagram
Serving Size :2
Cuisine :Canadian
Main Ingred. :Tomatoes
Categories :Summer Roast

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 ts olive oil
2 small onion --(s)
3 clove garlic clove --(s)
1 1/2 lb tomato --(es)
1 1/2 ts kosher salt
1 ts ground basil
1 small shallot --(s)
1/2 large sweet red pepper --(s)
1 ts sugar

I used huge beefsteak tomatoes at room temperature. Core each tomato and cut
vertically into 1/2 inch slices. Preheat oven to 300ºF. Arrange tomatoes on
a lightly pam sprayed 10 × 15-inch shallow baking pan. Bake until soft and
slightly golden, about 1-1/2 hours. In a large saucepan, heat oil over
medium heat until hot. Add garlic, onion and shallot; cook and stir until
softened, about 5 minutes. Add tomatoes and the basil; bring to a boil.
Reduce heat to low and simmer, covered, for 30 minutes. Pour into the
container of a food processor; whirl until smooth.Season to taste. I don't
think I used quite a tsp of sugar; I wouldn't use more. Serve over pasta,
chicken or fish, or use as a dip for breadsticks.


POINTS 3
Servings | 2

Helen Peagram



** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **



"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

chromallly wrote:
>
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?


Chop and saute some onion and carrot in good olive oil. When it's soft
add chopped celery and garlic. Seed and chop fresh tomatoes; any sort
you have on hand will do. But the sauce will taste better with good ripe
tomatoes. Add those to the vegetables, along with a little water, salt
and pepper. Simmer for a few minutes and add chopped fresh herbs of
choice.

You have to make tomato sauce from real tomatoes and then make your pasta
sauce. The former is an afternoon's work and isn't worth it unless you have
at least a lug[25 or so lb.] of tomatoes.
I roast the tomatoes in a 250 oven for 2-3 hours, until the skin gets very
loose. Then you put the tomatoes, including the liquid at the bottom of the
roaster pan through a mill to remove skin and seeds. Then you reduce this on
top of the stove, very slowly, with only a slight ebullation at the surface
to the wished for consistency and thickness of your sauce. From that you
make your ragu, or whatever. The taste of the tomato sauce far exceeds
anything you will find in a can, and is worth the effort. This will freeze
without loss of flavor for a long time.
Cheers,
Kent

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

On 10 Dec 2004 23:43:42 -0800, "chromallly"
> scribbled some thoughts:


>Could any of you share some good authentic italian recipe for spaghetti
>sauce that uses real tomatoes? I've looked through google and the the
>result is somewhat limited.
>
>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoes?


With fresh tomatoes as opposed to canned tomatoes you will
have to plan to spend more time in the kitchen to reduce it
down to a sauce level. Canned tomatoes will greatly cut
down the time (we're talking hours), so if you need to make
spaghetti and have it ready at 5:00 pm and you start it at
2:00 pm, canned tomatoes will be done, fresh tomatoes, will
still be cooking down.

Some things I make from scratch, others I use the canned
shortcuts. TIME is the main "ingredient" to consider.
Short on time, then pure scratch may not cut it.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On 10 Dec 2004 23:43:42 -0800, "chromallly" >
wrote:

>Could any of you share some good authentic italian recipe for spaghetti
>sauce that uses real tomatoes? I've looked through google and the the
>result is somewhat limited.
>
>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoes?

I am not Italian, nor do I play one on TV, but why imitate the canned?
I say start the pasta water heating. It will take long enough to start
the sauce.

Chop an onion and start sauteeing it in the sauce pan with EVOO and a
couple of bay leaves. Mince some garlic (some, not a little) and save
it in a ramekin. If you want some heat split a chili pepper and seed
it. Throw the halves in with the onions.

When the water boils, cut a little x in the end of each tomatoe and
drop them in the water. The skin will start loose. Take them out one
by one on a fork and peel under cold water.

Salt the pasta water, and if it will take long enough for the rest put
in the pasta. Seed the tomatoes and dice them.

Taste the sauce for heat. If it is getting dangerous pull out the
pepper halves. 5 or 6 minutes before the end stir in the garlic.

If you want, you can put in some good canned tommatoes, broken up with
a paddle as well as the diced fresh tomatoes. Your choice. Throw in
fresh or dried herbs (lots if fresh, careful if dried).

When the pasta is almost al dente, take it out of the water, saving a
little of the pasta water just in case. Stir the pasta into the sauce
and serve. If you have fresh basil tear it over.

Offer a cheese grater and a good grating cheese cheese at the table.

If you want meat in it, as a Bolognese, you must start a lot earlier.
This is a quick recipe that can be brought to table in about half to
3/4 hour.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Ingredients:
1 pound ground meat (or hot sausage)
2 to 3 ounces chopped mushrooms
1/4 cup chopped fresh parsley
1 teaspoon garlic salt or 1 clove fresh garlic minced
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
dash basil
One 6-ounce can tomato paste
One 8-ounce can tomato sauce
One 16-ounce can tomatoes
Brown meat and add mushrooms to saute. Add the remaining ingredients and
simmer for 1 hour. Serve over hot pasta or with Spinach Lasagna.

Serves: 12

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?

Personally I don't see much difference between real and canned tomatoes in a
well-made pasta sauce. I don't have much access to fresh grown tomatoes
though. Here's a recipe I really love:

Roasted Tomato Sauce (Gourmet, 9/2000)

2 lb plum tomatoes, trimmed and halved lengthwise
1/2 stick (1/4 cup) unsalted butter

Roast tomatoes:
Preheat oven to 400°F.
Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish. Dot
with 2 tablespoons butter and season well with salt and pepper. Roast in
middle of oven until skins are wrinkled and beginning to brown, about 45
minutes. Cool in baking dish.

Make sauce:
When tomatoes are cool enough to handle, peel and seed them over roasting
pan. Slice tomato flesh lengthwise 1/4 inch thick and put in a medium
saucepan. Scrape skins, seeds, and any juices from roasting pan into a fine
sieve set over saucepan with tomatoes and press on solids in sieve to
extract juices. Discard skins and seeds.

Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat.

>When a recipe calls for a can of tomatoes, how can I replace that with
>real tomatoes? Do I just throw all the tomatoes in the blender and
>measure it to 8 oz? Do I use peeled or unpeeled tomatoe

I suggest you step away from the recipe and free yourself.

To make sauce for my two kids and I and maybe some left over, I saute an onion
and red bell pepper and garlic in olive oil until its transparent, add a little
red wine. I use to add celery but my kids don't like it so much.

I don't bother with the blender, but if I'm energetic and have time I will
throw the tomatoes (I grow paste tomatoes - some complain they don't taste as
good but I like them) in boiling water, then in ice water to peel them easier.
Paste tomatoes will already be mushy by then, no need to chop them.

If I don't feel like going through the trouble I'll chop up the toms as is and
throw them in, but then you may have to pick out a few skins.

Paste tomatoes are smaller. If you don't want to cheat and use a little tomato
paste, then you may need 5 or 6 small paste tomatoes - less big ones. I just
throw them in. I add a little sugar and basil, oregano and parsley. I also
have some Penseys Italian herbs that I may use. A little sugar, a little salt
some more wine if it's too thick....an hour, some sweet Italian sausage...and
you got some good spagetti sauce.

I would encourage you to experiement and get away from being tied to a recipe
for something like this. If you don't put in enough tomatoes, go ahead and add
some canned or sauce, and next time you'll know better. Better to make a few
mistakes so you can learn to be free!

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

How many pounds of tomatoes are you starting with?

"chromallly" > wrote in
oups.com:

> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>
>

Peeled and seeded tomatoes, run thru a food mill. The mill will deseed
and peel the tomatoes for you. I find using canned crushed tomatoes is
cheaper and less work.

--
Starchless in Manitoba.
Type 2 Diabetic

chromallly wrote:
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>
put some good olive in a frying pan
throw in some crushed garlic and a few bay leaves and slowly fry till
teh garlic turns brown

take out the garlic if you like and the bay leaves

slice some tomatoes ( idealy use cherry tomatoes as these are the
orginal cultivator and have the most tomato taste)

slowly cook till the tomatoes fall apart--
throw in soem fresh basil and preferably a few pinces of greek oragano
laves


that's it

anything after this is embelishment


no thickners


in some stores you will find pasta with lots of ridges

that's the pasta idealy used with this sauce

hth
peter

"chromallly" > wrote in message
oups.com...
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>

How many pounds of tomatoes are you starting with?