Was wondering if anyone had a recipe for making spaghetti sauce from home
canned tomatoes. We've had a very good growing year and I've got more
canned tomatoes than I know what to do with. I'd like to make some
spaghetti sauce from them. Thanks for any help.

Garrett Fulton

"gfulton" > wrote in message
...
> Was wondering if anyone had a recipe for making spaghetti sauce from home
> canned tomatoes. We've had a very good growing year and I've got more
> canned tomatoes than I know what to do with. I'd like to make some
> spaghetti sauce from them. Thanks for any help.
>
> Garrett Fulton

Literally thousands. What kind do you have in mind? The long cooked red
sauce of US kitchens is merely one of the many used here. The rule of thumb
is 10 minutes or 2 hours-- in between lies the acid.

"Judith Umbria" > wrote in message
news
>
> "gfulton" > wrote in message
> ...
> > Was wondering if anyone had a recipe for making spaghetti sauce from
home
> > canned tomatoes. We've had a very good growing year and I've got more
> > canned tomatoes than I know what to do with. I'd like to make some
> > spaghetti sauce from them. Thanks for any help.
> >
> > Garrett Fulton
>
> Literally thousands. What kind do you have in mind? The long cooked red
> sauce of US kitchens is merely one of the many used here. The rule of
thumb
> is 10 minutes or 2 hours-- in between lies the acid.
>
>

The long cooked one is what I had in mind. Something with plenty of spice.
Garlicy.

Garrett

"gfulton" > wrote in message
...
>
> "Judith Umbria" > wrote in message
> news
> >
> > "gfulton" > wrote in message
> > ...
> > > Was wondering if anyone had a recipe for making spaghetti sauce from
> home
> > > canned tomatoes. We've had a very good growing year and I've got more
> > > canned tomatoes than I know what to do with. I'd like to make some
> > > spaghetti sauce from them. Thanks for any help.
> > >
> > > Garrett Fulton
> >
> > Literally thousands. What kind do you have in mind? The long cooked
red
> > sauce of US kitchens is merely one of the many used here. The rule of
> thumb
> > is 10 minutes or 2 hours-- in between lies the acid.
> >
> >
>
> The long cooked one is what I had in mind. Something with plenty of
spice.
> Garlicy.
>
> Garrett

Then Pugliese or Abruzzese or Calabrian. I will look something out for you.
The ragu, which is called Bolognese in the US is meaty but not spicy and
garlicky, although some is used.

"Judith Umbria" > wrote in message
...
>

snipped

> >
> > The long cooked one is what I had in mind. Something with plenty of
> spice.
> > Garlicy.
> >
> > Garrett
>
> Then Pugliese or Abruzzese or Calabrian. I will look something out for
you.
> The ragu, which is called Bolognese in the US is meaty but not spicy and
> garlicky, although some is used.
>
>

Sounds like you're well versed in this. Thanks for taking the time.

Garrett

--
"gfulton" > wrote in message
...
>
> "Judith Umbria" > wrote in message
> ...
> >
>
> snipped
>
> > >
> > > The long cooked one is what I had in mind. Something with plenty of
> > spice.
> > > Garlicy.
> > >
> > > Garrett
> >
> > Then Pugliese or Abruzzese or Calabrian. I will look something out for
> you.
> > The ragu, which is called Bolognese in the US is meaty but not spicy and
> > garlicky, although some is used.
> >
> >
>
> Sounds like you're well versed in this. Thanks for taking the time.
>
> Garrett

I am still looking for strongly flavored sauces that include all your wants.
I found this so far:
Penne alla Pugliese
Ingredienti per 4 persone
400 g di penne, 800 g di broccolo , 1/2 litro di panna, 1 mazzetto di
maggiorana, 1 spicchio di aglio, 1 peperoncino rosso, 1/2 bicchiere di olio
, 6 cucchiai di pecorino grattugiato, sale e pepe.
Preparazione
Pasta, verdura, panna e pecorino: una combinazione di alimenti che, rende
queste penne piatto unico. Pulite, lavate e tagliate grossolanamente i
broccoli. Portate a ebollizione I'acqua per cuocere la pasta e buttate i
broccoli. Dopo 5 minuti buttate anche le penne. Nel frattempo fate rosolare
l'aglio schiacciato nell'olio con una forchetta, versate la panna, il
peperoncino sbriciolato e mescolate in continuazione. Quando la panna si è
un po' rappresa, unite la maggiorana e il pecorino. Se la salsa risultasse
molto densa, potete allungarla con l'acqua in cui sta cuocendo la pasta.
Scolate mollo delicatamente la pasta e i broccoli, versateli in una zuppiera
che avrete fatto scaldare precedentemente in forno a 50 gradi, condite con
la salsa mescolando lentamente e servite subito.


14 ounces of penne pasta
28 ounces of broccoli
1 pint of light or heavy cream
1 branch of marjoram or oregano
1 or more if inclined clove of garlic
1 or more small, dried red pepper
+- 2 Tbsp good olive oil
6 Tbsp grated pecorino aged cheese
salt and pepper.

Clean and roughly chop the broccoli. Bring to a boil a large quantity of
water for boiling the pasta, salted, and throw in the broccoli. After 5
minutes, throw in the penne. Meanwhile, lightly brown the chopped garlic in
the hot oil, then toss in the cream and the pepper, stirring constantly.
When the cream is slightly reduced, add the marjoram and the pecorino. If
the sauce becomes very dense, you can add some of the pasta cooking water.
Drain very caredully the pasta and broccoli (being careful not to get it
past VERY al dente) and put it into a bowl that you have warmed in a warm
oven. Dress it with the sauce, mixing lightly and serve immediately.

Ha ha! No tomatoes! But good food, nevertheless.
http://dirtpusher.blogspot.com/

"Judith Umbria" > wrote in message
...
> I am still looking for strongly flavored sauces that include all your
> wants.
> I found this so far:
> Penne alla Pugliese
> Ingredienti per 4 persone
> 400 g di penne, 800 g di broccolo , 1/2 litro di panna, 1 mazzetto di
> maggiorana, 1 spicchio di aglio, 1 peperoncino rosso, 1/2 bicchiere di
> olio
> , 6 cucchiai di pecorino grattugiato, sale e pepe.
> Preparazione
> Pasta, verdura, panna e pecorino: una combinazione di alimenti che, rende
> queste penne piatto unico. Pulite, lavate e tagliate grossolanamente i
> broccoli. Portate a ebollizione I'acqua per cuocere la pasta e buttate i
> broccoli. Dopo 5 minuti buttate anche le penne. Nel frattempo fate
> rosolare
> l'aglio schiacciato nell'olio con una forchetta, versate la panna, il
> peperoncino sbriciolato e mescolate in continuazione. Quando la panna si è
> un po' rappresa, unite la maggiorana e il pecorino. Se la salsa risultasse
> molto densa, potete allungarla con l'acqua in cui sta cuocendo la pasta.
> Scolate mollo delicatamente la pasta e i broccoli, versateli in una
> zuppiera
> che avrete fatto scaldare precedentemente in forno a 50 gradi, condite con
> la salsa mescolando lentamente e servite subito.
>
>
> 14 ounces of penne pasta
> 28 ounces of broccoli
> 1 pint of light or heavy cream
> 1 branch of marjoram or oregano
> 1 or more if inclined clove of garlic
> 1 or more small, dried red pepper
> +- 2 Tbsp good olive oil
> 6 Tbsp grated pecorino aged cheese
> salt and pepper.
>
> Clean and roughly chop the broccoli. Bring to a boil a large quantity of
> water for boiling the pasta, salted, and throw in the broccoli. After 5
> minutes, throw in the penne. Meanwhile, lightly brown the chopped garlic
> in
> the hot oil, then toss in the cream and the pepper, stirring constantly.
> When the cream is slightly reduced, add the marjoram and the pecorino. If
> the sauce becomes very dense, you can add some of the pasta cooking water.
> Drain very caredully the pasta and broccoli (being careful not to get it
> past VERY al dente) and put it into a bowl that you have warmed in a warm
> oven. Dress it with the sauce, mixing lightly and serve immediately.
>
> Ha ha! No tomatoes! But good food, nevertheless.
> http://dirtpusher.blogspot.com/
>
>
>

Thanks, Judith.

Garrett

--
"gfulton" > wrote in message
...
>
> Thanks, Judith.
>
> Garrett

Still haven't found all your requirements, so I took those ingredients into
the kitchen for lunch and made one up that I like quite well. It was 30
minutes from entering the kitchen to drying the dishes. Can't argue with
that.
You know to break up the tomatoes, I am sure. This isn't a traditional
Sicilian recipe, but is based on the traditions of Sicilian cookery.

Pasta ispirata da Sicilia

For 4

1 Pound hard wheat tubular shaped pasta (penne, mezzo maniche, elbows, etc.

6 quarts or more boiling water salted with a small fist of coarse salt

good olive oil
2 cloves of garlic, minced
1/2 cup minced celery including leaves
2 small hot red dried peppers ( a smallish pinch if you use crushed flakes
of pepper)
1 14-ounce tin or a pint of home canned tomatoes
a tight fistful of torn basil leaves or marjoram leaves
+- 2 good Tbsp. of raisins
+- 2 Tbsp. of pinenuts, toasted in a dry frying pan
generous amount of freshly grated parmigiano or pecorino cheese

Put the water on to boil.

Heat the olive oil in a medium sized pan and over lowish heat sauté the
celery, the pepper and garlic until the garlic is very slightly golden.,
then add the tomatoes and a two finger pinch of salt.

Salt the water when it is boiling hard, then throw in the pasta and stir it
up.

Add the marjoram (or basil)

After about 8 minutes, add the raisins. In 2 more minutes, take the pan off
the heat.

The pasta should be done now, so drain it and put it back into the pot and
add the sauce. Taste for salt and correct. Mix well, then add the pinenuts
and stir. Serve immediately, smoking hot, with the cheese/

It's best for most people to try to find and remove the hot peppers before
mixing in the pasta, but if you like climbing the Matterhorn without a rope,
don't bother and hope it is you that finds them.
http://dirtpusher.blogspot.com/

"Judith Umbria" > wrote in message
...
>
>
> --
> "gfulton" > wrote in message
> ...
> >
> > Thanks, Judith.
> >
> > Garrett
>
> Still haven't found all your requirements, so I took those ingredients
into
> the kitchen for lunch and made one up that I like quite well. It was 30
> minutes from entering the kitchen to drying the dishes. Can't argue with
> that.
> You know to break up the tomatoes, I am sure. This isn't a traditional
> Sicilian recipe, but is based on the traditions of Sicilian cookery.
>
> Pasta ispirata da Sicilia
>
> For 4
>
> 1 Pound hard wheat tubular shaped pasta (penne, mezzo maniche, elbows,
etc.
>
> 6 quarts or more boiling water salted with a small fist of coarse salt
>
> good olive oil
> 2 cloves of garlic, minced
> 1/2 cup minced celery including leaves
> 2 small hot red dried peppers ( a smallish pinch if you use crushed flakes
> of pepper)
> 1 14-ounce tin or a pint of home canned tomatoes
> a tight fistful of torn basil leaves or marjoram leaves
> +- 2 good Tbsp. of raisins

raisins? Raisins! Now, isn't that interesting. (and very
different)..........I'm going to try this ricipe.....

Kathi

(snip)

"Kathi Jones" > wrote in message
...
>
> "Judith Umbria" > wrote in message
> ...
>>
>>
>> --
>> "gfulton" > wrote in message
>> ...
>> >
>> > Thanks, Judith.
>> >
>> > Garrett
>>
>> Still haven't found all your requirements, so I took those ingredients
> into
>> the kitchen for lunch and made one up that I like quite well. It was 30
>> minutes from entering the kitchen to drying the dishes. Can't argue with
>> that.
>> You know to break up the tomatoes, I am sure. This isn't a traditional
>> Sicilian recipe, but is based on the traditions of Sicilian cookery.
>>
>> Pasta ispirata da Sicilia
>>
>> For 4
>>
>> 1 Pound hard wheat tubular shaped pasta (penne, mezzo maniche, elbows,
> etc.
>>
>> 6 quarts or more boiling water salted with a small fist of coarse salt
>>
>> good olive oil
>> 2 cloves of garlic, minced
>> 1/2 cup minced celery including leaves
>> 2 small hot red dried peppers ( a smallish pinch if you use crushed
>> flakes
>> of pepper)
>> 1 14-ounce tin or a pint of home canned tomatoes
>> a tight fistful of torn basil leaves or marjoram leaves
>> +- 2 good Tbsp. of raisins
>
> raisins? Raisins! Now, isn't that interesting. (and very
> different)..........I'm going to try this ricipe.....
>
> Kathi
>
> (snip)

I'll probably try it myself. I just can't add the raisins, though. Got no
use for them.

Garrett

--
http://dirtpusher.blogspot.com/
"gfulton" > wrote in message
...
>
> "Kathi Jones" > wrote in message
> ...
> >
> > "Judith Umbria" > wrote in message
> > ...
> >>
> >>
> >> --
> >> "gfulton" > wrote in message
> >> ...
> >> >
> >> > Thanks, Judith.
> >> >
> >> > Garrett
> >>
> >> Still haven't found all your requirements, so I took those ingredients
> > into
> >> the kitchen for lunch and made one up that I like quite well. Raisins!
Now, isn't that interesting. (and very
> > different)..........I'm going to try this ricipe.....
> >
> > Kathi
> >
> > (snip)
>
> I'll probably try it myself. I just can't add the raisins, though. Got
no
> use for them.

But there IS a reason. First, they are used in Sicilian cookery because of
Arabic history of the island. Second, think how many add sugar to make the
tomatoes less acid tasting. The raisins do that for you. I never add
sugar, but instead sometimes deglaze with Marsala or another sweet wine
after sauteeing the sofritto and that does the same thing, which is usually
only necessary with fresh tomatoes.
Seriously, the hot peppers, garlic, herbs and raisins make an interesting
sauce with cultural roots and the pinenuts are a very pleasant note to add.
People who love tomatoes and Italian cookery would be wise to visit my
friend Judy's website which is Divina Cucina www.divinacucina.com
Her blog has some very interesting ways with fresh produce and she is a
delightful teacher. I sat in on one of her classes one day and was blown
away by what she can teach in a day. She specializes in Tuscan cookery.

Judith Umbria wrote:

> "gfulton" > wrote in message

>> I'll probably try it myself. I just can't add the raisins, though.
>> Got no use for them.
>
> But there IS a reason. First, they are used in Sicilian cookery
> because of Arabic history of the island.

There's a pasta restaurant here that has a "farfalle siciliana" or
something like that... lemon zest, raisins, and pine nuts, along with
red papper flakes and couple other things.

B/