Comments on: Tomato Sauce

By: Dan

Dan — Wed, 18 May 2011 08:36:48 +0000

add to optionals: 1 teaspoon marmite.

By: Pasta Dough Method & Recipe | Michael Ruhlman

Pasta Dough Method & Recipe | Michael Ruhlman — Tue, 17 May 2011 14:17:12 +0000

[...] Make a simple tomato sauce using my recipe. [...]

By: Eggs Benedict From Scratch | Michael Ruhlman

Eggs Benedict From Scratch | Michael Ruhlman — Wed, 11 May 2011 02:46:09 +0000

[...] Hollandaise sauce and sourdough English muffins but I have to begin with the angry comment on my Tomato Sauce post. A reader was clearly miffed that I would suggest that anyone who works make their own tomato [...]

By: Simply delicious: Tomato Sauce by Michael Ruhlman | Smart People I Know

Simply delicious: Tomato Sauce by Michael Ruhlman | Smart People I Know — Fri, 22 Apr 2011 19:31:54 +0000

[...] Make something simple and delicious. Make this. [...]

By: Ken

Ken — Sun, 17 Apr 2011 07:36:33 +0000

I always have anchovy paste available. It has the same effect and adds depth of flavor to a wide variety of savory dishes.

By: madeleine peck

madeleine peck — Tue, 05 Apr 2011 18:00:08 +0000

I’ve been immersed in a winter-long project that has taken me away from the kitchen…and now that I have the time again to devote to cooking several times a week, I have been finding myself strangely uninspired….that is until today, I thought I’d drop in over here–mostly because I too hail from Cleveland–but I started perusing your recipes, and find myself re-energized.

Thank you.

By: madonnadelpiatto

madonnadelpiatto — Thu, 24 Mar 2011 21:52:04 +0000

I am Italian. I have two food mills, I also have all sort of electric equipment, but I find that blending tomato peel gives a different taste and a watery structure to the sauce. If you don’t mind, it’s OK, but I love my food mills.

Most professional cooks add some sort of flavor enhancer to their food. Italians would not typically add nam pla, but professionals would add stock cubes or powder. Home cooks would not.
If you have really tasty sun ripened tomatoes you don’t need a flavor enhancer. If you serve the sauce with Parmesan you also don’t need it because aged cheese provides umami just like the fish.

In Italy we don’t use oregano in a basic tomato sauce. We use a sprinkle of either fresh chopped parsley or basil (in season) just before serving. There is no oregano in a meat ragu either.

I have enjoyed the interesting comments, thanks!

By: Angela Taormina

Angela Taormina — Thu, 17 Mar 2011 22:06:08 +0000

I grew up with my mom using a food mill and whole canned tomatoes. New methods have come over the years – blenders, food processors, stick blenders – and when all is said and done I’ve gone back to the food mill. I really like getting all the seeds OUT of the mix. It looks and tastes the best to me. Your thoughts on food mills?

By: Josh Baugher

Josh Baugher — Thu, 17 Mar 2011 13:09:36 +0000

Thanks for sharing this. I was skeptical but it totally works. It feels/tastes very unctuous and hardy. Perfect for something like eggplants. And made for <$5.

By: Grant Colvin

Grant Colvin — Wed, 16 Mar 2011 22:13:20 +0000

Fish sauce, eh? I’m wondering–how does SE Asian fish sauce compare in taste to colatura di alici (Italian anchovy sauce), which I’ve never been able to get my hands on? Anyone out there know? Also, I’ve found that tomato dishes often benefit from a judicious splash of Maggi (I know–I know–heresy).

By: Jeremy Hulley

Jeremy Hulley — Wed, 16 Mar 2011 22:11:54 +0000

I work and make tomato sauce all the time…

By: Tim F

Tim F — Wed, 16 Mar 2011 11:36:43 +0000

I work full time with a long commute, run my own business in the evenings, have a 6 month old baby, and I still find time to cook for my family, cure my own bacon, make wine, and yes make my own tomato sauce (with home grown tomatoes).
It’s all about priorities

By: Rachel

Rachel — Wed, 16 Mar 2011 02:06:56 +0000

I’m a pediatrics resident; I only work 80 hours a week. I make my own sauce and everything else from scratch. I plan ahead, make a whole bunch and freeze it. I also choose to spend more time in the kitchen. Hopefully I’ll be able to maintain these from scratch standards with my own kids. Hopefully.

By: Nanci Courtney

Nanci Courtney — Tue, 15 Mar 2011 15:44:32 +0000

Of course, the comment should read ‘NO time’ not ‘to time’ – duh!

By: Nanci Courtney

Nanci Courtney — Tue, 15 Mar 2011 15:43:37 +0000

I suggest for people who claim to have to time – get rid of or at least turn off your TV. You will be shocked by how much time suddenly emerges…

By: Holly

Holly — Tue, 15 Mar 2011 11:55:42 +0000

It’s the last gasp of summer down here in the southern hemisphere, and driving home from a few days away at the beach on the weekend my husband and I spotted a roadside stall of the loveliest, fattest, reddest tomatoes ever…I took home a big bag, quartered and roasted them and made a triple batch of this recipe, and it’s the best my house has smelled since a batch of overnight veal stock. We had some of the results tonight with pasta and it was amazing! Thanks for this recipe!

By: Cecelia Heer

Cecelia Heer — Tue, 15 Mar 2011 10:29:14 +0000

As I mentioned in one of my earlier posts, I am really enjoying reading the comments. Again, 85% opinon. One “cannot” make a person “like” a particular food (or wine, etc.).

By: Beth

Beth — Tue, 15 Mar 2011 02:54:19 +0000

I froze about 20 quarts of homemade tomato sauce (some with 3 peppers, some with basil & vodka, some with oregano) last summer. All were made in our slow cooker over various weekends with the haul from the farmers’ market, then pureed with the hand blender. It takes a commitment to get to the market, get home & get it in the cooker, but from there it mostly takes care of itself.

By: Johnny Toronto

Johnny Toronto — Mon, 14 Mar 2011 22:38:36 +0000

We grow all manner of Heirloom tomatoes and make gallons of the stuff. My favourite sauce for a shellfish based pasta, however, uses a yellow fruit, usually Lemon Boy. Way sweeter and less acidic, it lets the subtle flavours of the shellfish shine. If making a rustic pasta, say with a Wild Boar or Donkey sausage, I cut red heirlooms in quarters and slow smoke them over oak chips on my Green Egg before saucing them.

By: Vic

Vic — Mon, 14 Mar 2011 19:23:36 +0000

Costco has San Marzanos in a 104oz(I think) can for about $3.35. I make a lot of sauce and freeze most of it. It’s easy, delicious AND cheap!