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John A 14 years, 7 months ago.
My special "secret" is, while cooking the tomato paste, also add a few anchovy strips or about a rounded teaspoon of anchovy paste. You will never taste the anchovy per se. Just adds a 5th dimension of flavor. Not unlike the purpose of MSG. The anchovy will "melt" in to the sauce.
John, a little Italian trick i learned a decade ago was that after the garlic and onion are where you want them, add only the tomato paste and fry that in the oil and that will cook out a lot of the rawness of the paste and add a lot of depth. Do not burn of course, but heat for 2-4 minutes. Then add the rest of the goodies and simmer as usual.
Nice meal tho!
jjjrfoodie
Fantastico!
John your meal looks delicious…Nascar,I’m of the same opinion as your wife…I love my immersion blender !
looks nice!
i will have to steal my wife’s recipe to post.. she uses a stick blender. we almost never have jarred sauce…. ok now that we have another newborn in the house we sometimes have Rao’s jarred sauce which is pretty good, for jarred.
A fine looking meal!
Looks real good John, I was thinking of making a cajun ragu this week
quote:
Originally posted by Jimeats
I like tomatos in my meatloaf, stewed type. But that’s a little much.
Still looks good though. Chow Jim
Hi Jim, LOL. Did not notice when I selected Marina Sauce from the drop down screen that I missed.
You sure do eat well.
I like tomatos in my meatloaf, stewed type. But that’s a little much.
Still looks good though. Chow Jim
Hmm, round, tomato sauce covered meatloaf! Sounds like a great idea. I’ll have to try that sometime.[:D]
Seriously, I haven’t eaten breakfast yet and that looks like something I could at right now; nice picture. The recipe sounds great too!
My wife wanted meatballs and a salad last night so I whipped up an easy Marinara sauce. Meatballs came from the family owned neighborhood butcher.
Ingredients:
One 28 oz Can Tomato Puree
One 14.5 Can Tomato Paste
One 6 oz Can Diced Tomatoes
Three Cloves Garlic
Medium Onion
Olive Oil
One Half Cup Dry Wine
Italian Seasonings
Sugar
Salt & Pepper
Sorry, I do not measure seasonings. I add what seems right to me and adjust to taste while cooking. I like to smash the diced tomatoes with a fork before adding.
Saut� the onions and garlic in the olive oil then add the rest of the ingredients and simmer for 30 minutes. Its best if you refrigerate overnight before using, I did not as my wife informed me of her desire yesterday afternoon. At that point I added the meatballs and let simmer for another 30 minutes then turned the heat way down and let sit until dinner, an hour later.
A couple of crusty rolls, salad, the meatballs, and we were happy campers.
Marinara Sauce
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