/ck/ - Food & Cooking

>>5005381
http://www.wimp.com/tomatosauce/

>>5005406

This is the correct answer.

Do it in large batches in September, can enough to last a year, and enjoy.

Bonus points if you grow your own romas, garlic and basil.

>>5005406

>no garlic
>no basil in the actual sauce
>no sugar to slightly cut the acidity

It was interested to watch, but it would basically be like just eating hot pureed tomatoes.

>>5005468

I would guess people just put that stuff in the sauce when they get it because people have different tastes when it comes to garlic and basil.

>>5005468
This
This
This

>>5005406
The video was nice, but just tomatoes and salt wasn't really what I had in mind for a good sauce. What about spices I should/could use to start with? Cook times, proportions, etc? I know there's always going to be adjustment for taste, but tell me what works for you.

freshly cut onions, fresh garlic, no olive oil (sauce will not 'stick' to the pasta well) bay leaves, basil, parsley, oregano, thyme, rosemary, marjoram (actually most of these can all be found in a spice jar labeled 'Italian seasoning'). the fresher the spices the stronger the flavour (duh). I would never use garlic powder or onion powder in a tomato sauce, the minced versions are superior in every way, if you don't like the chrunch of the onion, fry them in the pan before you add anything else to soften them. brown sugar, honey, molasses, white sugar, turbinado sugar, maple syrup can all be used as a sweetener to balance out the acidity of the tomato- the portions depends entirely on how sweet you want your sauce to be.

>>5005468
>sugar

If your tomatoes aren't sweet enough, add grated carrot to the sauce. Sugar is a sucker's game.

>>5005381
Reciepe troll to put in his bullshit blogazine, that's what they think of doing research.

Fuck off blogger!

>>5005587
I add both and my sauce is always delicious

/ck/ is weird about making a good tomato sauce
they seem to put a huge emphasis on fresh tomatoes but it really isn't necessary

>>5006365
Alton Brown cancer. Tomato pasta sauce is babby's first recipe that isn't ramen or pancakes, and these fuckups are extremely proud that they made something not completely disgusting using real genuine cooking tools like a stove and a pot. So they use it as an excuse to behave like smug assholes about their extremely trivial accomplishment because they have nothing else going for them, cooking-wise.

Best thing is to hide spaghetti sauce threads.

>>5006371
eh it's pretty common amongst white people to think they know everything about Italian food but really they know nothing
same logic behind cooking pasta with olive oil
>>5005406
>>5005468
>>5005492
he's not making finished sauce, he's making passata
which can be bought at any grocer and will be exactly the same

>>5006371
I've never seen someone react so poorly to a conversation about tomato sauce, I'm sorry if I triggered some childhood trauma.

I don't quite understand what the controversy is here, I'm just asking for tips on how to make tomato sauce, because I don't know how.

On that note, does anyone want to post any of their recipes that I can go off of? I'm good with improvising when I cook, but not when I don't even know the method.

>>5006486
Check Marie and Lisa's YouTube channel, they make an awesome sauce, it's a /ck/ favourite!

>>5006486
you seem to have no idea what a trampling of tradition has done to a grand thing like sauce easy come easy go is what is sold cheap. Tradition is what done and what is told the price is time effort sweat blood and a lot of soul you may not even be allowed to enjoy since you might not even make it through the front door.

The reaction is not a childhood trauma its a defense of a honest to goodness dignified feeding of body mind and soul. Something very much taken for granted it will show its ugly face when its already to late to change for a vast majority of people like cheap wine and cheap burgers.

anyone and anything(restaurants) that takes away from that and still call it good` should eat a dick.

Amatriciana Pasta sauce is nice:
You'll need:
1 (red) onion
1 canned chopped tomatoes
1 garlic wedge
200 gr bacon
chilli powder
worcestershire sauce
olive oil
sea salt & pepper

>>5007738
Got it. Now what?

just get some fucking prego and cheese packets from costco's cafeteria, it's not like your noodles are good enough to warrant anything better

>>5007738
Sounds nice. How do you put it together?

>>5010176
Fuck off nigger. A good sauce makes me weak in the knees. It's one half of the formula and I want it to be damn delicious.

while seemingly ironic, canned tomatoes rock over fresh ones. why? factories get a ton of tomatoes at peak season for cheap. you get to pick the slag from the produce section when shipped.

captcha = jammera flow

>>5007684

It's kind of hard for you to make a cohesive point when your grasp of basic grammar makes you sound like a Vietnam Vet mumbling to himself over a cup of soup.

>>5010226
Aye. Agreed mate. Unless your family owns a tomato orchard, canned tomatoes are where it's at.

why have i never seen this thread?

What was a question about how to cook a simple tomato sauce turned into an shapeless argument about the merits of canned tomatoes.

OP, you want to make Italian tomato sauce? Alright, you'll need to turn tomatoes into sauce. How do you do that?
Well, put tomatoes in a pot, turn the heat on medium low, simmer and stir once every quarter hour, until they are sauce.
Italian tomato sauce? Well, what do Italian's add to every single thing they cook? Onion, garlic, salt, 2 or 3 herbs.
Hence, you want some sweetness and texture to your sauce? Chop a few onions, a couple of cloves of garlic, heat a little olive oil in a pan, throw the stuff in, stir until coated in hot oil, medium heat for 8 minutes until soft and browning, stir every minute.
Throw it in the simmering tomatoes, simmer further.
Herbs? Two teaspoons oregano, thyme, basil, treat sage like mint, marjoram is oregano for all intents and purposes. Choose one or two of those, throw them in the simmering tomatoes, simmer more.
Been simmering tomatoes for at least an hour? Taste it. Too thick and clumpy? Add some liquid, either water, broth, a little wine. To runny? It will thicken when it cools anyway, don't worry about it. Bland? Two teaspoons salt, as much pepper as you like, finely grate a carrot or drop a spoon of sugar in. Stir, wait 10 minutes, taste again? Still off? How? If sour, add sugar. If sweet, add salt. If dry, add pepper.
Make it reasonable, don't expect it to be a meal on it's own, you need a tomato-and-something-else tasting coating for meat and flour products.

Do this once, if it comes out okay, then start adding more interesting things to see what happens.

It's not numbers, it's not recipes, it's principles. Heat tomatoes slowly while stirring for a long time to make sauce. Add things during this process to flavor the sauce.

>>5010295
This. Fucking this.

/thread

>>5010295
canned tomato guy here

you're familiar with your kitchen

thanks

>>5010321
I meant no disrespect towards canned tomatoes. Certainly, access to freshly grown tomatoes can be problematic, and I don't mean due to climate and soil nutrient content; I mean the basement and its cans is much closer to the pot than the fucking market, and I can go down there drunk and naked.

I only intended to point out that the argument on their respective merits was irrelevant to the question posed by the OP.

>>5010419
Honestly, canned tomatoes are better then produce-section tomatoes. The former are allowed to ripen before being put in a can, the latter is picked unriped and gassed and are completely tasteless.

Generally, fresh is better then canned when it comes to vegetables EXCEPT tomatoes, unless you actually grew them yourself.

>>5010295
Very good read, well done.

>>5010429
Certainly agree with that, and while I'm sure you are being sincere, we are again prolonging the argument.

What about the practice of letting produce-section tomatoes ripen for a few days before use? So long as you don't start from the worst bright-pink nitrogen-smelling ones, they'll usually soften up and get their deep red back.

Only taking the other side for sake of argument here, I'd only use fresh tomatoes grown during the summer for a sauce, and produce from a a good place the rest of the time for salads. What about the concerns over BPA and preservatives? Certainly similar to the concerns about unripe and gassed pickings, but the similarity doesn't invalidate either issue.

>>5010295
OP here
Thank you so much for validating my thread. I got banned the other day and after seeing the state my thread was in unable to do anything about it I basically abandoned it. I'm glad I decided to check it again, because this was exactly the answer I was looking for.

I really don't understand why there was so much initial drama until now.

>>5005381
>go to grocery store
>buy tomatoes (3lbs)
>basil
>cilantro
>oregano
>bay leaves(fresh)
>strain tomatoes
>blend with ingredients (not bay leaves)
>add bay leaves (rumple but don't break)
>simmer over low 2-3 hours
>add 1 1/2 cup sugar
>remove bay leaves
>salt to taste

Good italian food is simple but tasty due to the emphasis on using the highest quality ingredients.

Here is Marcella Hazan's tomato sauce recipe. If you have an interest in Italian food she is where you want to start.
http://www.nytimes.com/recipes/1015178/marcella-hazans-tomato-sauce.html

this is marcella hazan's recipe for sauce

http://www.nytimes.com/recipes/1015178/marcella-hazans-tomato-sauce.html

make this sauce and only this sauce until you understand why it is good

you must defeat her dragon punch to stand a chance

>>5013343
will I not understand the sauce is good the first time I make it? Does that mean it's bad? I don't quite know what you're saying.

>>5013010
What sort of tomatoes are the right kind to use? The ones in the supermarket have the flavor and texture of tennis balls. Is there no other way besides getting canned tomatoes or growing your own garden?

>>5012887
>add 1 1/2 cup sugar

Nigga, you just went full American. Sugar is nice and dandy for a tomato sauce, but you don't need fucking 1,5 cups. Two table spoons are enough.

>>5013968
Yeah, at that point it feels like it would just be ketchup.

Unless you have a dumpster full of the stuff on the stove

>>5013343
Is it good because it's mostly butter? I mean christ I might as well just make butter chicken at that point. It does sound tasty though, but for the wrong reasons.

>>5013953
Stop insisting on using tomatoes from the produce aisle. Imported canned San Marzano tomatoes are picked and processed at peak ripeness, and San Marzanos are widely regarded as the best variety of tomato for sauces. Unless you live in Italy or California, you won't find these in your produce section.

>>5005381
https://www.youtube.com/watch?v=bFvs0hUNue0

>>5013968
nigga, sugar is for faggots that get shit tomatoes and don't have enough patience to make a good sauce. the secret to a good tomato sauce is olive oil, salt, and time. If you think it's been on the stove too long leave it for another hour. If it tastes bitter or sour, or anything other than awesome, add a pinch of salt and let it go on super low heat for another 30 minutes. Any recipe you find for a reasonable amount of sauce that doesn't call for at least a solid cup of olive oil (yes, a fucking cup AT LEAST) is fraudulent.

>>5005565
this is the worst advice on sauce i have ever read. please kill yourself before anyone else comes in contact with your maple syrup tomato paste grocery store herb sweeping bullshit.

>>5005468
you only need sugar when you are using shitty supermarket tomatoes that have no sugar content. They are picked well before ripeness and dont get any flavor or get the chance to develop natural sugars that good homegrown tomatoes get so they all end up acidy

>>5016140

made me smile

>>5014171

basically it's good because a) you use the correct tomatoes for sauce (romas, specifically san marzano romas) and b) you cook it until the acidity is gone and the natural sweetness and umami of the tomatoes prevail and 3) it's not full of a bunch of distracting bullshit

the butter does add quite a bit of deliciousness, I will admit.

>>5016166

well, you also might need sugar if you didn't cook the sauce long enough. if you have to make a quick sauce, and you can't cook enough acidity out, then sugar helps.

but you're correct that you shouldn't need sugar at all if you are doing things properly

>>5016176
And this made me cry.

https://www.youtube.com/watch?v=-7ZjKl-d2Tc

>>5009809
>>5010202

>open can
>drink tomatoes

There.

>>5016235
>umami

get the fuck out

>>5016235
America's Test Kitchen says that you should cook it for very little to not lose the acidity and tomatoey flavor.

https://www.youtube.com/watch?v=jDGqtjcyxlQ

>>5005468
added...to....sauce...latter...this...is...to...use...tomatoes...after...harvest....good...recipe..olive..oil...garlic..in..pan....cook...for...30...seconds..don't...let..brown...add..mashed...peeled...plum...tomato...and...liquid...from..can...salt...fresh..basil......if...you....like...shallots...add..with...garlic