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Originally Posted by KillerBee
Originally Posted by rcamuglia
Originally Posted by Poot_Carr
Use fresh tomato sauce if you can. If not use 2 large cans of San Marzano tomatoes

2 cans San Marzano tomatoes
1 Tbsp sugar
1 tsp salt
3-4 bay leaves
1-2 cloves minced garlic
Dried oregano, basil, summer savory

Fry up garlic in olive oil in pot.
Put tomatoes in blender and add to pot
Add everything else and let simmer. Longer the better.

Simple but so good.


Completely rong. Lol

LOL that is what I was thinking, Don't make my Marinara Sauce that way, I make mine the authentic way. But I do use San Marzano Tomatoes it does make a difference. NOT the San Marzano Style Tomatoes, but real San Marzano Tomatoes

KB


The tomatoes are great, but where things go south is the bay leaf and oregano.

No fresh basil, Italian Parsley or pepper?

The longer the better? LOLOLOLOLOLOLOL

My recipes aren’t secrets by any means, but if I told them, I’d have to kill them. 😂


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by rcamuglia
Originally Posted by KillerBee
Originally Posted by rcamuglia
Originally Posted by Poot_Carr
Use fresh tomato sauce if you can. If not use 2 large cans of San Marzano tomatoes

2 cans San Marzano tomatoes
1 Tbsp sugar
1 tsp salt
3-4 bay leaves
1-2 cloves minced garlic
Dried oregano, basil, summer savory

Fry up garlic in olive oil in pot.
Put tomatoes in blender and add to pot
Add everything else and let simmer. Longer the better.

Simple but so good.


Completely rong. Lol

LOL that is what I was thinking, Don't make my Marinara Sauce that way, I make mine the authentic way. But I do use San Marzano Tomatoes it does make a difference. NOT the San Marzano Style Tomatoes, but real San Marzano Tomatoes

KB


The tomatoes are great, but where things go south is the bay leaf and oregano.

No fresh basil, Italian Parsley or pepper?

The longer the better? LOLOLOLOLOLOLOL

My recipes aren’t secrets by any means, but if I told them, I’d have to kill them. 😂

Exactly, his sounds like a Pizza sauce lol.

All I put in mine is EVOO, garlic, onions, salt, some red pepper flakes because I like a little heat, tomatoes with a lot of Fresh Basil Leaves. That's it!

KB


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Originally Posted by rcamuglia
The tomatoes are great, but where things go south is the bay leaf and oregano.

No fresh basil, Italian Parsley or pepper?

The longer the better? LOLOLOLOLOLOLOL

My recipes aren’t secrets by any means, but if I told them, I’d have to kill them. 😂

[Linked Image from i.postimg.cc]


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These are the ones I use, if it does not have D.O.P on the label with a serial # they are not real San Marzano Tomatoes.

[Linked Image from i.imgur.com]
[Linked Image from i.imgur.com]


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Originally Posted by LRoyJetson
[Linked Image from i.postimg.cc]


👍🏼

Except ALTACUCINA


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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You canned tomato boys are making me think. Mine are pretty damn good, but I might have to try it y'all's way with the imported stuff.

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Originally Posted by Verylargeboots
You canned tomato boys are making me think. Mine are pretty damn good, but I might have to try it y'all's way with the imported stuff.

The real San Marzano Tomatoes are incredible! DOP San Marzano tomatoes are a special variety of tomato that grows in the Sarnese-Nocerino district in Campania, Italy, near Naples. Like any product labeled DOP (Denominazione d’Origine Protetta or Protected Designation of Origin), San Marzano tomatoes are cultivated in a specifically defined region. In the case of DOP San Marzano tomatoes, the area in which they are grown is regarded as sacred ground due to its perfect growing conditions: mineral rich volcanic soil, abundant water sources and constant relative humidity. All these factors contribute to the characteristics that make these tomatoes so special.

This video is the exact way I make my Marinara Sauce, the real deal. I use way more Basil leaves, I put a big handful in half way through the cooking process and the other half in when I have reached the desired consistency, for a fresh basil taste. I also add Red Pepper Flakes because I like some heat in the sauce.

KB


Last edited by KillerBee; 12/09/22.

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Lost me immediately with the crushed tomatoes and then again by saying adding meat is fine, which I will explain.

You always start the onion first and add the garlic later (if minced. Using whole cloves, start simultaneously) as onions cook more slowly than garlic

You want to use WHOLE, PEELED ITALIAN PLUM TOMATOES with BASIL in juice or purée. The reason for this is that these are premium tomatoes that are the best and make the cut for the WHOLE PEELED product. Chopped, crushed or puréed tomato products use all of the rest of the tomatoes that don’t; basically scraps

Marinara Sauce doesn’t contain meat; Meat Sauce does 😁

The entire quality of the sauce depends on the quality of the tomatoes used—-Duh!

Overall, a good video. I would add Italian Parsley as well


Marinara is a quick sauce. Realize the tomatoes in the can are already “cooked” basically; cooking the chit out of it results in a dark red sauce that is dull and crappy. Keep the bright, fresh tomato flavor by minimally cooking

Meat sauces call for more cooking to extract flavor from whatever meat you’ve browned-off and added


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by rcamuglia
Marinara Sauce doesn’t contain meat; Meat Sauce does 😁
Removing meat from the equation, is there a difference in the sauces?

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The basics of a marinara are exceedingly basic:

Satuee onion in olive oil.
Add garlic, and roughly half of a small can of tomato paste, and anchovy paste.
Stir into a red, oily, like substance.
Add whole tomatoes. Cento brand is widely available and very good.
Salt, garlic, and anchovy paste quantities will vary by preference.


Meatballs are also exceedingly basic:

Equal quantities of ground beef and ground pork.
Salt and pepper to taste.
Eggs
Bread crumbs.
Make into balls.
Throw into sauce as sauce heats.
Cook meatballs in sauce.

Variances in quantities and types can vary greatly. That's what makes difference sauces unique and preferred or disliked by different people. But these are the basics. When you start adding schit like sugar, chili sauce, scoops of butter, or whatever else some fugking grandma in Minnesota came up with after too many Tom & Jerry's one night, you're no longer making meatballs and marinara. You're making a pot of schit some retard in Minnesota thought was good.


You're welcome,
Flave


Originally Posted by Geno67
Trump being classless, tasteless and clueless as usual.

Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
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Originally Posted by deflave
The basics of a marinara are exceedingly basic:

Satuee onion in olive oil.
Add garlic, and roughly half of a small can of tomato paste, and anchovy paste.
Stir into a red, oily, like substance.
Add whole tomatoes. Cento brand is widely available and very good.
Salt, garlic, and anchovy paste quantities will vary by preference.


Meatballs are also exceedingly basic:

Equal quantities of ground beef and ground pork.
Salt and pepper to taste.
Eggs
Bread crumbs.
Make into balls.
Throw into sauce as sauce heats.
Cook meatballs in sauce.

Variances in quantities and types can vary greatly. That's what makes difference sauces unique and preferred or disliked by different people. But these are the basics. When you start adding schit like sugar, chili sauce, scoops of butter, or whatever else some fugking grandma in Minnesota came up with after too many Tom & Jerry's one night, you're no longer making meatballs and marinara. You're making a pot of schit some retard in Minnesota thought was good.


You're welcome,
Flave
The sugar balances out the acidity of the tomatoes. Especially if you're using canned tomatoes which will be more acidic due to the canning process. It doesn't make it sweet it makes it balanced.

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Originally Posted by deflave
When you start adding schit like sugar, chili sauce, scoops of butter, or whatever else some fugking grandma in Minnesota came up with after too many Tom & Jerry's one night, you're no longer making meatballs and marinara. You're making a pot of schit some retard in Minnesota thought was good.
So you're saying you don't like hotdish?

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Originally Posted by Poot_Carr
The sugar balances out the acidity of the tomatoes. Especially if you're using canned tomatoes which will be more acidic due to the canning process. It doesn't make it sweet it makes it balanced.

OK, grandma.


Originally Posted by Geno67
Trump being classless, tasteless and clueless as usual.

Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
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Originally Posted by Whttail_in_MT
Originally Posted by deflave
When you start adding schit like sugar, chili sauce, scoops of butter, or whatever else some fugking grandma in Minnesota came up with after too many Tom & Jerry's one night, you're no longer making meatballs and marinara. You're making a pot of schit some retard in Minnesota thought was good.
So you're saying you don't like hotdish?

You mean casseroles?

Yes, casseroles are good.

But don't call it marinara when it isn't.


Originally Posted by Geno67
Trump being classless, tasteless and clueless as usual.

Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
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Tomatoes are supposed to be acidic.


I am MAGA.
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Originally Posted by Jim_Conrad
Tomatoes are supposed to be acidic.
Yes I know tomatoes are acidic. Tomatoes are also supposed to be sweet. Using canned tomatoes which adds acidity in the canning process the sugar balances that acidity out. You like really acidic sauce go ahead don't add sugar. I like a more flavorful balanced sauce

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Only one question, I am from Canada, what is a casserole?

I went to a restaurant and asked for Marinara Sauce, they served me Ketchup with a variety of spices and sugar, never went back.

Marinara, is as basic as it gets. In an authentic Marinara sauce the sliced garlic goes in first, and you cook it until it's golden brown, then you add the onions, tomatoes and basil and salt. Why complicate something so simple and delicious? The higher quality the tomatoes the better the Marinara sauce and that is why I use real San Marzano Tomatoes, they are considered the best tomatoes in the world.

I do put brown sugar in my spaghetti sauce, and moose meat, it that a casserole? lol

The video I posted it the real deal.

KB

Last edited by KillerBee; 12/10/22.

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Originally Posted by Poot_Carr
Originally Posted by Jim_Conrad
Tomatoes are supposed to be acidic.
Yes I know tomatoes are acidic. Tomatoes are also supposed to be sweet. Using canned tomatoes which adds acidity in the canning process the sugar balances that acidity out. You like really acidic sauce go ahead don't add sugar. I like a more flavorful balanced sauce

Ok, grandma.

The same can be accomplished via baking soda. But that is also for bumpkins that can’t eat tomatoes.

And it’s not marinara.


Originally Posted by Geno67
Trump being classless, tasteless and clueless as usual.

Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
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Originally Posted by deflave
The basics of a marinara are exceedingly basic:

Satuee onion in olive oil.
Add garlic, and roughly half of a small can of tomato paste, and anchovy paste.
Stir into a red, oily, like substance.
Add whole tomatoes. Cento brand is widely available and very good.
Salt, garlic, and anchovy paste quantities will vary by preference.


Meatballs are also exceedingly basic:

Equal quantities of ground beef and ground pork.
Salt and pepper to taste.
Eggs
Bread crumbs.
Make into balls.
Throw into sauce as sauce heats.
Cook meatballs in sauce.

Variances in quantities and types can vary greatly. That's what makes difference sauces unique and preferred or disliked by different people. But these are the basics. When you start adding schit like sugar, chili sauce, scoops of butter, or whatever else some fugking grandma in Minnesota came up with after too many Tom & Jerry's one night, you're no longer making meatballs and marinara. You're making a pot of schit some retard in Minnesota thought was good.

You're welcome,
Flave
Gotta brown the balls. At minimum in a hot oven, preferably in cast iron.

THEN into the sauce to finish cooking.

👍


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