In article ,
"kilikini" wrote:

meatnub wrote:
Right now we buy Classico. But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

I would like to if it's not all that time consuming.

It is time consuming, but it tastes great and it doesn't have high fructose
corn syrup in it like the store-bought brands do.

Dice up some onion and garlic. Blanch tomatoes in hot water for 30 seconds,
peel. Let cool. Cut the tomatoes in half, deseed if you like, dice, and
add to the onions and garlic. In a pot with olive oil, toss in your
tomatoes, onions and garlic. Throw in some basil, oregano and a bay leaf.
I, (check the labels for corn syrup!), add canned tomato paste, canned
tomato sauce and a touch of red wine.

I'm sure nobody wants to hear this, but I checked my handy-dandy
nutrient database:

http://www.nal.usda.gov/fnic/foodcomp/search/

Fresh tomatoes have about 3% sugar, and canned tomato sauce has about
4%. The sugars are the same as in HFCS, and in about the same
proportion.

Of course, jarred sauce has about twice the sugar as canned tomato
sauce, and at least some is HFCS.

--
Dan Abel
Petaluma, California USA

"Victor Sack" ha scritto nel messaggio
.. .
Giusi wrote:

LOL I admit to wishing often for creme fraiche or sour cream, but then
one
couldn't eat it EVERY day. It would be nice to eat yours on the one day,
however.

Can't you find it in Italy, then? Not even as panna acida, p. acidula,
or p. con fermenti?
Or you can try and replace it with Greek yogurt (yogurt greco).

Victor

The one time I bought some horrifically expensive sour cream at Castroni in
Rome, it was baaaad. I think you have to be much farther north than Umbria
to find it freely in shops and markets.
I do use Fage Greek yogurt and it is tasty, but it is NOT creme fraiche nor
sour cream.

On Thu, 15 May 2008 17:39:40 +0200, "Giusi"
wrote:

"TammyM" ha scritto nel messaggio
...

"Giusi" You are such a dear! I'm sorry to have
caused you trouble looking for it, but I sure am grateful for the basic
recipe. Sounds wonderfully ta.sty.

Thanks so much, Giusi!

(is it Judith?)

ciao!
TammyM

Can be, but I am in my rebellious phase, ergo Giusi.


hmm. the first half-dozen hits when googling

guisi rebel

....turn up references to the black rebel motorcycle club, which is
apparently a band in california. babelfish was no help. so i am
puzzled.

your pal,
blake

"blake murphy" ha scritto nel messaggio
...
On Thu, 15 May 2008 17:39:40 +0200, "Giusi"
Can be, but I am in my rebellious phase, ergo Giusi.


hmm. the first half-dozen hits when googling

guisi rebel

...turn up references to the black rebel motorcycle club, which is
apparently a band in california. babelfish was no help. so i am
puzzled.

your pal,
blake

I like the name Giusi, but Italians will not allow me to have it unless my
name is Giuseppina, so I just took it to use on usenet. Such excitement!

On Fri, 16 May 2008 20:15:32 +0200, "Giusi"
wrote:

"blake murphy" ha scritto nel messaggio
.. .
On Thu, 15 May 2008 17:39:40 +0200, "Giusi"
Can be, but I am in my rebellious phase, ergo Giusi.


hmm. the first half-dozen hits when googling

guisi rebel

...turn up references to the black rebel motorcycle club, which is
apparently a band in california. babelfish was no help. so i am
puzzled.

your pal,
blake

I like the name Giusi, but Italians will not allow me to have it unless my
name is Giuseppina, so I just took it to use on usenet. Such excitement!


my nether regions are tingling.

your pal,
blake

Right now we buy Classico. But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

I'll throw mine in. If you want quick, use one big can of crushed
tomatoes and one big can of concentrated crushed tomatoes. The
concentrated is thicker, and the sauce doesn't need to cook down as
long.

Throw in some red wine and chicken broth, maybe 1/4 of each.

Season with S&P, Italian seasoning, and simmer for a while.

I usually sautee onion, green pepper, and garlic in the pan before
adding everything else.

I usally make sauce from my canned garden tomatoes, but whe those run
out for the year, this is how I make my sauce.

wrote:

But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

For me, almost any attempt at a sauce from canned/jarred/boxed
tomatoes and canned tomato paste, olive oil, fresh garlic, and dried
oregano comes out better than a jarred sauce, even a good one.

It has mainly to do, I think, with the garlic flavor being
better if it's been prepared recently. The tomato flavor
is about the same, canned or jarred.

It may also have something to do with what I've come to
be accustomed to.

Steve

For me, almost any attempt at a sauce from canned/jarred/boxed
tomatoes and canned tomato paste, olive oil, fresh garlic, and dried
oregano comes out better than a jarred sauce, even a good one.


I agree there. And if they happen to be the variey that has high
fructose corn syrup as the second ingredient....GAG!

In article ,
wrote:


For me, almost any attempt at a sauce from canned/jarred/boxed
tomatoes and canned tomato paste, olive oil, fresh garlic, and dried
oregano comes out better than a jarred sauce, even a good one.


I agree there. And if they happen to be the variey that has high
fructose corn syrup as the second ingredient....GAG!

I really don't care that much whether it's brown sugar, white sugar or
HFCS, I don't want pasta sauce as a dessert.

Also, depending on what you add, the salt can be a lot less also.

--
Dan Abel
Petaluma, California USA

"blake murphy" ha
I like the name Giusi, but Italians will not allow me to have it unless my
name is Giuseppina, so I just took it to use on usenet. Such excitement!


my nether regions are tingling.

your pal,
blake

That's not my fault.

On Sun, 18 May 2008 09:53:34 +0200, "Giusi"
wrote:



"blake murphy" ha
I like the name Giusi, but Italians will not allow me to have it unless my
name is Giuseppina, so I just took it to use on usenet. Such excitement!


my nether regions are tingling.

your pal,
blake

That's not my fault.

Slapping knee. Guisi - Floozy.... oh, you two kids!

--
See return address to reply by email
remove the smile first

On May 14, 7:56*pm, "Pete C." wrote:
kilikini wrote:

meatnub wrote:
Right now we buy Classico. But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

I would like to if it's not all that time consuming.

It is time consuming, but it tastes great and it doesn't have high fructose
corn syrup in it like the store-bought brands do.

Just for reference, not all the store bought brands have HFCS or
anything else "funky". Indeed the Classico that was referenced does not
contain anything at all "funky".

Classico Tomato Basil ingredients: Tomato puree (water, tomato paste),
Diced tomatoes (tomatoes, tomato juice, citric acid, calcium chloride),
onion, olive oil, salt, basil, garlic, garlic powder, spices, soybean
oil.

Soybean oil is kinda funky.
It would cost them a penny or so more a jar to use more olive oil
instead of the soy.

--Bryan

On Sun, 18 May 2008 09:53:34 +0200, "Giusi"
wrote:



"blake murphy" ha
I like the name Giusi, but Italians will not allow me to have it unless my
name is Giuseppina, so I just took it to use on usenet. Such excitement!


my nether regions are tingling.

your pal,
blake

That's not my fault.


it wasn't meant as a complaint.

your pal,
blake

victoria marinara is the best bottled sauce i have had

i stretch it with one can of crushed tomatoes it helps with the 6-8$ a jar price and it still tastes great