I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine

elaine wrote:
I have a great recipe for meatballs but I don't like the sauce. It
calls for 2 cups of tomato ketchup(which I hate); also 1 cup brown
sugar, garlic powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding
some balsamic vinegar and brown sugar. Would this need to be
thickened. And if so with what...........flour? And I would love to
add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine

Ketchup doesn't make for a good tomato sauce... sorry, it's a condiment (and
not one I'm fond of, either).

Canned tomato sauce or canned diced tomatoes, cooked slowly over low heat.
Add some dried oregano or marjoram. Skip the brown sugar, it's absolutely
not necessary and at any rate 1 cup sounds really excessive! If fresh
tomatoes are used sometimes they are a bit acidic so the addition of a
*Tablespoonful* of sugar is sometimes warranted. Shouldn't be necessary if
you're using canned tomatoes.

Onions, yes. Garlic or garlic powder, absolutely. It shouldn't need to be
thickened. I definitely would *not* add cream. Brown your meatballs then
add to the slow-cooked sauce.

Jill

elaine wrote:

I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine



OHMYGOD. My teeth hurt just imagining how horribly sweet that "sauce"
must be? Not to mention devoid of any other flavor?
Go to www.deja.com and input "tomato sauce" and "rec.food.cooking" into
the search parameters, and you'll wind up with many decent sauces to
try. Ignore All that use ketchup, brown sugar.. and the garlic powder is
questionable, lol. You can't help but do better than what you've tried.
Honest.

"elaine" wrote in message
...
I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And
if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine



Here's the recipe I use when making spaghetti and meat balls. It comes from
Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant
in NYC. The only change I make is I add sauteed onions.

Marinara Sauce
Yields about 7 cups.

3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
Marzano)
1?2 cup olive oil
6 cloves garlic, minced
1 large yellow onion, minced
1 tablespoon kosher salt; more as needed
1?4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1?4 teaspoon dried oregano (or to taste)

If you're using whole tomatoes, put them in a large bowl and crush them
with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the onion
and saute until translucent then add garlic
garlic and sauté until lightly golden brown, about 2 minutes. Add the
tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring
occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken
slightly but shouldn't get too thick. Stir in the basil, pepper, and
oregano. Taste and add more salt as needed. Kate

Kate B wrote:


Here's the recipe I use when making spaghetti and meat balls. It comes from
Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant
in NYC. The only change I make is I add sauteed onions.

Marinara Sauce
Yields about 7 cups.

3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
Marzano)
1?2 cup olive oil

Is that REALLY 1/2 cup?? Seems excessive to me, and I LOVE the stuff!!

"elaine" wrote in message
...
I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And
if so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine

I make this probably 2 times a month. We love it.

I like to make a double batch and freeze, so the measurements are already
with the doubling in mind.

Basil Sauce - Great with meatballs.

1/3 cup of olive oil
2 handfuls of fresh basil (approx. 8 T or use 4 T of dry)
1 onion chopped finely
3 cloves of garlic chopped finely
1 30 ish ounce can of tomato sauce (sorry about ounces the cans are around
29 to 32 ounces don't remember)
1 30 ish ounce can of crushed tomatoes ( like to use Contadina for both
tomato products)

Saute' onion, garlic, and basil in olive oil until onion is soft. Add
tomato sauce and crushed tomatoes and simmer about 20 minutes.

Great with no meat at all on pasta, great with meatballs, can brown about 1
pound of ground beef and add to it.

Lynne

Elaine wrote:

I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

You've got the makings of a barbecue sauce there, albeit a rather uninspired
one... :-)


I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And
if so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Okay, sauté the onions, then add the tomatoes. Add some red wine vinegar if
you've got it, and just a pinch of white sugar. (Balsamic doesn't work all
that well here, to my way of thinking. If you want an arrabiata -- literally
"explosive", referring to sudden spiciness -- sauce you can add Tabasco
instead of vinegar.) Cook down to the consistency you want, adding the
garlic powder about halfway through. If you have basil, add it toward the
end. If you want, you can add cream toward the end of cooking, but avoid
boiling the sauce once the cream is added.

Bob

elaine wrote:
I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine




Is this for pasta, or for an hors d'oeuvre?

gp

"Kate B" wrote in message
ink.net...

"elaine" wrote in message
...
I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar,
garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding
some
balsamic vinegar and brown sugar. Would this need to be thickened. And
if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine



Here's the recipe I use when making spaghetti and meat balls. It comes
from
Fine Cooking magazine in an article by Frank Pellegrino of Rao's
restaurant
in NYC. The only change I make is I add sauteed onions.

Marinara Sauce
Yields about 7 cups.

3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
Marzano)
1?2 cup olive oil
6 cloves garlic, minced
1 large yellow onion, minced
1 tablespoon kosher salt; more as needed
1?4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1?4 teaspoon dried oregano (or to taste)

If you're using whole tomatoes, put them in a large bowl and crush them
with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the
onion
and saute until translucent then add garlic
garlic and sauté until lightly golden brown, about 2 minutes. Add the
tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring
occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken
slightly but shouldn't get too thick. Stir in the basil, pepper, and
oregano. Taste and add more salt as needed. Kate

Ok - this sounds good; I like the idea of boiling down the tomatoes. I will
be using canned tomatoes since I'm saving my 3 packets of (precious) garden
tomatoes carefully frozen in the fall. .But damn - I love the addition of
cream -- in anything really. However, will defer to y'all and not be
tempted. (thanks Jill).

E.

"elaine" wrote

Ok - this sounds good; I like the idea of boiling down the tomatoes.

Simmering, not boiling. Big difference in tomato sauce.

nancy

"Nancy Young" wrote in message
...

"elaine" wrote

Ok - this sounds good; I like the idea of boiling down the tomatoes.

Simmering, not boiling. Big difference in tomato sauce.

nancy

I know. Wrong wording on my part............

E.

In article ,
"elaine" wrote:

I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine

What will these little grenades be used for? Appetizers? You should be
able to fake a sweet-sour sauce, or else look one up and use it. Or
barbecue sauce?

On top of pasta with that sauce? Gack. Good luck.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

"elaine" wrote

"Nancy Young" wrote

"elaine" wrote

Ok - this sounds good; I like the idea of boiling down the tomatoes.

Simmering, not boiling. Big difference in tomato sauce.

I know. Wrong wording on my part............

Just making sure.

"Melba's Jammin'" wrote in message
...
In article ,
"elaine" wrote:

I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar,
garlic
powder and chopped onion.- that's ok.

I was thinking of reducing a couple of cans of tomatoes, maybe adding
some
balsamic vinegar and brown sugar. Would this need to be thickened. And
if
so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?

Elaine

What will these little grenades be used for? Appetizers? You should be
able to fake a sweet-sour sauce, or else look one up and use it. Or
barbecue sauce?

On top of pasta with that sauce? Gack. Good luck.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

No, no - not with pasta and not appetizers. My contribution for a family
gathering.

Big-batch Freezer Meatballs (recipe adapted from Saltscapes - Down East
Magazine)

3 lbs ground beef
1can evaporated milk
1 cup quick (not instant) rolled oats
1 cup soda cracker crumbs (28 squares)
1/2 cup chopped onion
2 tsp salt
pepper
2 tsps chili powder

and the sauce (which I didn't like)
2 cups ketchup
1 cup packed brown sugar
garlic powder
1/4 cup chopped onion

E.

Bob Terwilliger wrote:
Elaine wrote:


I have a great recipe for meatballs but I don't like the sauce. It calls
for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
powder and chopped onion.- that's ok.


You've got the makings of a barbecue sauce there, albeit a rather uninspired
one... :-)



I was thinking of reducing a couple of cans of tomatoes, maybe adding some
balsamic vinegar and brown sugar. Would this need to be thickened. And
if so with what...........flour? And I would love to add cream.

I'm sort of making this up, but trying to use stuff I have on hand.

Anyone - any suggestions?


Okay, sauté the onions, then add the tomatoes. Add some red wine vinegar if
you've got it, and just a pinch of white sugar. (Balsamic doesn't work all
that well here, to my way of thinking. If you want an arrabiata -- literally
"explosive", referring to sudden spiciness -- sauce you can add Tabasco
instead of vinegar.) Cook down to the consistency you want, adding the
garlic powder


I'm sure this was a typo and you meant "minced garlic"

about halfway through. If you have basil, add it toward the
end. If you want, you can add cream toward the end of cooking, but avoid
boiling the sauce once the cream is added.

Bob




--

saerah

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