"kilikini" > wrote in message
...
> 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. At this point, add whatever
> else you like - olives, mushrooms, peppers, zucchini, spinach.
>
> Let it go until the flavors blend and the veggies have cooked. If you
> prefer a smoother sauce, blend it, but take out the bay leaf before you
> do.
>
> Some people might like to cook the onions and garlic first, but I just do
> it all together because I simmer it for a couple of hours. It's really a
> simple process, but it does take time on low heat.
>
> kili
>
You can put carrot, onion, celery, and garlic into the pan without sauteing
but the end result is much different than if you saute the sofrito first.
Use onion, celery and some carrot diced. Garlic is optional, depending on
what you're trying to accomplish. Marcella Hazan uses both. The important
point is that the end result is quite different; for her two different
recipies.

I like to saute first.

To each his own.

Kent