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marinara sauce
I bought a pack of assorted seafood that has calamari, mussels, shrimp, and
a few other things in it. It is intended to be mixed with a marinara sauce. I'm not a particular tomato paste fan, so was wondering about marinara sauces. Maybe even using a little Italian sweet sausage. Marinara sauce recipes, anyone? Steve |
marinara sauce
In article >,
"Steve B" > wrote: > I bought a pack of assorted seafood that has calamari, mussels, shrimp, and > a few other things in it. It is intended to be mixed with a marinara sauce. > I'm not a particular tomato paste fan, so was wondering about marinara > sauces. Maybe even using a little Italian sweet sausage. > > Marinara sauce recipes, anyone? > > Steve If you don't want to make it, Buittoni brand from the refrigerator section is fabulous. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
marinara sauce
On 2/25/2010 2:58 AM, Steve B wrote:
> I bought a pack of assorted seafood that has calamari, mussels, shrimp, and > a few other things in it. It is intended to be mixed with a marinara sauce. > I'm not a particular tomato paste fan, so was wondering about marinara > sauces. Maybe even using a little Italian sweet sausage. > > Marinara sauce recipes, anyone? > > Steve > > Easy to make and you can pretty much wing it. Chop an onion and sweat in olive oil in frying pan, add chopped garlic and parsley cook a little longer, then add a can of tomatoes (pick whatever chunkiness you like) and cook for maybe 6~7 minutes. Add some fresh basil or if using dry add it earlier. |
marinara sauce
"Omelet" > wrote in message ... > In article >, > "Steve B" > wrote: > >> I bought a pack of assorted seafood that has calamari, mussels, shrimp, >> and >> a few other things in it. It is intended to be mixed with a marinara >> sauce. >> I'm not a particular tomato paste fan, so was wondering about marinara >> sauces. Maybe even using a little Italian sweet sausage. >> >> Marinara sauce recipes, anyone? >> >> Steve > > If you don't want to make it, Buittoni brand from the refrigerator > section is fabulous. > -- > Peace! Om Duh. Why didn't I think of that? Of course, now you will have the marinara purists after you, right after the frozen vs. fresh pizza brigade get through thumping you. Good luck. Steve |
marinara sauce
Steve wrote on Thu, 25 Feb 2010 07:42:02 -0800:
> "Omelet" > wrote in message > ... >> In article >, >> "Steve B" > wrote: >> >>> I bought a pack of assorted seafood that has calamari, >>> mussels, shrimp, and a few other things in it. It is >>> intended to be mixed with a marinara sauce. I'm not a >>> particular tomato paste fan, so was wondering about marinara >>> sauces. Maybe even using a little Italian sweet sausage. >>> >>> Marinara sauce recipes, anyone? >>> >>> Steve >> >> If you don't want to make it, Buittoni brand from the >> refrigerator section is fabulous. -- Peace! Om > Duh. Why didn't I think of that? Of course, now you will > have the marinara purists after you, right after the frozen > vs. fresh pizza brigade get through thumping you. Good luck. Marinara sauce is so quick and easy to prepare that it seems pointless to use commercial varieties, especially, since I have to keep unused spaghetti sauce in the freezer and by the time it defrosts I could have made marinara sauce. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
marinara sauce
In article >,
"Steve B" > wrote: > "Omelet" > wrote in message > ... > > In article >, > > "Steve B" > wrote: > > > >> I bought a pack of assorted seafood that has calamari, mussels, shrimp, > >> and > >> a few other things in it. It is intended to be mixed with a marinara > >> sauce. > >> I'm not a particular tomato paste fan, so was wondering about marinara > >> sauces. Maybe even using a little Italian sweet sausage. > >> > >> Marinara sauce recipes, anyone? > >> > >> Steve > > > > If you don't want to make it, Buittoni brand from the refrigerator > > section is fabulous. > > -- > > Peace! Om > > Duh. Why didn't I think of that? Of course, now you will have the marinara > purists after you, right after the frozen vs. fresh pizza brigade get > through thumping you. Good luck. > > Steve They can have at it... <g> Imho, there is nothing wrong with the occasional meal cheat: <http://picasaweb.google.com/OMPOmelet/RavioliCheats#> I've bought those mixes that you speak of in the past. If you use Marinara, serve it over pasta. If you decide to make an asian sauce for it instead (involving grated fresh ginger root, pressed garlic, soy and oyster sauce and a little peanut oil), serve it over rice. Either way, a few small or sliced veggies of choice compliment it. Zucchini if serving over pasta, various other stuff the asian way. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
marinara sauce
"Omelet" > wrote in message ... > In article >, > "Steve B" > wrote: > >> "Omelet" > wrote in message >> ... >> > In article >, >> > "Steve B" > wrote: >> > >> >> I bought a pack of assorted seafood that has calamari, mussels, >> >> shrimp, >> >> and >> >> a few other things in it. It is intended to be mixed with a marinara >> >> sauce. >> >> I'm not a particular tomato paste fan, so was wondering about marinara >> >> sauces. Maybe even using a little Italian sweet sausage. >> >> >> >> Marinara sauce recipes, anyone? >> >> >> >> Steve >> > >> > If you don't want to make it, Buittoni brand from the refrigerator >> > section is fabulous. >> > -- >> > Peace! Om >> >> Duh. Why didn't I think of that? Of course, now you will have the >> marinara >> purists after you, right after the frozen vs. fresh pizza brigade get >> through thumping you. Good luck. >> >> Steve > > They can have at it... <g> > > Imho, there is nothing wrong with the occasional meal cheat: > > <http://picasaweb.google.com/OMPOmelet/RavioliCheats#> > > I've bought those mixes that you speak of in the past. If you use > Marinara, serve it over pasta. If you decide to make an asian sauce for > it instead (involving grated fresh ginger root, pressed garlic, soy and > oyster sauce and a little peanut oil), serve it over rice. > > Either way, a few small or sliced veggies of choice compliment it. > Zucchini if serving over pasta, various other stuff the asian way. > -- > Peace! Om I don't believe I have ever made an Alfredo sauce, or the like. I believe I could, as well as pesto, marinara, etc. But sometimes, it is just as easy to pour out some from the jar, add some extra ingredients to taste, and serve. I'm always called on to make gravy at family functions, and even Grandma thinks it's killer. Now that I am going to be doing some more cooking from scratch, I do think I will look into making some of these sauces, as it doesn't seem it would be that difficult. I just don't have a real palate for tomato paste. But when I make spaghetti sauce, to top it off, I always put in a jar of Ragu. Even Grandma likes it, and she IS picky. Steve |
marinara sauce
On 2/25/2010 11:10 AM, James Silverton wrote:
> Steve wrote on Thu, 25 Feb 2010 07:42:02 -0800: > > >> "Omelet" > wrote in message >> ... >>> In article >, >>> "Steve B" > wrote: >>> >>>> I bought a pack of assorted seafood that has calamari, >>>> mussels, shrimp, and a few other things in it. It is >>>> intended to be mixed with a marinara sauce. I'm not a >>>> particular tomato paste fan, so was wondering about marinara >>>> sauces. Maybe even using a little Italian sweet sausage. >>>> >>>> Marinara sauce recipes, anyone? >>>> >>>> Steve >>> >>> If you don't want to make it, Buittoni brand from the >>> refrigerator section is fabulous. -- Peace! Om > >> Duh. Why didn't I think of that? Of course, now you will >> have the marinara purists after you, right after the frozen >> vs. fresh pizza brigade get through thumping you. Good luck. > > Marinara sauce is so quick and easy to prepare that it seems pointless > to use commercial varieties, especially, since I have to keep unused > spaghetti sauce in the freezer and by the time it defrosts I could have > made marinara sauce. > And actually pretty comparable to a stir fry in efficiency. I made a marinara sauce last night and added some cubed chicken thighs and it took about as long as the time to boil the pasta. |
marinara sauce
On Feb 25, 1:23 pm, "Steve B" > wrote:
> [snips] > But when I make spaghetti sauce, to top it off, I always put in a jar of > Ragu. Even Grandma likes it, and she IS picky. > Chances are excellent that you could accomplish the same thing by adding a hefty amount of sugar instead of the Ragu. -aem |
marinara sauce
On 2/25/2010 6:55 PM, aem wrote:
> On Feb 25, 1:23 pm, "Steve > wrote: >> [snips] >> But when I make spaghetti sauce, to top it off, I always put in a jar of >> Ragu. Even Grandma likes it, and she IS picky. >> > Chances are excellent that you could accomplish the same thing by > adding a hefty amount of sugar instead of the Ragu. -aem > > Reminds me of a story my buddy told me. He would take his mother (now deceased) who was used to the almost dessert topping in sweetness jarred sauces to a local Italian restaurant and the first thing she would do is open a couple sugar packets and sprinkle it over her dish that had red sauce. |
marinara sauce
Steve B wrote: > I bought a pack of assorted seafood that has calamari, mussels, > shrimp, and a few other things in it. It is intended to be mixed > with a marinara sauce. I'm not a particular tomato paste fan, so was > wondering about marinara sauces. Maybe even using a little Italian > sweet sausage. > Marinara sauce recipes, anyone? > > Steve Simple marinara - from my wife's Neapolitan mother (Americanized version) 1 28oz can of chunky crushed tomatoes (Furmano's are the ones we find here - if you can't find chunky, get regular crushed tomatoes and add a small can of diced tomatoes) 1 large sweet onion, coarsely chopped (Maui, Texas Sweet, Peruvian, Vidalia - depends on the season) 2 cloves garlic, chopped 1/2 tsp Italian Spices, black pepper, and salt if you use it. 2 tsp olive oil Heat the olive oil in a pot Add the onion and cook on med-high until translucent and a bit soft, about 5-8 minutes. Lower the heat to medium and add the garlic. Allow to cook for a few minutes. Add the tomatoes, spices, pepper and salt Give it a stir, set the heat to low, and cover the pot. Let sauce simmer for at least an hour, preferably two hours. This uncomplicated sauce gets its sweetness from the onions, and has a light consistency. It's very tasty ... perfect with seafood or delicate pasta items like manicotti and stuffed shells. Eat well and be happy, Keith --- news://freenews.netfront.net/ - complaints: --- |
marinara sauce
On Wed, 24 Feb 2010 23:58:34 -0800, "Steve B"
> wrote: >I bought a pack of assorted seafood that has calamari, mussels, shrimp, and >a few other things in it. It is intended to be mixed with a marinara sauce. >I'm not a particular tomato paste fan, so was wondering about marinara >sauces. Maybe even using a little Italian sweet sausage. > >Marinara sauce recipes, anyone? I've used the following from a fellow RFC foodie for a while now. Pretty basic and pretty good: @@@@@ Now You're Cooking! Export Format Marinara Sauce sauces 3 medium onion; diced 4 cloves garlic; minced 1 green bell pepper; diced 1 tablespoon oregano 1 tablespoon parsley 1 teaspoon basil 1 teaspoon marjoram 15 ounces tomato sauce 12 ounces tomato paste 15 ounces tomato; cut up 1 dash cayenne salt and pepper; to taste 1 tablespoon sugar 3 tablespoons olive oil Saute' onion, garlic, and green pepper in olive oil. Add the spices, salt, cayenne and black pepper, and simmer for 3-4 minutes. Add the tomato products and the sugar. Cook for 1 1/2 to 2 hours. Notes: rec.food.cooking - BILL REILEY Yield: 6 servings Terry "Squeaks" Pulliam Burd -- "If the soup had been as warm as the wine, if the wine had been as old as the turkey, and if the turkey had had a breast like the maid, it would have been a swell dinner." Duncan Hines |
marinara sauce
Terry wrote on Thu, 25 Feb 2010 17:31:07 -0800:
>> I bought a pack of assorted seafood that has calamari, >> mussels, shrimp, and a few other things in it. It is >> intended to be mixed with a marinara sauce. I'm not a >> particular tomato paste fan, so was wondering about marinara >> sauces. Maybe even using a little Italian sweet sausage. >> >> Marinara sauce recipes, anyone? > I've used the following from a fellow RFC foodie for a while > now. Pretty basic and pretty good: > @@@@@ Now You're Cooking! Export Format > Marinara Sauce > sauces > 3 medium onion; diced > 4 cloves garlic; minced > 1 green bell pepper; diced > 1 tablespoon oregano > 1 tablespoon parsley > 1 teaspoon basil > 1 teaspoon marjoram > 15 ounces tomato sauce > 12 ounces tomato paste > 15 ounces tomato; cut up > 1 dash cayenne > salt and pepper; to taste > 1 tablespoon sugar > 3 tablespoons olive oil > Saute' onion, garlic, and green pepper in olive oil. Add the > spices, salt, cayenne and black pepper, and simmer for 3-4 > minutes. Add the tomato products and the sugar. Cook for 1 > 1/2 to 2 hours. > Notes: rec.food.cooking - BILL REILEY > Yield: 6 servings > Terry "Squeaks" Pulliam Burd You can even make Marinara sauce without cooking according to Nigeller who has a recipe for "Ur-Marinara". I tried it once but never again! -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
marinara sauce
Dan Abel wrote: > In article > >, > aem > wrote: > >> On Feb 25, 1:23 pm, "Steve B" > wrote: >>> [snips] >>> But when I make spaghetti sauce, to top it off, I always put in a >>> jar of Ragu. Even Grandma likes it, and she IS picky. >>> >> Chances are excellent that you could accomplish the same thing by >> adding a hefty amount of sugar instead of the Ragu. -aem > > Took the words right out of my fingers! > > Many folks on this very group swear that you should add sugar to > counterbalance the acid of the tomato. I don't agree, but that's just > me. Consumer Reports did a taste taste of commercial sauces. They > did a homemade sauce also. They added carrot for sweetness. I've tried carrots for sweetness, but it takes a long cook time for that sweetness to come out. Onions are quicker and a bit more savory. Keith --- news://freenews.netfront.net/ - complaints: --- |
marinara sauce
In article >,
"Steve B" > wrote: > > Imho, there is nothing wrong with the occasional meal cheat: > > > > <http://picasaweb.google.com/OMPOmelet/RavioliCheats#> > > > > I've bought those mixes that you speak of in the past. If you use > > Marinara, serve it over pasta. If you decide to make an asian sauce for > > it instead (involving grated fresh ginger root, pressed garlic, soy and > > oyster sauce and a little peanut oil), serve it over rice. > > > > Either way, a few small or sliced veggies of choice compliment it. > > Zucchini if serving over pasta, various other stuff the asian way. > > -- > > Peace! Om > > I don't believe I have ever made an Alfredo sauce, or the like. I believe I > could, as well as pesto, marinara, etc. But sometimes, it is just as easy > to pour out some from the jar, add some extra ingredients to taste, and > serve. > > I'm always called on to make gravy at family functions, and even Grandma > thinks it's killer. > > Now that I am going to be doing some more cooking from scratch, I do think I > will look into making some of these sauces, as it doesn't seem it would be > that difficult. > > I just don't have a real palate for tomato paste. > > But when I make spaghetti sauce, to top it off, I always put in a jar of > Ragu. Even Grandma likes it, and she IS picky. > > Steve In that case, do try that brand I recommended. It needs no additional spicing. If I plan to "dress up" a commercial red sauce, I use canned Hunts as it's only $.99 for a large can. Buitoni is more expensive. I'm not a real fan of Ragu. Too high in price for the amount of "help" it needs. imho. YMMV of course. :-) I rarely ever do Alfredo. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
marinara sauce
"Steve B" > wrote in message ... >I bought a pack of assorted seafood that has calamari, mussels, shrimp, and >a few other things in it. It is intended to be mixed with a marinara >sauce. I'm not a particular tomato paste fan, so was wondering about >marinara sauces. Maybe even using a little Italian sweet sausage. > > Marinara sauce recipes, anyone? > > Steve If you are going to use seafood use cioppino sauce or make the sauce. Please look here. http://www.scomas.com/?page=recipes -- Dimitri Searing http://kitchenguide.wordpress.com. |
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