This is just a note to say that a couple Sundays ago, I made Joey's Mama's tomato sauce, and it was a very rewarding experience. Making sauce from scratch seems like such a labor intensive, exact science, but it is really not that hard, and any sauce you buy in a jar really does not compare. The only thing that is at all laborious is that you have to cook it a long time--i cooked mine for about three hours--but that's why it's a good Sunday activity. You get it on the stove, do some laundry, go to the gym, give it a stir once in a while. No big deal! And THEN you freeze what you don't use right then, which will be a lot. Here is a list of things I have made with this sauce:
-spinach ravioli in sauce
-angel hair pasta in sauce with sauteed eggplant and romano cheese
-ricotta filled whole wheat tortellini with chunks of roasted butternut, sauce.
-POLENTA PIZZA (this baby will have its own post.)
The only changes I made to Mama Vallese's sacred recipe is that I added some glugs of red wine (which I've seen Joey do when he makes it, so i figured it was ok), and sauteed some garlic with the vegetable mush before adding the tomatoes.
and i mushed those vegetables in a bowl with my trusty hand blender. i am telling you. you can do anything with that thing. it is the most universal kitchen appliance.
ok that's it. make this sauce this sunday. you won't be sorry. it will be really fulfilling.
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