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Old 08-16-2015, 04:16 PM
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Default Marinara

What I do... cooked 25 to mats from the garden, CSA, and a few left over from canning; scalded, peeled, and chopped into a sauce pan and boiled the snot out of them - added big handful of dried basil, dried petersile and a half can of tomato paste I had on hand. In another big sauce pan sautéed a large yellow onion, two teaspoon chopped garlic, and a cup of pinot noir simmered till reasonably thick. Towards the end added a whole box of sliced crimini mushrooms. There was enough leftover for three more meals.Normally I don't use that many tomatoes but wanted to use them up.

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Old 10-03-2015, 06:19 PM
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Default Re: Marinara

Just saw this, Johnny and it looks wonderful!

What is petersile?

What do you do with your meatballs?

Lee
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Johnny West (10-03-2015)
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Old 10-03-2015, 06:25 PM
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Default Re: Marinara

Petersile is parsley.

I refer to bake meatballs - basic recipe of chopped garlic, burger, eggs, Italian bread crumbs and parmesan. Sometimes I add raisins or dried currents.

I was going to do this last night but lunch was too big and didn't feel like it.
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Carolina Cooking (07-29-2016)
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Old 07-29-2016, 02:13 PM
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Default Re: Marinara

This is basically what I do but add red wine, tomato paste, carrot, sometimes mushrooms, and hamburger.

http://www.nickstellino.com/Recipes/...men=60&rec=130

I saw Nick do this many years ago on PBS.
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