Andy's Marinera sauce

Adillo303

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Andy's Marinera sauce


I keep wanting pasta during the week. I have been avoiding “Jar Sauces” because they often include sugar or HFCS (High Fructose Corn Syrup) as major players. I have found tow sauces that do not RAO's and La Victoria do not have sugar added. In my opinion Rao's is really good sauce. It is, however $10.00 a jar. Anyway, I decided to make sauce to have on hand. I usually make a meat sauce, but decided to try my hand at Marinara. First a trip to Wilipedia to make sure I was applying the correct term. Check. Then look up a few recopies to get the idea. Check. OK so what have I learned? There are lots of ways to make this stuff, so wing it. Here we go.


Ingredients:

6 Cloves Garlic, minced
½ cup Extra Virgin Olive oil
1 Medium to large onion
2 – 28 oz cans Tomato sauce
1 – 28 ox can Crushed tomatoes
1 14 oz can Diced tomatoes (Nothing but the tomatoes)
1 12 oz can Tomato paste
2 heaping Tbsp Basil
1 heaping Tbsp Fennel seeds
1 heaping Tbsp Italian seasonings
Generous pinch Salt
¾ Cup Chianti wine
1 Peeled potato, any kind



Procedure



  • Put the Olive Oil in a stock pot and heat it.
  • Add the Garlic and simmer it a bit, don't let it burn.
  • Add all the tomato products.
  • Turn the heat up to bring it to a boil.
  • While it is heating add the onion and seasonings.
  • Add the wine.
  • Add a whole potato, peeled.
  • When it just starts to boil, turn it down to simmer and simmer 3 hours or so, covered.
  • Stir it every once and a while.
  • After that, remove the potato and discard or eat it, I do the latter. I find that the potato takes the sharp edge off the tomato products.
  • When it cools, I portion and frieze it. Voila! Spaghetti sauce.
 

joec

New member
Gold Site Supporter
Interesting concept of the potato though. This is why I'm so particular about the brands of canned tomatoes I use in my tomato sauce. I only use three brands using other for other things but never sauces.
 

Adillo303

*****
Gold Site Supporter
Hi Joe - I try to use good stuff. I think I do. I certainly do not shop by price. I just finf that the potato makes it all well. I also do it in Chili. My daughter tried it and now her husband will eat chili without reaching for the rolaids.

The potato is pretty tasty BTW. I got this from my mom.
 

joec

New member
Gold Site Supporter
I've often used potatoes raw potatoes in chili also as well as soups where I got a little heavy handed with the salt. Just never thought of it in tomato sauce but I have saved it for future consideration. I've had sauces made by others that probably could use this idea though, especially when I have to reach for the pink liquid in the bottle after dinner.
 
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