Sassy Saucy
The first time I made this I was stunned. Stunned I tell you! Stunned at how good it was. And SO simple. Here is the recipe. Let me walk you through the modifications I've made.
First the brand of canned tomatoes DOES matter. The Italian San Marzano's are your best first choice, but they are sometimes hard to find and they are a bit pricey. The next best are Muir Glen Organic diced tomatoes. But they too are a bit pricey, but I did some research and taste testing (6 other brands) and it turns out that the Trader Joe's Organic Diced tomatoes are THE SAME! (Of course that might be because Trader Joe's put their private label on the Muir Glen)
The second secret to this recipe is the anchovy paste. Yes I'm sure that diced anchovies would be better, but the paste is convenient and lasts for months in the fridge.
I run the tomatoes through the food mill (medium setting). At first I used to throw away some of the pulp that was left, but now I just add it back in.
Note that I cook this down further than the recipe calls for. If I'm doing this for a spaghetti sauce I'll cook it for 45 minutes or more to thicken the sauce. If I'm making the sauce for a pizza I'll cook it even longer. If it is for the pizza sauce I'll drain it through a strainer before I spread it on the dough to remove excess water. The longer you cook the more the flavor concentrates. Sometimes I'll double the recipe and reduce the volume by half.
Any questions? Leave me a comment.
Yours in fine intergalatic dining,
Mr. Spocko (last name unpronounceable by humans), Star Fleet Academy, SF, CA, Earth. Federation Sector, 0,0,0
First the brand of canned tomatoes DOES matter. The Italian San Marzano's are your best first choice, but they are sometimes hard to find and they are a bit pricey. The next best are Muir Glen Organic diced tomatoes. But they too are a bit pricey, but I did some research and taste testing (6 other brands) and it turns out that the Trader Joe's Organic Diced tomatoes are THE SAME! (Of course that might be because Trader Joe's put their private label on the Muir Glen)
The second secret to this recipe is the anchovy paste. Yes I'm sure that diced anchovies would be better, but the paste is convenient and lasts for months in the fridge.
I run the tomatoes through the food mill (medium setting). At first I used to throw away some of the pulp that was left, but now I just add it back in.
Note that I cook this down further than the recipe calls for. If I'm doing this for a spaghetti sauce I'll cook it for 45 minutes or more to thicken the sauce. If I'm making the sauce for a pizza I'll cook it even longer. If it is for the pizza sauce I'll drain it through a strainer before I spread it on the dough to remove excess water. The longer you cook the more the flavor concentrates. Sometimes I'll double the recipe and reduce the volume by half.
Any questions? Leave me a comment.
Yours in fine intergalatic dining,
Mr. Spocko (last name unpronounceable by humans), Star Fleet Academy, SF, CA, Earth. Federation Sector, 0,0,0
6 Comments:
Spocko, dare I say you are the ultimate Renaissance Man!
GradeSchoolTeach
Why thank you! I do hope you try it. I don't know if you have a food mill. If you don't a quick run through a food processor might work.
Do you think I should send this to the Queen of all things scrapbookin'?
You might also take a look at the Americas test kitchen recipe for spaghetti sauce. You can no longer view it on the website but you might be able to check out a copy of inside americas test kitchen from the library.
Funny you should mention that. I actually watched an episode of America's Test kitchen after I did all the canned tomato taste testing and they came to the same conclusion I did (Muir Organic) but since they didn't try Trader Joe's you'll just have to take my word on it.
I get Cook's illustrated (the same people who do America's Test Kitchen to see if I'm missing anything that might make it even GREATER!)
The basketball horn sounds Blaannnnnt! Foul! Moving Violation. In a hurry and putting the canned tomatoes through a strainer are not compatible. When one is in a hurry the operative word is dump, never touch a strainer.
Of course if you are REALLY in a hurry you buy a jar of sauce!
This recipe is not about being in a hurry. This is some of the best spaghetti sauce I've ever had. I'm just saying.
I was going to recommend this to a relative who has two small children when it was pointed out to me that 1) Children might not like it 2) Who has time for strainers/food mills?
If you are in that category I apologize.
To another relative who has three teenage boys who consume vast quantities of food I recommend a tripling of the recipe, it triples easily.
On the other hand all of these ingredients keep in the pantry or fridge and can be made when you don't want to go to the store and get a jar of sauce and don't have fresh tomatoes.
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