[Sca-cooks] Garlic

[Sue Clemenger]

Some of the commercial spaghetti sauces are perceptibly sweet, at least to
my taste.  And I'm fond of sweets, so it's not necessarily an "eeeuuuw"
thing with me.   Having recently happened upon a recipe for a quick homemade
sauce, though, I hope not to have to resort to the cheaper sauces my budget
adjusts my tastes to.  If that makes any sense. <g>  (pre-caffeine)
The recipe, before anyone accuses me of being a spoon tease, is basically a
large can of crushed tomatoes, simmered with basic italian herbs (tm).
Comes out a little chunkier than sauce made from pureed tomatoes (or
commercial), but not as chunky as a marinara.  When I have the time and
inclination, I love to do an all-day simmered sauce with beef and pork and
all kinds of goodies in it, but the quick version can't be beat for
something easy to fix when I get home and have to cook dinner.  Sauce is
pretty much done by the time the pasta is....
--Maire

----- Original Message -----
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, October 20, 2005 6:12 AM
Subject: Re: [Sca-cooks] Garlic

<snipped>


>
> I very rarely purchase ready-made spaghetti sauce (though I've recently
> discovered a Vodka Marinara that's pretty good...).  When I make my own,
> I use a pinch of sugar in the sauce (along with all of the usual
> ingredients.  The idea here is to firstly enhane the flavor of the other
> ingredients and secondly to cut a bit of the acidity from the tomatoes.
> I don't believe you can even taste a sweet taste to the sauce, however.