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post #16 of 18

3/23/08 at 12:09am

macuser3of5

Posts: 2,543
Joined: 4/2006
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I usually use a base of tomato sauce (12 oz can? not a huge one), toss in a few cubed roma tomatoes, some chopped green bell pepper, fresh basil and some ground pepper, and I add a splash or two of balsamic vinegar, and bring it to a boil and them simmer. Just do what you think will taste good. The main thing you will discover is that making a red sauce is easy, and will taste way better than that canned junk.

post #17 of 18

3/23/08 at 4:42am

ChicagoRon

Posts: 5,700
Joined: 1/2007
Location: Chicago, IL
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I don't have a copy handy, so I'm not POSITIVE she addresses it, but I would recommend checking out Shirley O. Corriher's "Cookwise" regarding what will work in the freezer and what won't. My instinct is that you do want to simmer extra before freezing to concentrate things and get rid of extra water. You can always add water or stock when you reheat. Next, I'm thinking if you are willing to invest in the equipment, canning just works better than freezing for this product. I've never canned anything myself, but I think the bell jars and vacuum are fairly inexpensive and pay for themselves. you can also can salsa, pickles, kimchee, whatever......

post #18 of 18

3/23/08 at 4:49pm

hi-val

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Joined: 1/2008
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Quote:

Originally Posted by macuser3of5

I usually use a base of tomato sauce (12 oz can? not a huge one), toss in a few cubed roma tomatoes, some chopped green bell pepper,

Do you sweat/saute the peppers first? When I cook with them, I do this or roast them if I have time, it really kills that grassy vegetal taste and adds a new level of sweetness and depth to it.

When I'm making tomato sauce, I make a kind of Italian mirepoix with onions, garlic, peppers, carrots or whatever else is in the fridge. Sweat that down and then add in the tomatoes.