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  Topic Review (Newest First)
02-05-2019 09:01 AM
Sachertorte It’s got something to do with anemia, but basically no matter how much dark, leafy veg, carbs and stuff I would eat, I’d always be exhausted - even the tablets didn’t do much. However, after introducing meat into my diet again, I have lots of energy which is nice - as I was starting to get pretty depressed not being able to do much
02-04-2019 05:51 PM
David3
Quote:
Originally Posted by Sachertorte View Post
Haha! Oh yeah, d’uh! Good point David3. Total blonde moment I had there I’m not a vegetarian (can’t be for health reasons), and I totally forgot to modify it for this board


That looks like a good spicy sauce-good stuff.
May I ask what health issue you are addressing?


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02-04-2019 03:39 PM
Sachertorte Haha! Oh yeah, d’uh! Good point David3. Total blonde moment I had there I’m not a vegetarian (can’t be for health reasons), and I totally forgot to modify it for this board
02-04-2019 02:45 PM
David3
Quote:
Originally Posted by Sachertorte View Post
Hello, I was wondering if anyone could give me a few pointers on my tomato sauce recipe. I was planning on having a cooking date with the guy I’m interested in, and since they want to make a pizza pie, I thought I would contribute the sauce since I’m pretty decent at making them. Any improvements and tips would be very welcome.


Ingredients:
  • 1/3 Cup of good-quality, extra-virgin olive oil
  • A pinch of red-pepper flakes
  • 5 crushed garlic cloves
  • 3/4 cup of chopped, red onion
  • 1/2 teaspoon of dried oregano
  • 1 teaspoon of fresh, chopped oregano
  • 1/2 teaspoon of dried basil
  • 1 teaspoon of fresh, chopped basil
  • 1 teaspoon of fresh, dried mint
  • 1 teaspoon of honey
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of ground, black pepper
  • 1/3 cup of freshly grated Parmesano Reggiano cheese
  • 2 tablespoons of Pancetta drippings
  • Dash of red wine vinegar
  • Juice from one lemon
  • 2 quarts of fresh, plum tomatoes
  • 2 pints vegetable stock (really depends on how much sauce you want and how long you will simmer it for)


Method:
  1. In a large bowl, squish the tomatoes until you have decent sized (not small) chunks.
  2. In a large saucepan or pot, add the olive oil, red pepper flakes, garlic, dried (not fresh) herbs and onion. Bring up the temperature slowly, giving the oil plenty of time to be infused with the other flavours.
  3. Once the onion is sizzling and has been caramelised, add the tomatoes and 3/4 of the total vegetable stock and bring to a boil, then add a heat diffuser underneath the pot, and reduce the temperature to a slow simmer.
  4. Slow simmer for any number of hours until desired serving time, making sure to top-up the liquid volume with little bits of vegetable stock, to ensure the sauce stays the correct consistency.
  5. 5 to 10 minutes prior to serving, stir in the drippings, lemon juice, vinegar, honey, salt and pepper.
  6. At serving, stir in the fresh herbs, add to pasta, and sprinkle the cheese (and a few reserved basil leaves) on top of the sauce.

This looks great! To make the recipe vegetarian, I would omit the pancetta drippings, as pancetta is a type of pork bacon.
.
02-03-2019 11:30 AM
Sachertorte
Tomato Sauce Recipe

Hello, I was wondering if anyone could give me a few pointers on my tomato sauce recipe. I was planning on having a cooking date with the guy I’m interested in, and since they want to make a pizza pie, I thought I would contribute the sauce since I’m pretty decent at making them. Any improvements and tips would be very welcome.


Ingredients:
  • 1/3 Cup of good-quality, extra-virgin olive oil
  • A pinch of red-pepper flakes
  • 5 crushed garlic cloves
  • 3/4 cup of chopped, red onion
  • 1/2 teaspoon of dried oregano
  • 1 teaspoon of fresh, chopped oregano
  • 1/2 teaspoon of dried basil
  • 1 teaspoon of fresh, chopped basil
  • 1 teaspoon of fresh, dried mint
  • 1 teaspoon of honey
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of ground, black pepper
  • 1/3 cup of freshly grated Parmesano Reggiano cheese
  • 2 tablespoons of Pancetta drippings
  • Dash of red wine vinegar
  • Juice from one lemon
  • 2 quarts of fresh, plum tomatoes
  • 2 pints vegetable stock (really depends on how much sauce you want and how long you will simmer it for)


Method:
  1. In a large bowl, squish the tomatoes until you have decent sized (not small) chunks.
  2. In a large saucepan or pot, add the olive oil, red pepper flakes, garlic, dried (not fresh) herbs and onion. Bring up the temperature slowly, giving the oil plenty of time to be infused with the other flavours.
  3. Once the onion is sizzling and has been caramelised, add the tomatoes and 3/4 of the total vegetable stock and bring to a boil, then add a heat diffuser underneath the pot, and reduce the temperature to a slow simmer.
  4. Slow simmer for any number of hours until desired serving time, making sure to top-up the liquid volume with little bits of vegetable stock, to ensure the sauce stays the correct consistency.
  5. 5 to 10 minutes prior to serving, stir in the drippings, lemon juice, vinegar, honey, salt and pepper.
  6. At serving, stir in the fresh herbs, add to pasta, and sprinkle the cheese (and a few reserved basil leaves) on top of the sauce.

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