I use the cheap stuff as a base for soup.
Why not make your own to your liking and just can it up? It does take some time to do your sauce if using fresh tomatoes, but the canning process it not that horrible unless you add in your meat.That was a good video! I use jarred sauce more than I like to, comes in handy! I can always taste the sugar. I use Newman's Own because it's not so sweet!
I do make my own, sometimes. Have my aunt Cass' recipe! Easy works sme days!!Why not make your own to your liking and just can it up? It does take some time to do your sauce if using fresh tomatoes, but the canning process it not that horrible unless you add in your meat.
https://www.favfamilyrecipes.com/canned-spaghetti-sauce/This is the recipe that I can year after year.
https://www.favfamilyrecipes.com/canned-spaghetti-sauce/
Something I don’t think very many folks know is that typically the thicker the sauce, the “bulkier” the pasta. The thinner the sauce, the finer the pasta. For your vermicelli, it would go best with a very thin marinara or no sauce like in an antipasto as a filler.While this thread is about pasta sauce, pasta has many varieties and uses. I used to make a seafood pasta salad using ring pasta, which I am not seeing on this guide. For storage, I try to keep the thinnest spaghetti I can find, vermicelli.View attachment 111041
The 24oz canning jars work quite well preserving things for 2 people..
Anyone have experience with making, using a parmesan powder like this ?? I love, love the creamy sauce..
https://trailcooking.com/dry-mixes-seasonings/parmesan-cheese-sauce-powder-mix/
I try to make about 96 pints of sauce a year.I wonder how many of you make your own pasta sauce? Would you be willing to share your recipes?
Pasta is one of the things that is recommended for food storage, and we need sauce to go with it, tomato sauce or creamy Alfredo sauce. Do you make it and can it? Do you make it the day you serve it? Do you purchase premade sauce?
I haven't been eating much pasta in a few years, except in my summer pasta salad that I make about once a summer. Recently I made a recipe from Taste of Home for Oven baked spaghetti for a church event. For the recipe, I purchased some sauce. Then the recipe turned out so good, I decided to make it again for another church event. The first time I made the recipe, it was so much better than the second time. I used a different sauce, because I didn't even think about how different it would be with a different sauce.
I looked for recommendations of sauces and which ones are rated the best. OMG, you can pay $12 for a jar of sauce to get the "best" or "better" sauce. Not me, but I thought I might like to do a taste test, or to get some input on which ones you prefer to purchase, or your recipes to make and can some.
Also, any good recipes to use the sauce with? I'll post the baked spaghetti recipe later. It has gotten so many good responses by people who have eaten it.
Hubby would like #6I also make about 200 pints of salsa.
The salsa falls into one of 6 categories:
1. Kid safe
2.Wimpy
3.Mild
4. Medium
5. Hot
6. Granny's Flame Thrower Firestorm Hot
I'll keep that in mind.Hubby would like #6
This is basically how my Sicilian Nana used to make sauce. Except she used tomato paste with equal cans of water and a pinch of baking soda to reduce acid.Basic Tomato sauce:
3/4 cup onion (chopped)
5 cloves garlic (minced)
1/4 cup olive oil
2 (28 ounce) cans Crush Tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1(6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Preparation:
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is Soft.
- Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes.
- Stir in tomato paste, basil, 1/2 teaspoon pepper and simmer 30 minutes more.
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