Ruth Haffly wrote to Dave Drum <=-

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.

I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.

If you simmer it long enough it loses the "chunkiness". At least my
Mom's did. Me, I cheat and use a Cajun Boat Motor.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fire Roasted Tomato Bisque
Categories: Soups, Poultry, Vegetables, Chilies
Yield: 7 Servings

2 tb Oil
1 c Onion; diced
1 cl Garlic; minced
1/2 c Carrots; thin sliced
1/2 c Celery; thin sliced
28 oz Can fire-roasted tomatoes
1 Chipotle; fine minced
+=IN=+
1 tb Adobo sauce
4 c Chicken stock
2 tb Tomato paste
1 c Greek yogurt

When the wind chill is five below, any recipe with the word
"fire" in it sounds like a plan. This spicy, smoky soup
lives up to its name by warming you up (plus, it'll clear
your sinuses right out).

Heat oil over medium heat in a medium-size stockpot. Add
onion and a pinch of kosher salt. Stir until onions are
translucent (about 5 minutes).

Add the garlic, carrots, and celery, and cook an additional
three to five minutes.

Add the tomatoes and bring to a boil.

Add the chipotle pepper in adobo sauce, chicken stock, and
tomato paste, and bring back to a boil.

Cover partially, reduce heat to medium-low, and simmer,
stirring occasionally, until the vegetables are tender
(about 20 minutes).

Remove from heat and cool 5 minutes.

Use an immersion blender to puree until smooth.

Whisk in the Greek yogurt until fully incorporated, and warm
until the soup is heated thoroughly but not simmering.

Salt & pepper to taste.

Recipe from Chef Sarah Simmons

From: http://www.dailycandy.com

Uncle Dirty Dave's Archives

MMMMM

... The desire to take medicine distinguishes man from animals.
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Hi Dave,

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.

I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.

If you simmer it long enough it loses the "chunkiness". At least my
Mom's did. Me, I cheat and use a Cajun Boat Motor.

I'll leave the latter one semi chunky, usually cooking it for several
hours to cook off excess water. Sometimes I'll stir in some tomato paste
to thicken it up a bit, other times just serve it as is.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)