2 cups canned tomato sauce
1 Med/Large Heirloom tomato (diced large)
1 tb minced fresh basil
1 tb of oregano
2 cloves of garlic minced
1/3 small onion minced
1 tsp salt
1/2 tsp MSG
1 tsp pepper
Saute onion and garlic for 5 min, combine all ingredients and simmer for an hour
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Im.not doing well mentally.
>Im.not doing well mentally.
???
Christ, do any of you cook?
1 can of Paul Neumann marinara sauce.
Heat over stove.
Pour in pasta.
Wa la.
One can tomato paste
1/4th cup of olive oil
Garlic pureed
Freshly roasted ground cumin & coriander
Rosemary
Dried basil
1 cup dashi
Sautee until deep red brown, periodically adding dashi to not get burned.
Add rest of the cup of dashi, 1 table spoon fish sauce. Reduce until desired.
Dried and salted egg yolk is good too, as is a bit of jaggery but that's not everyone's thing
>go to dollar store
>buy sauce
28 oz canned tomatoes (whole ones taste better than already crushed)
1 medium onion chopped
4 cloves of garlic minced
1T dry basil or 2T fresh
optional: 1 grated carrot, fish sauce or balsamic to taste
saute onion (and optional carrot) until it just starts to caramelize. saute garlic for 1 minute.
deglaze with balsamic if using.
add tomato (and optional fish sauce), and dry basil if you're using it, or add fresh basil at the end.
simmer 20 minutes.
i only use oregano for pizza sauce, or with chicken. also i usually don't put salt because i prefer to add romano cheese, it's salty and has more flavor.
hows that taste with all of the oil in it? Seems like a lot to me
forgot olive oil, i usually add a decent amount, almost enough to cover the onion. it gives it a good flavor and texture.
Saute onion and garlic until golden
Add a scoop of tomato paste and cook until slightly brown
Add a bunch of quartered fresh tomatoes
A bit of sugar, salt and pepper, oregano, basil, bay leaf
Cook until it's thick, about an hour depending on how much you make
Fish out bay leaf, stir in fresh parsley, done
That, to me, is homemade pasta sauce
mm
ITT: Plebs make retarded ketchup
>3 recipes so far
>no red wine mentioned yet
Enjoy your heinz-tier "sauce"
rude
i use this recipe
youtube.com
I enjoy the fat so I don't notice it but it could be rich for some people. especially the dashi, fish sauce and aged egg yolk.
You can always reduce the tomato paste and olive oil.
Garlic, onion, carrot, celery finely chopped and in pot to fry
Brown meat (1/3 ground pork, 1/3 ground veal, 1/3 ground beef) in separate pan
Drain fat
Add meat to veggies when aromatic
Cook together
Season lightly salt and pepper
Add two teaspoons tomato paste, some wine, and canned tomatoes
Simmer for as long as I want
Add basil and pepper salt to taste
Add cream and bay leaf just before finishing
Garnish with fresh parsley
Why is onion so important in fewds?
make that a bulb of garlic and hold the onion. where is the olive oil. and try to caramelize the tomato
knob of butter
tiny bit of oil
melt in pan
some flour
roux
salt and black pepper
some milk
besh mell
thin slices of cheddar, gloucetershire and/or red leicester, whatever i have
stir till smooth
walla
Flavor
Ketchup
As an onion hater, it pains me to admit that it provides a great flavour to foods. That paired with garlic provides an amazing base-layer of flavour with which to make the best sauces you've ever had.
>As an onion hater
>provides a great flavour to foods
what?
>i hate good things
Thank god someone else started posting white sauce before I did lol
This one is easy PZ boys dun worry.
Saute garlic, and protein of choice until cooked through. (Garlic can be cooked to desired browness; I like my shit dark af). Add a few Tbs. of white wine and reduce. Season.
Now add Heavy cream until you hit your serving size. Season with w.e you want at this point, I like to hit it with cajun seasoning and throw Japs. in for a nice change.
Now we're here boys.
Hit
it
With
the
PARM
bam. Easy cheesy sauce. You can fucks with adding other cheeses as well. Really flexible and fast af to make. Super unhealthy too. I love it.
I feel this. I also fucking HATE onions. I mean HATE THEM.
Fucking won't catch me cooking without em very often and I love the flavors they give to soups and sauces.
that's a nice pot of 'go 'za
>Bag of tomatoes, about 6
Dice those fuckers up and mash them with a tomato masher.
>Bottle of Heinz ketchup
For flavor.
>6oz of hydrogen peroxide
Now even as a topical antiseptic it goes well with a little garlic. You can mask the tingling after taste with a hint of lemon. Not too much mind you.
>Some crushed White Cheddar Cheeze-itz
Accept few substitutes
Pour all of this into your Ninja Blender and let it simmer for about an hour.
When done, place on top of your noodles of choice and garnish with some magnesium sulfate. If you'd like, you can actually sprinkle water on top of your garnish to reheat the dish!
Substitution for onions? In any fewds
Shallots. They are basically babii onions. A little sweeter, I little less poignant.
>28 oz canned tomatoes (whole ones taste better than already crushed)
>1 medium onion chopped
>4 cloves of garlic minced
>1T dry basil or 2T fresh
This looks like a simple starting point. Thanks.
If you have pencil and paper, write this down:
Newman's Own Sockarooni.
vidalia, walla walla, or cippolini onions.. both are sweet as fuck and not very onion-y, esp the vidalias.
if you're a faggot such as yourself who can't enjoy regular onion flavor, those are for you.
shallots can still be pretty pungent
butter
olive oil
minced garlic
fresh tomatoes, quartered
dried oregano
chilli flakes
salt
pepper
fresh basil
fry garlic in butter and oil on low heat
add tomatoes
add water until tomatoes are covered
add oregano, salt, pepper, chilli flakes
bring to boil then lower to a simmer
leave the kitchen
go jerk off
come back
once it starts to resemble a sauce, take out the tomato skins if you want
rip up some basil leaves and throw them in
done
this sauce has a wonderfully creamy texture and i have no idea why
>sauce from a can
gross
>poignant
I bet you have two cans in your pantry along with Campbell's soup and Chicken of the Sea.
I buy my sauce in jars, bought a good dozen of them about a month ago when the store brand went on sale for $1.25 each
Kys plzZZzZzz
You're not serious, are you?
Almost the exact recipe I use but I like hot Italian sausage instead of ground pork. Also add the bay leaf while it simmers otherwise it doesn't have time to contribute much flavor.
The best thing to up your sauce game is to deglaze generously with a hearty Italian red. Probably sounds obvious but if you haven't done it already you'll thank me later. And then you've got a nice glass that pairs perfectly with your meal!
>Never cook with a wine you wouldn't drink - Chef Boyardee
3-4 Tbs olive oil
small red onion, chopped
large clove garlic, chopped
1 1/2 cups chopped tomatoes
pinch hot pepper flakes
salt and pepper, to taste
Fry onion in oil, then add garlic. Add remaining ingredients and simmer for ten minutes.
Usually I'll throw in some fresh herb (basil, parsley or rosemary) depending on what the sauce is going with. But that's the basic sauce I use. But it is very basic. It's not going to work with shitty olive oil and/or poor quality tomatoes.
wa-la
Several leaves of wilted basil
1 large onion
Several cloves of fresh garlic
Onion powder
Garlic Powder
Pepper
1 1/2 cups Canola cooking oil
4 cans of contadina tomato sauce (only contadina makes me confident about the sodium content you need; sauce not puree or crushed tomatoes)
Add cans of tomato to pot, sprinkle with dry ingredients. Bring to boil.
In a separate pot add oil and simmer wilted basil, onion and garlic
Combine the two and cook for 30 minutes and then combine with bow pasta
Saute diced onion and garlic.
Add tomato paste
Deglaze pan with red wine
Add peeled and scooped pomorodio tomatoes (fresh if in season, canned for the rest of the year, mutti is my go to for canned tomatoes, only 1.20 euro for a big can)
Cook for like an hour
Put through a machine like on the left
Add fresh basil or oregano
Done