Comments for Foodie Freak: What is that sauce on your spaghetti? at http://lakeconews.com , comment 1 to 3 out of 3 comments http://lakeconews.com Mon, 22 Mar 2010 03:58:10 +0100 FeedCreator 1.7.2 http://lakeconews.com/content/view/4477/919/#comment-5251 Made with fresh tomatoes from the garden, lasts for years in the freezer. From my oldest friends Italian Grandmother-in-law: BASIC TOMATO SAUCE Sandy\'s friend Theresa MELILLO (Italian) For one large pot (2-4 quarts, 3-4 dozen) of tomatoes: Saute 6-8 garlic cloves in extra virgin olive oil (2-3 TBLS) very slowly. (do not burn) (crush the garlic if you prefer) Saute 5-10 minutes if whole – until soft. Add one green bell pepper, chopped fine, sauté another 5-10 minutes. Add chopped tomatoes. No need to skin unless you prefer to. Cut each into six or eight pieces. (Approx 3 doz med tomatoes). Bring to boil, stirring occasionally. Add 10-12 small Basil leaves, chopped. Or 2 tsp Basil powder. Add 2+ Tbls chopped Italian Parsley. 2 tsp each sea salt and black pepper 2 tsp Celery salt 4 tsp Oregano Simmer 2-3 hours (usually 3) or til reduced by half. Let cool. Dissolve tomato skins with submersible blender, in pot, if you have one. Put in jars and freeze. Leave 1\" airspace at top of jar. Leave lids slightly loose to allow for expansion. I don’t add onions as I usually sauté the onions with the meat in meat dishes. For spaghetti sauce, add 2 tsp Italian Seasoning, sautéed onion, and more garlic if desired. Brown 1-1/4 lb hamburger per 16 oz pasta. - helenemw Sun, 08 Jun 2008 15:38:19 +0100 http://lakeconews.com/content/view/4477/919/#comment-5249 Back in Northern New Jersey where I grew up the Italian families I knew called it \"Red Gravy\", \"Sauce\" to them was made from meat drippings and thickened with cornstarch or flour and would be what most people would call gravy. More than once or twice I would be invited to dinner and make the mistake of calling the delicious topping for pasta that grandma cooked up in the basement extra kitchen \"sauce\" and be corrected. Whatever you call it it was good, and usually took three generations working in several kitchens to prepare. - kd006 Sun, 08 Jun 2008 15:09:07 +0100 http://lakeconews.com/content/view/4477/919/#comment-5248 I really like the history of the sauce made for spaghetti. It sure helps to understand the differences in the sauces. KInd of like why some Mexican food uses flour tortillas and others use corn tortillas. Thanks for such an insightful article. Maybe I will have spaghetti tonight! It also brings up another question where do the white sauces come from? Thanks - Hydie Sun, 08 Jun 2008 15:08:12 +0100