ksmith | Sauce

Adventures in marinara.

I used this recipe, pretty much. I used red wine instead of white, left out the parsley and red pepper flakes, and added two red peppers that I had roasted using these instructions.

Mistakes were made, I think. I didn't blanch the tomatoes to remove the skins, and I didn't seed/de-gel them, which I think contributed to what I think was excessive wateriness. I may not have let the Roma ripen long enough, so to compensate for perceived lack of flavor oomph, I added several large Black Crim, which added to the water as well. But it cooked down.

I think I used 4-5 lbs tomatoes. Amazing how they cooked down. But it was, I think, the best simple sauce I have ever had. Blew the doors off sauce with canned tomatoes. I didn't need to add sugar, or baking soda to neutralize the acid. The red peppers added something indefinable. It tasted great with spaghetti, but I could have eaten it by itself with a spoon.