Homemade Spaghetti Sauce

[Anonymous]

Smitten Kitchen's version of the Scarpetta tomato sauce is amazing. Only good fresh though, not frozen.

[Anonymous]

Anonymous wrote:Even this time of year, canned tomatoes often work best for sauce -- you can mix in some fresh tomatoes, but good quality canned tomatoes, San Marzano typically preferred but get real San Marzano from Italy if you go that route not San Marzano style. I don't use a crockpot but with all respect to the pp cooking tomatoes on high for a few hours seems a bit unusual, though it may work fine.

That's funny. All the crockpot recipes I saw said to cook on high, for even longer than I did. I turned it to low because I was leaving the house.

[Anonymous]

Anonymous wrote:I would only use fresh tomatoes if they are very ripe plum tomatoes. "Salad" tomatoes are not meaty and flavorful enough, and often make an insipid sauce. An esteemed Italian chef once told me it's better to just go ahead and used good canned plum tomatoes.

/drool now I think I have to make some sauce. I have zucchini to use up, and it works well in a rich, red-winey tomato sauce with lots of chunks of onion, garlic, and green pepper.

Completely disagree. You can use non-plum tomatoes for great sauce too. Just squeeze the water out and/or cook slightly longer. I have 20 quarts of sauce in my pantry I canned a few weeks ago (that I do every year).

[Anonymous]

Okay, I'm open minded. I'll be right over to taste.