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Reply to "Doctoring up jarred pasta sauce to make it your own"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]What are your favorite add ins? How long do you simmer? [/quote] It is almost just as easy to make a quick sauce. I'm not a believer in oregano is sauce so I skip it. Here is the NYT recipe Yield: 3½ cups, enough for 1 pound of pasta 128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible ¼cup extra-virgin olive oil 7garlic cloves, peeled and slivered Small dried whole chile, or pinch crushed red pepper flakes 1teaspoon kosher salt 1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce[/quote] Way to read the room [/quote] NP. With all due respect, this NYT recipe is easier than some of the suggestions here for doctoring up bottled sauce; and it would taste a lot better. So I am glad it was posted. [/quote]
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