recipe.
name of the brand.
either will do.
in comments, please.
Sunday, October 11, 2009
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5 comments:
Hmmm. My favorite is to buy whatever's on sale and then doctor it up with my own sweet basil, garlic, diced tomatoes, little bit of onion and some mushrooms. Does that count?
And, um... marinara is the red sauce, right?
I do what Gerb does. I actually buy regular tomato sauce, mix it with crushed tomatoes, then add a packet of McCormick's spaghetti sauce season, olive oil, balsamic vinegar, fresh basil, fesh garlic, a little diced onion, a few mushrooms. It's divine. I learned to do it pretty well living in far-east Russia where there is no such thing as spaghetti sauce!
I keep it simple. Saute some minced garlic (and sometimes onion) in olive oil. Then add a few seasonings: thyme, oregano or basil, sometimes a tiny bit of dried red pepper. Add crushed tomatoes, adjust seasonings to taste-- add a pinch of sugar if it is too acidic, add salt/pepper to your liking. If it's runny, add a squeeze of tomato paste (from a tube--awesome stuff). Toss with hot pasta and grate some parmesan over the top. Sorry I'm more of a recipe rambler/improviser, than an exact recipe type of person...
If I had more funds, I'd probably just by some Prego...but it is SO dang cheap to mix up some plain tomato sauce with some flava that I wind up doing that. It's a little different every time..but here are the basics: Can of tomato sauce,can of diced or stewed tomatoes (whatever I have on hand from the last sale) tomato paste if I want it thickened up a bit (or sometimes I'll just lightly blend half of the diced)bit of olive oil, basil, oregano, ground marjoram, thyme, rosemary...sometimes sage (or just use a bunch of Italian seasoning if you've got that) brown sugar to taste (teaspoon or so is average around here) and a teensy bit of Worcestershire as well. More often than not, I add a dash of ground cayenne pepper for warmth. The trick is to saute some fresh garlic and onion in a bit of olive oil first, then let the whole thing simmer. I'll start it in the early afternoon and let it simmer low 'til we're ready to throw some pasta on--or put in the crockpot if you've got to start it earlier. Of course, if you want an easy meat sauce, just start with browning some ground beef with the onion and garlic then take it from there. Also..it tastes almost as good made a second before boiling pasta as it does after simmering for a bit....no need to simmer all day if it's just not one of those days!
Hands down Prego. I've tested all kinds trying to find a better one out there and I just can't. In fact, I hesitated to comment since I'm new to your blog, but I'm that passionate about Prego that I couldn't walk away without sharing:)
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