Tomatoe sauce from scratch
07-02-2015, 07:03 AM
#31
Super Member
Join Date: Jun 2010
Location: Vermont
Posts: 7,013
Just 2 things - if you find Fried Green Tomatos too sour, sprinkle a WEE bit of sugar over the slices before you bread them.
Also, when you make a big batch of spaghetti sauce, and it is almost done and smelling so good, put a thick slice of Italian or French bread in a bowl. cover with sauce, add cheese if you wish. Eat with a fork or spoon. No need to wait until supper! We always did this when my stepmom made sauce.
Also, when you make a big batch of spaghetti sauce, and it is almost done and smelling so good, put a thick slice of Italian or French bread in a bowl. cover with sauce, add cheese if you wish. Eat with a fork or spoon. No need to wait until supper! We always did this when my stepmom made sauce.
07-02-2015, 07:31 AM
#33
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
For fried green tomatoes-
Yes, I use cornmeal too.......then after fried, I sprinkle just a tad of sugar on top!
When kids were small we would go to a farm, pick 5-6 bushels of Roma tomatoes....then I would make red sauce..jars and jars....to last the winter.....kids would come home from school....." Mom's canning red sauce!" Did peaches, pears and apples for applesauce too.......but my then house had a "summer kitchen" in the basement, so my house kitchen was not in total turmoil during canning season....also had a "wine cellar" for keeping all those jars.......was an old farm house........and as a newlywed watching my mother in law doing all that and saying "not me".... But later enjoying the process........now girls are grown and I am widowed....just me and cat......so why bother........but memories are good!
Yes, I use cornmeal too.......then after fried, I sprinkle just a tad of sugar on top!
When kids were small we would go to a farm, pick 5-6 bushels of Roma tomatoes....then I would make red sauce..jars and jars....to last the winter.....kids would come home from school....." Mom's canning red sauce!" Did peaches, pears and apples for applesauce too.......but my then house had a "summer kitchen" in the basement, so my house kitchen was not in total turmoil during canning season....also had a "wine cellar" for keeping all those jars.......was an old farm house........and as a newlywed watching my mother in law doing all that and saying "not me".... But later enjoying the process........now girls are grown and I am widowed....just me and cat......so why bother........but memories are good!
07-02-2015, 07:32 AM
#34
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Just 2 things - if you find Fried Green Tomatos too sour, sprinkle a WEE bit of sugar over the slices before you bread them.
Also, when you make a big batch of spaghetti sauce, and it is almost done and smelling so good, put a thick slice of Italian or French bread in a bowl. cover with sauce, add cheese if you wish. Eat with a fork or spoon. No need to wait until supper! We always did this when my stepmom made sauce.
Also, when you make a big batch of spaghetti sauce, and it is almost done and smelling so good, put a thick slice of Italian or French bread in a bowl. cover with sauce, add cheese if you wish. Eat with a fork or spoon. No need to wait until supper! We always did this when my stepmom made sauce.
07-06-2015, 02:32 PM
#37
Super Member
Thread Starter
Join Date: Jun 2010
Location: Longwood, Florida
Posts: 2,910
I never did do the green ones lol. The all got ripe. I do make a special Mex sauce with the ripe ones to put over eggs. It is called eggs motulanios. I put a little olive oil in the pan, add chopped tomatoes and chopped onion, salt B pepper and let it cook down. I normally add a piece of Scotch Bonnet (habanero Pepper).....
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