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Need help with spaghetti sauce using homegrown tomatoes!

If I make meatballs, does that mean that my sauce cannot have meat? I'm going to try not to use tomato paste. Any tips on how to make the sauce thick without using tomato paste? Any suggestions will be helpful!

asked by Scottielew almost 4 years ago
8 answers 1474 views
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pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

Meat on meat is kind of a bad idea---or at least it is in Italy. But it sounds like you are going Italian-American which is a different ballgame. In Italy you will never encounter spaghetti and meatballs. They would be separate courses. Americans tend to dump in a ton of tomato paste even though it's not necessary at all. If you have home grown tomatoes that's all you need---along with aromatics like onion, carrot and garlic. The rest is up to you. Your sauce, at least in my opinion, should not be thick. Italians like it loose, just clinging to the pasta shape.

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added almost 4 years ago

Thank you! I really appreciate it!

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added almost 4 years ago

What Pierino said. Using fresh tomatoes makes wonderful sauce; no need for tomato paste to thicken it, just cook until it reduces, it'll become the perfect consistency (not too thick, not watery). Also, remove the seeds from the tomatoes before putting in the pan, they'll make it more watery.

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Chops is a trusted home cook.

added almost 4 years ago

cookinginvictoria wrote a very informative article about making marina sauce that may be helpful with your tomatoes: http://food52.com/blog...

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June is a trusted source on General Cooking.

added almost 4 years ago

You need neither tomato paste nor meat to make a fabulous tomato sauce with your home grown tomatoes. There's a fabulous "Genius" Tomato Sauce from Marcella Hazan here on food52 that you might like to try. We love it with meatballs!

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added almost 4 years ago

Chef June and Lamb Chop...thank you so much!

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added almost 4 years ago

That's awesome! Thank you so much Victoria!

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