Actually, I'd suggest trying Kenzi's red sauce. It's pretty versatile, and is great for punching a rich tomato taste. http://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html
This unique recipe, featured in Jenny Steinhauer's column, is outstanding - especially with the fresh basil now in season.
https://food52.com/recipes/5582-cold-sauce
Very important: it must sit at least 24 hours. ;o)
No, I use at most half of the liquid. I prefer to let the tomatoes break down and release their own juices rather than using too much liquid from the can. I find that using too much liquid from the can produces a watery sauce, particularly if I am making a quick marinara. Also, I suggest checking out the liquid in the can. Taste it and make sure that you want that flavor in your sauce. I prefer tomatoes packed in their own juices to tomatoes packed in puree.
It all depends on how you make your sauce. I use whole tomatoes packed in their own juices, then purée it. You should always cook the sauce long enough to rid it of the tinny flavor from the can, that all commercially canned tomatoes come with. I like to reduce my sauce, but to me, good red sauce isn't a quick process. Kind of like good pot roast.
If you want a really quick tomato sauce, that doesn't use canned tomatoes. Try this one: http://www.salon.com/2010/07/31/summer_tomato_pasta/
It's not traditional, but it's delicious when you can find really good summer tomatoes.
POLC, have you tried his ratatouille? I made it last year with Farmer's Market summer tomatoes. It's unreal. My freezer was full of it. I was obsessed. http://www.salon.com/2010/08/07/ratatouille_weapons_grade_style/
I'm making a sauce right now with good, canned tomatoes. I wouldn't dream of making a sauce with supermarket, "fresh" tomatoes. They have little to no flavor, and since a sauce is going to be cooked anyway, the processing the canned tomatoes go through doesn't make much of a difference. Just make sure the processing doesn't involve chemicals or artificial ingredients/additives and you'll be fine.
My sauce doesn't have a recipe. but I get whole peeled tomatoes, strain the juice out, rip the tomatoes in half and roast them (with onion and garlic) until deliciously brown, then I blend it all together and stew it with some good braising meats (short ribs, neck bones, country ribs, oxtails, etc.). I add a few more secrets, but that's a pretty basic red sauce. The meat is optional, of course, but it adds a depth of flavor. I've used dried porcinis in a pinch, just stew them with the sauce and blend.
I love Marcella's sauce, but for a traditional marinara, this is the method that I use: https://food52.com/blog/6807-how-to-make-any-marinara-sauce-in-5-steps-and-20-minutes You can use fresh tomatoes, if you have access to good, flavorful ones. Where I live, we won't see vine ripened tomatoes for at least a few more months. :)
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https://food52.com/recipes/5582-cold-sauce
Very important: it must sit at least 24 hours. ;o)
Are you all using the liquid in the can or not?
If you want a really quick tomato sauce, that doesn't use canned tomatoes. Try this one: http://www.salon.com/2010/07/31/summer_tomato_pasta/
It's not traditional, but it's delicious when you can find really good summer tomatoes.
My sauce doesn't have a recipe. but I get whole peeled tomatoes, strain the juice out, rip the tomatoes in half and roast them (with onion and garlic) until deliciously brown, then I blend it all together and stew it with some good braising meats (short ribs, neck bones, country ribs, oxtails, etc.). I add a few more secrets, but that's a pretty basic red sauce. The meat is optional, of course, but it adds a depth of flavor. I've used dried porcinis in a pinch, just stew them with the sauce and blend.
Voted the Best Reply!
http://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538