As the title states, this is a "Basic Red Sauce", NOT spaghetti sauce. This is what you fix first and THEN, after it's started simmering, you get to add the spices that will make it into "yours".
I learned this from Nana when I was 7, and when I had it down well, I was taught how to enhance it for whatever dish it would be used for.
I gave it only four. Stars because it didn't mention using a scant amount of sugar to cut the natural acidity of the tomatoes. And, I would only use store bought canned tomatoes in winter, if I had none of my own. I used to can like a canning idiot! One of my friends said that if my cat stood too still in my kitchen, I'd probably can it !!! Now, when I "can", I only do 4 jars of anything. It's gotten way too difficult to can all day.
BTW...did you know you kill the flavor of tomatoes if you put them into refrigerate them??? That's why grocers put heirlooms at the top of the displays. HTH!
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As the title states, this is a "Basic Red Sauce", NOT spaghetti sauce. This is what you fix...