*Real* Italian Spaghetti Sauce...
 

No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.

*Real* Italian Spaghetti Sauce...
 

"Sammy" wrote in message
news:O9nef.15733$rO4.4950@trnddc05...
No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.


Not true - as Italians enjoy their sauce all year long. where do you think
they keep their tomatoes for the winter?

*Real* Italian Spaghetti Sauce...
 

On Tue, 15 Nov 2005 15:29:50 GMT, "Sammy" wrote:

No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.

How do you blanch tomatoes? Is it just a matter of dropping them in boiling
water for a couple minutes?

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes

*Real* Italian Spaghetti Sauce...
 

"Dan J.S." wrote in message
...

"Sammy" wrote in message
news:O9nef.15733$rO4.4950@trnddc05...
No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.


Not true - as Italians enjoy their sauce all year long. where do you think
they keep their tomatoes for the winter?


The old timers canned fresh whole tomatoes for use anytime.
Myself, if there's no good fresh available I go with coluccio canned whole
tomatoes or any other San Marzano region brand.
Just make sure the tomatoes are "DOP" certified and you'll be fine.

*Real* Italian Spaghetti Sauce...
 

"John H." wrote in message
...

How do you blanch tomatoes? Is it just a matter of dropping them in
boiling
water for a couple minutes?


Take out the stem, cut a small "X" through the skin on top and boil until
the skin starts to peel. Once it does, pull them out quick, remove the skin
starting from the "X". Take about 30 to 60 seconds.

*Real* Italian Spaghetti Sauce...
 

"Sammy" wrote in message
news:Isoef.13843$w85.12618@trnddc02...
The old timers canned fresh whole tomatoes for use anytime.
Myself, if there's no good fresh available I go with coluccio canned
whole tomatoes or any other San Marzano region brand.
Just make sure the tomatoes are "DOP" certified and you'll be fine.

Don't you mean "WOP" certified. ; )

*Real* Italian Spaghetti Sauce...
 

This is the way my grandmother made her sauce, and it would make the house
smell like heaven.


"Sammy" wrote in message
news:O9nef.15733$rO4.4950@trnddc05...
No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.

*Real* Italian Spaghetti Sauce...
 

"Sammy" wrote in message
news:O9nef.15733$rO4.4950@trnddc05...
No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.


Depends on the time of year. Canned tomatoes are usually better than *some*
of the fresh plum tomatoes available in the supermarket. Not always, but
sometimes.

*Real* Italian Spaghetti Sauce...
 

John H. wrote:
On Tue, 15 Nov 2005 15:29:50 GMT, "Sammy" wrote:

No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.

How do you blanch tomatoes? Is it just a matter of dropping them in boiling
water for a couple minutes?

Not for a couple of minutes, but more like 30 to 40 seconds

*Real* Italian Spaghetti Sauce...
 

On Tue, 15 Nov 2005 17:04:15 GMT, "Sammy" wrote:


"John H." wrote in message
.. .

How do you blanch tomatoes? Is it just a matter of dropping them in
boiling
water for a couple minutes?


Take out the stem, cut a small "X" through the skin on top and boil until
the skin starts to peel. Once it does, pull them out quick, remove the skin
starting from the "X". Take about 30 to 60 seconds.

Thanks, Sammy!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes