*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

*Real* Italian Spaghetti Sauce...
 

"Sammy" wrote in message
news:Isoef.13843$w85.12618@trnddc02...

"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.



If you were in Rochester, I'd bet you a case of beer you couldn't tell the
difference between San Marzano and any of the the better canned products
produced domestically. If you could, the whole experiment would change in
two months due to the vagaries of weather in both places.

*Real* Italian Spaghetti Sauce...
 

I need the Osso Buco Recipe!!!
Hey Remember me?
I'm the no spam girl who freaked everyone out by telling them about
over the "faded fiberglass" issue, http://www.pmpluster.com. But,
seriously, I have a date this weekend and need a really good Osso Bucco
Recipe. PLEASE Tell me about your mom's and do you happen to have any
good Italian Cream Cake recipies???

Lynn Cooper
the no SPAM Girl in Charlotte NC
18" Catalina Capri - 1985 (But I do not know how to sail it yet)
But I sure do know how to clean my FIBERGLASS!

*Real* Italian Spaghetti Sauce...
 

acoolway2sayit wrote:

I need the Osso Buco Recipe!!!
Hey Remember me?
I'm the no spam girl who freaked everyone out by telling them about
over the "faded fiberglass" issue, http://www.pmpluster.com. But,
seriously, I have a date this weekend and need a really good Osso Bucco
Recipe. PLEASE Tell me about your mom's and do you happen to have any
good Italian Cream Cake recipies???

You continued SPAM has been reported.

--
Skipper

*Real* Italian Spaghetti Sauce...
 

acoolway2sayit wrote:
I need the Osso Buco Recipe!!!
Hey Remember me?
I'm the no spam girl who freaked everyone out by telling them about
over the "faded fiberglass" issue, http://www.pmpluster.com. But,
seriously, I have a date this weekend and need a really good Osso Bucco
Recipe. PLEASE Tell me about your mom's and do you happen to have any
good Italian Cream Cake recipies???

Lynn Cooper
the no SPAM Girl in Charlotte NC
18" Catalina Capri - 1985 (But I do not know how to sail it yet)
But I sure do know how to clean my FIBERGLASS!


I think you mean 18' Catalina Capri.
Although I'm sure you don't have the ample rear end of a lot of the
righties in here, an 18 inch boat would be modest to the extreme.

*Real* Italian Spaghetti Sauce...
 

Thank you! I lived in FL but never visited Cucina D'Angelos.
Actually, the Mayor of Vero Beach married me and my X-Husband! Close
to Boca...

I will try this out this evening. And, I really appreciate it!
Thanks...

Lynn

*Real* Italian Spaghetti Sauce...
 

Thank you Skippy!

*Real* Italian Spaghetti Sauce...
 

"Skipper" wrote in message
...
acoolway2sayit wrote:

I need the Osso Buco Recipe!!!
Hey Remember me?
I'm the no spam girl who freaked everyone out by telling them about
over the "faded fiberglass" issue, http://www.pmpluster.com. But,
seriously, I have a date this weekend and need a really good Osso Bucco
Recipe. PLEASE Tell me about your mom's and do you happen to have any
good Italian Cream Cake recipies???

You continued SPAM has been reported.

--
Skipper

Reported to whom, asshole?

*Real* Italian Spaghetti Sauce...
 

"Doug Kanter" wrote in message
...

If you were in Rochester, I'd bet you a case of beer you couldn't tell the
difference between San Marzano and any of the the better canned products
produced domestically. If you could, the whole experiment would change in
two months due to the vagaries of weather in both places.


And you'd most likely lose. The San Marzano's (plum) are meatier and not as
sweet or acidic as the domestic variety.
The taste (for me) is even more noticeable once cooked, especially if the
sauce isn't ruined with too much spice.