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Mario Unclogged: Marinara Sauce

I always put tomatoes through a food mill (smallest holes) to remove skins and seeds, which contribute the the bitter flavor people comment about. Nearly everyone I know puts sugar in their tomato sauce, even people "off the boat". Whenever I hear this, I know they aren't straining the tomatoes. It's a lot of work and makes a big mess, but I wouldn't make tomato sauce without doing it.

kamp54 at 5:01PM on 03/12/09

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From Recipes

Mario Unclogged: Marinara Sauce

I always put tomatoes through a food mill (smallest holes) to remove skins and seeds, which contribute the the bitter flavor people comment about. Nearly everyone I know puts sugar in their tomato sauce, even people "off the boat". Whenever I hear this, I know they aren't straining the tomatoes. It's a lot of work and makes a big mess, but I wouldn't make tomato sauce without doing it.

kamp54 at 5:01PM on 03/12/09

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Mario Unclogged: Marinara Sauce

I cant imagine making a marinara without basil, oregano, fresh black pepper or crushed red flake, and a bay leaf. Is the purpose of the carrot to take the acidic edge off of the tomatoes?

Also, I have seen real Italians add celery to their sauce as well. Not for me, thanks. btw, my mother was born in Venice of Italian parents, so that makes me anglo-venetian, but I learned to make sauce from my southern Italian buds.

amiel at 6:44AM on 05/16/09

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