/ck/ - Food & Cooking

[Anonymous No.13491319]

Hello /CK/ today I'll reveal my legendary tomato sauce.

Dice a medium/small onion and two garlic cloves.

Heat it in olive oil until it looks good.

[Anonymous No.13491321]

Lookin' good. I wanna eat it already!

[Anonymous No.13491325]

Add a can of diced tomatoes and a little bit of tomato paste, heat it in highest heat for 5 minutes.

Stir when it smells burnt.

[Anonymous No.13491335]

Put in some herbs you like.

I chose dried basil and oregano.

Salt and pepper to taste add some honey if it's too acidic.

Heat some more.

[Anonymous No.13491351]

This is a fast recipe takes under 15 minutes so the sauce needs to be blended.

Blend the sauce and heat some more.

This step isn't needed if you plan on heating the sauce longer.

[Anonymous No.13491363]

Toss some pasta in this bomb ass sauce and serve it.

This recipe cost next to nothing and taste better than store bought tomato sauce hope you'll enjoy it anon.

Bon appetit

[Anonymous No.13491572]

Mmmh tasty

[Anonymous No.13493826]

Hello

[Anonymous No.13493830]

>>13491319
>legendary tomato sauce
>is the most basic bitch sauce you can make
im not downing this sauce, it definitely has its place, but why would you ever call it legendary?

[Anonymous No.13493835]

>>13493830
Make it and eat it before you judge you gay homo

[Anonymous No.13493838]

>>13493835
thats literally the sauce everyone makes when they only have 30 minutes to cook you retard. everyone and their dad lived off of this while going to school

[Anonymous No.13493849]

>>13493835
He's right homo

[Anonymous No.13493850]

>>13493830
>>13493838
Shut the fuck up this sauce is different from the rest.

[Anonymous No.13493861]

>>13493830
he's just exaggerating a bit to make the thread more entertaining

[Anonymous No.13493880]

>>13493838
thats what i thought homo, just keep being a homo

>>13493849
gay boi homo lover

[Anonymous No.13493899]

This sauce is fit for kings

[Anonymous No.13495312]

Looks tasty

[Anonymous No.13495409]

>>13493830
>>13493838
Now I'm left wondering what a legendary tomato sauce looks like.

[Anonymous No.13495415]

>>13495409
Fresh ingredients + a little parmesan cheese.

And longer cook time.

[Anonymous No.13495493]

>>13495409
> Hand picked tomatoes by virgins in the hillsides of italy.
> Herbs grown under constant super vision by monks praying the ancient prayers of wisdom and healing
> Olive Oil pressed by royal elephants and gathered in basins made of gold and amber
> All ingredients stewing for a minimum of 10 years, heated by the burning of preggo employees
> Lacto fermented in aged sherry casks, tasted daily for ideal tang and flavor.
> Jarred by Italian grandmothers and hand delivered.

[Anonymous No.13495499]

>>13491319
>Dice
Minces
> until it looks good
Stopped reading

[Anonymous No.13495524]

>>13495499
Nigger the onion is diced just the camera that isn't good.

[Anonymous No.13495585]

>>13491351
you could just use tomato puree instead of diced and skip the blending.

[Anonymous No.13495663]

>>13491319
Christ, last week we were calling this shit gravy and now we're back to tomato sauce, how tf am I supposed to keep up.

[Anonymous No.13496830]

>>13495585
Eeww onion chunks

[Anonymous No.13497362]

My own recipe for pasta sauce to save you poor souls:
Cut finely 2-3 bell peppers and an onion, in a pot fry for 5 minutes with some olive oil.
Add 600g of ground meat, heat until lightly brown, mix to prevent chunks forming. Add 1kg of tomatoes (canned cube is fine but fresh is better of course), mix and warm up, add some more olive oil.
Let simmer for 40 minutes. Near the end of the process add basil, garlic (tyme and bay leaf) and salt to taste, mix and serve with pasta (linguine or capellini).
Optional: add mushrooms and/or carrots to the vegetables. I don't like carrots much and if you do add mushrooms, some types are better to pan-fry first because they hold a lot of water. If you don't have access to good olive oil just replace with butter or margarine, palm or other oils don't have very good taste. I like a lot of garlic in mine (3-4 cloves pressed).

Result is 5-8 large servings, you can freeze it, keep for 4 days in the fridge, or re-heated the day after. Budget is whatever ground beef/pork costs in your area and an hour of time.

[Anonymous No.13497377]

WTF-this shit sounds gross. OP is a bad cook. Not enough garlic and never put onions again

[Anonymous No.13498999]

>x cans of San Mariano's
>x-1 teaspoons kosher salt

drain tomatoes, reserve juice. roast tomatoes in oven 400 until charred on edges. reduce juice in saucepan with black pepper, splash of olive oil and white wine. stir in roasted tomatoes and blend. beats any 4+ ingredient sauce in blind taste tests, key is San marzano

[Anonymous No.13499006]

>>13495415
lower heat

[Anonymous No.13499016]

>>13491319

When in the fuck will you people stop cooking in shit pots? This is a disgrace. Get a goddamn ceramic pot .. PLEASE. The iron makes sure the heat gets to every part of the sauce. Aluminum and shit stainless does NOT.

[Anonymous No.13499020]

>>13499016
Do you shitheads understand what fond is? That's fond on the edge of the pot.

[Anonymous No.13499040]

>>13495663
Only Italian-Americans call it gravy

[Anonymous No.13499062]

Here's my recipe for pasta sauce. It's legendary as FUCK and it fucks OP's sauce in the ass all night long. In fact, this is the best pasta sauce ever. Anyone who disagrees is just a mentally-ill hater, contrarian, or troll. Search your feelings, you know it to be true.

>1 jar of Ragú Flavored With Meat
>1 5 oz. can of tomato sauce
>some mushrooms and onion
>sliced hot dogs and ground beef
>1/4 cup firmly packed brown sugar
>half a bottle of banana ketchup
>optional: chili flakes, processed cheese, Parmesan cheese
Brown the beef. Add vegetables and cook them until they're cooked. Add sliced hot dogs. Add the sauces and brown sugar. Optionally, you can add a slice or two of processed cheese for richness. Simmer everything until all the flavors get to know each other. Serve over pasta (I recommend rigatoni or spaghetti). Optionally garnish with low-moisture mozzarella, Parmesan, and/or chili flakes. Better than Jollibee

[Anonymous No.13499091]

>>13499062
>Ragu
>Banana ketchup
>Hot dogs
Wtf

[Anonymous No.13499109]

>>13499091
DON'T TALK SHIT ABOUT RAGÚ FLAVORED WITH MEAT

It made me into the man I am today.

[Anonymous No.13499123]

>>13491319
>No carrot, no finely chopped anchovy, no fish sauce, no brown sugar, no toasted fennel seed, not caramelizing your tomato paste, no dash of worcestershire sauce, not seasoning with both salt and soy sauce

wtf OP

[Anonymous No.13499125]

>>13499091
its a flip recipe

[Anonymous No.13499129]

>>13491319
Why you stop at the first step of making the sauce?

Here's my tomato sauce recepie I often use:
>onion/garlic diced and cooked until it's about to get caramellized
>halfway there add cellery, it adds juicyness
>add mince meat. Brown it.
>add some concentrated tomato paste, you can even make a small empty spot on pan and brown it a bit
>add a can of whole tomatoes. They are usually better quality than chopped. If its summer just flat out add whole fresh tomatoes don't be a faggot. They'll cook into a sauce anyway.
>once sauce is to temp add fish sauce, lots of salt, pepper, star anise, mb some s0y, chilli powder maybe bit of beef stock. Bay leaf if you believe in placebos.
>cook it for as long as you can and remove the fat that raises to top
>if its too thick you can add some water.
>if you want to finish it off you can throw it in oven and brown the top

Later you can add shit like cream cheese

[Anonymous No.13499151]

>>13491319
>actual cooking
huh?

[Anonymous No.13499155]

>>13491325
>when it smells burnt
Your sauce is ruined. Dropped and yikes

[Anonymous No.13499172]

My mom showed me this when I was 9 years old, come on do something ORIGINAL

[Anonymous No.13499215]

>>13499155
a little bit of "burning" can make some things taste better. i had pasta with sauce that someone burned a little bit one time and i actually liked it. just have to be careful to not overdo it, 5 minutes might be too much unless the sauce is really watery.

[Anonymous No.13499546]

>>13499215
You realize you don’t know an ounce of shit about cooking right?

[Anonymous No.13499564]

>>13491319

Here's how you make a ragù bolognese you should tried you sad fuck
>dice onion, celery, carrot
>make a bouquet garni of rosemary and sage
>add two undiced cloves of garlic
>chuck all this into a big pan and sweat it out for 10-12 mins
>add 1kg of beef chuck
>sear that shit on the bottom of the pan
>after 10 mins of tossing add half a bottle of red wine, reduce it to virtually nothing
>add tomato paste, bake it for another 5-6 mins
>ad half a liter of passata and half a liter of water
>bring to a boil and then let it simmer for 1.5-2 hours

It's not rocket science. Just serve it with pecorino and tagliatelle/papardelle/gnocchi and you're set

[Anonymous No.13499572]

>>13499564
>tagliatelle with bolognese
cringe

[Anonymous No.13499894]

>>13499546
Do you know shit about cooking?

[Anonymous No.13500271]

>>13499215
burned is burned. maillard is what makes shit taste good, but if you smell it burned, well then you've just create pure carbon, and that's garbage.
this is going to taste like shit 100%

[Anonymous No.13500275]

>>13499016
Kek you got autism.

[Anonymous No.13501064]

How can you say this recipe is shit if you haven't tried it?

[Sage No.13501091]

>>13501064
Because we all have. This is a basic tomato sauce.

[Anonymous No.13501093]

Holy fuck, babbys first tomato sauce? That is so fucking elementary. Legendary to who? And you burned it on purpose. Please never cook again

[Anonymous No.13501099]

>>13499215
Dumbest post I've read all year

[Anonymous No.13501958]

>>13501099
It's true

[Anonymous No.13501987]

>>13498999
this is what I do, I always reserve the canned juice and reduce it. I guess because I never remember to buy tomato paste.
>>13491335
adding sugar or honey to your mary is heresy, unless you're a chef at a summercamp.
>>13497362
carrots are correct

[Anonymous No.13502082]

>>13501958
It's not burning, idiot. It's browning. Burned is burned

[Anonymous No.13502095]

>>13501987
Hey retard, are you aware that carrots have sugar in them? It's the same as adding sugar. You just choose to make arbitrary decisions about what is and isn't okay because you're obsessed with being an elitist.

[Anonymous No.13502128]

>>13491319
I thought that was a joke post with only that single post and chuckled.

But it really is tomato sauce.

[Anonymous No.13502243]

>>13502082
I wrote it's true Browning it is not burning it.

FFS contain your autism.