spaghetti sauce?

[abvp]

All the store bought sauce is now bland and watery. Is there a way to make my own spaghetti sauce?

[Hawthorne]

Yep - but you'll need to plant a LOT of tomatoes!
http://nchfp.uga.edu/publications/us...Home%20Can.pdf

[hunybee]

here is one
http://www.recipelink.com/msgbrd/boa...MAY/14294.html

[hunybee]

i hesitate to give you my recipe because i do not measure, and it would be difficult to translate that.

if you want me to try, i will, but it really is a "season to taste" type deal

[dissimulo]

All the store bought sauce is now bland and watery. Is there a way to make my own spaghetti sauce?

No. Only experts can make spaghetti sauce. You would have to go back to school and start over.

[hunybee]

No. Only experts can make spaghetti sauce. You would have to go back to school and start over.

LOL

oh stop it!

don't listen to him

[greenhart]

No. Only experts can make spaghetti sauce.

That is why...
"All the store bought sauce is now bland and watery."

[Just Kate]

Agree with Orion C. add tomato paste - I buy the #10 cans from Costco and use a few cups of paste to thicken sauce. This is for a large batch when I can spaghetti sauce.

I usually make from tomatoes from the garden but it would work with store bought. What you do not use on the paste - divide up and freeze. That way next time around you have the paste ready to go. A little goes a long way.

Add your spices as you see fit. I never follow a recipe just add some of this and some of that until it taste right.

The #10 cans of tomato paste are a much better deal then the sauce and not much more expensive. So overall it is a dollar stretcher.

[Summerthyme]

Rather than take the hours necessary to cook down homemade sauce (especially if I've got a lot of "Non-paste" tomato varieties in there), I grind up a bunch of dehydrated tomatoes from previous years into powder, and add some until I get the thickness I want.

You can also add a bit of cornstarch (make sure you make a paste with it, before adding it, or you'll have lots of lumps to play with!) or something like ClearJel. You could do that with the commercial sauces, too, if the only problem you have with them is a watery texture.

Summerthyme

[reckoning]

I've been making this recipe for about 7 years now.

http://www.epicurious.com/recipes/fo...e-Sauce-105561

and these Meatballs:

http://www.epicurious.com/recipes/fo...5546?id=105546