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Sauce – I call it my spaghetti sauce- I use 2 pots- 11 in diameter- 9 inches high. I also use it for making lasagna
I make it in the fall, cooler weather, vegetables are cheaper and fresh from the farms.
I cook this for 2 days – 3rd day I freeze in containers – day one – get it all in – heated up - set out, fall time is perfect to cool, heat up next day – simmer at low temp
– No green peppers as they are tart
Ingredients
Red,
Yellow,
0ange bell peppers - I do not use green peppers as they are sour and not as sweet
6 cans diced tomatoes- 3 for each pot
Mushrooms -fresh
Tomatoes Roma fresh as they are meatier, less water content
Onions
Garlic fresh and or bottled if you prefer
Tomato paste- add according to how thick you want your sauce
Hot Peppers – I use a variety as each adds its own flavor.
Jalapeno
Chili
Serrano
Scotch Bonnet or Habanero
Pepperoncini -mild and a nice flavor
Basil and Italian spices
Bay leaves
I think I have it all listed. Going by memory
Zhug if you can find it. A Middle Eastern blend of spices and great for sauces to soups
No meat is added. Just the veggies
Hot to mild peppers - some of what I use, based upon availability – Use the pepper link to know how each pepper rates. In particular if you like Chipotle dried spice as it is based upon weight the link provides comparison values
Jalapeno
Chili
Serrano
Scotch Bonnet or Habanero
Pepperoncini -mild and a nice flavor
Pot(s) &Preparation
This is based upon my using 2 large pots
2 large pots – 9-inch-high- 11-inch diameter- if using smaller pots or 1 large pot, balance accordingly.
1 long spoon for stirring
I wash all peppers and tomatoes for pesticide and other contaminates.
Red, yellow orange pepper- I cut into chunks, ½ to ¾ inch cubes or so – add to pots – evenly.
Mushrooms – Clean and rinse sink, run water, place stopper in, so water drains, swirl MR’s around, cleans them up nicely, set to dry in a strainer- Dice in chunks- ¼ to 1/2-inch-wide full width of MR. Sauté
Tomatoes fresh- chunk and add. They will cook down
Garlic (I use fresh and on occasion bottled)- I use a lot of cloves- finely diced and added evenly to each pot
Onions diced – Sauté
Hot peppers- finely diced – add even amounts to each pot. Add 1 variety at a time. I use a mix of these. I hull and dice up by hand, for those that are sensitive use gloves or a food processor. Then use a good knife to dice up in smaller pieces
Hot – Mild pepper -Check the link for more information and heat ratings.
https://forknplate.com/2017/11/26/mildest-hottest-guide-peppers
Added evenly to both pots as I measure to keep the same consistency,
Added to sauce as soon as possible as the flavor has time to seep thru and you end up with no hot spots.
Basil- Italian seasonings – Bay leaves
Ran out of a really nice spice, Zhug, excellent background flavor
NO MEAT – as I freeze most at the end
Lastly, I add tomato paste to thicken sauce. I like a thick sauce as I dislike a runny lasagna or sauce on my noddle’s.
Simmer day 1, taste for what may be needed.
I set out on balcony- I use a metal stand pot warmer, on top of a ceramic tile to cool overnight.
Note- If you set on a cement garage floor, ensure the pot bottom is clean of debris as grit can damage newer cooking surfaces
Next day, start at low temp, stir to prevent burning on bottom of pot.
Taste and add spices as needed.
I let cool again- overnight.
Next morning, I then freeze in various sized containers. I use this for spaghetti and to make my lasagnas.
This is when I add cooked ground beef
What I use in my lasagna - sauce above from the freezer, anywhere from 2- 4 different cheeses. Mozzarella shredded, they I add some of these to add more flavors
Gruyere – Havarti- Provolone and other cheeses- some I add are also smoked, some not.
I make it in the fall, cooler weather, vegetables are cheaper and fresh from the farms.
I cook this for 2 days – 3rd day I freeze in containers – day one – get it all in – heated up - set out, fall time is perfect to cool, heat up next day – simmer at low temp
– No green peppers as they are tart
Ingredients
Red,
Yellow,
0ange bell peppers - I do not use green peppers as they are sour and not as sweet
6 cans diced tomatoes- 3 for each pot
Mushrooms -fresh
Tomatoes Roma fresh as they are meatier, less water content
Onions
Garlic fresh and or bottled if you prefer
Tomato paste- add according to how thick you want your sauce
Hot Peppers – I use a variety as each adds its own flavor.
Jalapeno
Chili
Serrano
Scotch Bonnet or Habanero
Pepperoncini -mild and a nice flavor
Basil and Italian spices
Bay leaves
I think I have it all listed. Going by memory
Zhug if you can find it. A Middle Eastern blend of spices and great for sauces to soups
No meat is added. Just the veggies
Hot to mild peppers - some of what I use, based upon availability – Use the pepper link to know how each pepper rates. In particular if you like Chipotle dried spice as it is based upon weight the link provides comparison values
Jalapeno
Chili
Serrano
Scotch Bonnet or Habanero
Pepperoncini -mild and a nice flavor
Pot(s) &Preparation
This is based upon my using 2 large pots
2 large pots – 9-inch-high- 11-inch diameter- if using smaller pots or 1 large pot, balance accordingly.
1 long spoon for stirring
I wash all peppers and tomatoes for pesticide and other contaminates.
Red, yellow orange pepper- I cut into chunks, ½ to ¾ inch cubes or so – add to pots – evenly.
Mushrooms – Clean and rinse sink, run water, place stopper in, so water drains, swirl MR’s around, cleans them up nicely, set to dry in a strainer- Dice in chunks- ¼ to 1/2-inch-wide full width of MR. Sauté
Tomatoes fresh- chunk and add. They will cook down
Garlic (I use fresh and on occasion bottled)- I use a lot of cloves- finely diced and added evenly to each pot
Onions diced – Sauté
Hot peppers- finely diced – add even amounts to each pot. Add 1 variety at a time. I use a mix of these. I hull and dice up by hand, for those that are sensitive use gloves or a food processor. Then use a good knife to dice up in smaller pieces
Hot – Mild pepper -Check the link for more information and heat ratings.
https://forknplate.com/2017/11/26/mildest-hottest-guide-peppers
Added evenly to both pots as I measure to keep the same consistency,
Added to sauce as soon as possible as the flavor has time to seep thru and you end up with no hot spots.
Basil- Italian seasonings – Bay leaves
Ran out of a really nice spice, Zhug, excellent background flavor
NO MEAT – as I freeze most at the end
Lastly, I add tomato paste to thicken sauce. I like a thick sauce as I dislike a runny lasagna or sauce on my noddle’s.
Simmer day 1, taste for what may be needed.
I set out on balcony- I use a metal stand pot warmer, on top of a ceramic tile to cool overnight.
Note- If you set on a cement garage floor, ensure the pot bottom is clean of debris as grit can damage newer cooking surfaces
Next day, start at low temp, stir to prevent burning on bottom of pot.
Taste and add spices as needed.
I let cool again- overnight.
Next morning, I then freeze in various sized containers. I use this for spaghetti and to make my lasagnas.
This is when I add cooked ground beef
What I use in my lasagna - sauce above from the freezer, anywhere from 2- 4 different cheeses. Mozzarella shredded, they I add some of these to add more flavors
Gruyere – Havarti- Provolone and other cheeses- some I add are also smoked, some not.