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Message Subject Random recipe questions
Poster Handle Pilgrim001
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Please list the ingredients. I would probably leave it out, or use a small can of tomato sauce instead.

Or plan on pizza tomorrow.
 Quoting: Pilgrim001


Something's wrong with your post hmm
 Quoting: ^Mike


What? If I could see his ingred. list, I might have suggestions. sauce, paste, juice, chopped, whole tomatoes
are all interchangeable to some degree.
I might use the LEFTOVER paste as the base for a pizza tomorrow.
So what is wrong? I can't imagine the recipe that only calls for 1 tbsp of tom. paste. WTF?
I usually only use a recipe as a starting point and add or subtract as I see fit.
 Quoting: Pilgrim001


so, here is the recipe I went with - as a guide anyway, but wasn't sure about the paste? Added more than they said, but don't know if it mattered.

[link to cooking.nytimes.com (secure)]


Anyway, added bread crumbs to thicken it up and it turned out ok.
Seemed to work for the recipients :)
 Quoting: south of eden


If you had made the whole pot of sauce from fresh tomatoes, I wouldn't have added tomato paste to it. Just simmer it down to the desired consistancy. I probably would have used GP flour or corn starch to thicken it if I was tired of simmering it and wanted it thicker.
There must be hundreds of ways to make Marinara so just be inventive about it. In the Philippines, we had catsup (ketchup) made from bananas, so you can see there is a lot of room for invention in whatever you do or make. Maybe that's why I like to cook, but I never make anything the same way twice.
 
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