Subj : Ravioli was: Delivery
To   : Dave Drum
From : Ruth Haffly
Date : Fri May 17 2024 17:32:22

Hi Dave,


 DD> I've quit making my own sauce. I buy a decent quality jarred sauce and
 DD> "tart it up" to my liking. When I was younger I used to do the
 DD> "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

 RH> I don't start with fresh tomatoes but I do usually cook it for a couple
 RH> of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
 RH> or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
 RH> my MIL, tinkered with off and on over the last 49 years.


 DD>       Title: Classic Marinara Sauce
 DD>  Categories: Vegetables, Herbs, Chilies
 DD>       Yield: 3 1/2 cups

Each cook has his or her own way of making it; I play around using my
MIL's recipe as a starting point but not always making it "by the book"
twice successively.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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