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Author: [Food & Fitness] Topic: My marina sauce recipe that I use at my restaurant
mafioso send a private message View Space | Blog | Friends | Playbook | My Sportsbook: Bellagio |
mafioso
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#1
Posted: 4/4/2012 4:55:42 AM

10 lbs roma tomotoes Peeled

put in a very large pot with 32 ounces of extra virgin olive oil

8 garlic cloves

 2 white onions

 8 ounces of dry basil

4 ounces of oregano

8 rosemary leaves

All put in a blender with water

Once it has turned into liquid Pour into the large pot

Add 8 ounces of Brown sugar and 3 table spoons of salt

2 table spoons of black pepper

and stew for 6 hours under low heat while stiring at about the 4 hour mark you can smash the tomotoes in there very easily, 6 hours later you have a finished product that would make Chef Gordon Ramsay go nuts over.

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TorontoJoey send a private message View Space | Friends | Playbook |
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#2
Posted: 4/4/2012 9:43:54 PM
 ill try it .
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depeche2 send a private message View Space | Blog | Friends | Playbook |
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#3
Posted: 4/4/2012 11:16:36 PM
Damn, how big is that pot?

I love a good marinara sauce.  Nothing better.

Ship me a bottle of that stuff. 
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mattbrot send a private message View Space | Friends | Playbook |
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#4
Posted: 4/4/2012 11:47:15 PM
 sounds good.  I do a almost the exact same thing. I do not measure out stuff though and so my % of each ingredient may differ slightly.

I also like to add just a touch of heat so I will put in a little bit of Louisiana hot sauce.

If I am in the mood sometimes I will add chopped carrots, onions, and red bell peppers just to mix it up a bit.
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mafioso send a private message View Space | Blog | Friends | Playbook | My Sportsbook: Bellagio |
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#5
Posted: 4/5/2012 3:43:48 AM
Sure you can add and subtract whatever you wish, You have to understand however that I use this recipe at my restaurant, so I cant go overboard with the spices, I have to try and comfort every palet.
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mattbrot send a private message View Space | Friends | Playbook |
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#6
Posted: 4/5/2012 10:28:16 AM
QUOTE Originally Posted by mafioso:

Sure you can add and subtract whatever you wish, You have to understand however that I use this recipe at my restaurant, so I cant go overboard with the spices, I have to try and comfort every palet.


word
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slikstiks99 send a private message View Space | Friends | Playbook |
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#7
Posted: 4/7/2012 12:28:36 PM
That doesn't seem like very much garlic for like 6 gallons of sauce.

Would you put more in for yourself?
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