Sweet Dreams – The Sally Tomatoes A Capella

5 Comments

1. 

   Chad May 22, 2014

   alfredo sauce
   http://allrecipes.com/recipe/alfredo-sauce-2/

   you can also toss pasta in a oil based sauce… with lemon and/or garlic.
   http://www.simplyrecipes.com/recipes/angel_hair_pasta_with_garlic_herbs_and_parmesan/

2. 

   Jenn May 22, 2014

   Roasted peppers have a very strong taste and go nicely. If you roast them yourself it will add to the meal in effort alone and theyre super easy. Also fresh basil.

3. 

   pennybarr May 22, 2014

   The Chew is one my favorite cooking shows and Mario Batali make a great Vodka Sauce using bacon. I use pancetta, which is an Italian type bacon. This sauce has a very mild tomato flavor due the cream and vodka. It is great over any pasta you like and is great served over simple baked or broiled chicken breasts. Here is the link to the recipe and the video.
   http://abc.go.com/shows/the-chew/recipes/penne-alla-vodka-mario-batali –

   Edit: Here is the recipe. It serves 6 and also gives up the kitchen equipment needed to make the recipe.
   ingredients
   6 slices Bacon
   2 cloves Garlic (thinly sliced)
   1 can Tomato Paste
   1/4 cup Vodka
   1/2 cup Heavy Cream
   Pinch Nutmeg
   1 pound Penne
   1 piece Parmigiano Reggiano (for grating)
   kitchenware
   •Long Stirring Spoon
   •Saute Pan
   •Liquid Measuring Cup
   •Measuring Cup (set)
   •Measuring Spoons
   .steps ingredients per step instructions.

   1 pound Penne Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. . 6 slices Bacon
   2 cloves Garlic (thinly sliced)
   1 can Tomato Paste In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens. . 1/4 cup Vodka
   1/2 cup Heavy Cream
   Pinch Nutmeg Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. Adjust thickness of sauce with pasta water as needed. Add cooked penne and toss to coat. . 1 piece Parmigiano Reggiano (for grating)
   ————————————————————–
   Other things you can add to a marinara or other tomato based pasta sauce which would dilute the tomato flavor are carmelized onions, sauteed green or red peppers, italian hot or sweet sausage , brown ground chopped beef, lamb or pork or any combination of the aforemention. If you have leftover sauce with sausage and peppers, you can make a great hero sandwich. You can also mix goat cheese or cream cheese to dilute the tomato flavor.

4. 

   jongry's kitchen May 22, 2014

   simple solution, just don’t make him the tomato base sauce!

5. 

   matthew May 22, 2014

   http://www.ehow.com/how_2263458_do-pasta-tomato-sauce.html
   http://www.tasteofhome.com/recipes/vegetarian-​spaghetti-sauce
   http://www.ehow.com/…spaghetti…tomato-​spaghetti-sauce.html
   allrecipes.com/Recipe/No-Tomato-Pasta-​Sauce

   ALFREDO!!!!!
   http://thepioneerwoman.com/cooking/2009/…

   http://thepioneerwoman.com/cooking/2008/… (puree your diced tomatoes to get tomato puree)

   If your recipe calls for tomato sauce, just use the same amount of diced or crushed tomatoes. Straining some of the water out of diced tomatoes helps a bit. No need to puree ahead of cooking. As they cook, they will soften and get more “sauce-like” and they will dry out a bit. If it gets too dry, add a bit of water or the juice you strained out of the diced tomatoes. Or add a bit of tomato paste to thicken the sauce if it needs that. It’s pretty hard to go wrong on the tomato part of the sauce.
   You certainly can used canned tomatoes to make sauces. Here are two tried and tested recipes for sauces.

   Garlic tomato sauce. This is great for spagetti but also good with pork sausages and chicken.

   2-4 cloves of garlic depending on how garlicky you want it to be, peeled and finely chopped
   1 can of chopped tomatoes
   1 large onion peeled and diced.
   1 teaspoon dried basil
   1 teaspoon dried oregano
   salt and pepper to taste.
   a little olive oil (or sunflower oil if you don’t like olive oil)

   heat a little oil in the bottom of a saucepan and soften the onions until they are translucent but not changing colour..
   Add the garlic and cook very gently until the onions begin to colour and the garlic is soft, being careful not to let the garlic go brown as it will become bitter.
   Add the tin of tomatoes, juice and all and stir in well, breaking up the tomatoes with a wooden spoon as you go.
   Add basil and oregano, tastes and season.
   Cook gently until the sauce starts to thicken. If you find it too thin you can add a little tomato paste or even a little tomato ketchup.

   Bolognaise sauce
   My quantities are a little vague on this but for 2-3 people you should use
   1 1/2 lb ground beef (as lean and good quality as you can afford)
   1 can of chopped tomatoes
   1 large onion peeled and diced
   4 large mushrooms washed and sliced (optional)
   a little olive oil
   2 beef stock cubes
   1 teaspoon basil
   1 teaspoon oregano
   a dash of worcestershire sauce (optional)
   salt and pepper to taste

   Soften the onions (and mushrooms if using) in a little oil and add the beef when the onions have become translucent and the mushrooms are starting to colour. Brown the beef on a gentle heat.
   When the meat is browned, carefully drain off any fat. Crumble the stock cubes into the beef and add the herbs and tomatoes and the worcestershire sauce if using. Stir well. Simmer gently for about 25 minutes to allow the flavours to mingle.
   Serve with spaghetti.

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