Guest guest Posted July 19, 2008 Report Share Posted July 19, 2008 Spaghetti has always been one of my favorite foods, and I have developed a number of marinara recipes over the years. When I first started eating gluten-free, one of the first things I did was try to find a good pasta substitute. Fortunately, there are many good options out there. Rice pastas, corn pastas, quinoa pastas are all pretty good, and you really can't taste the difference as long as you use a bold, assertive sauce. (My personal favorite is Bionaturae's gluten-free pasta (http://www.wellnessgrocer.com/bionaturae-pasta-spaghetti-gluten-free-p-3045.htm\ l). But many of my milder sauces didn't work as well with the gluten-free pastas. So here is my own recipe for " Rich and Tangy Marinara " , which has an intense tomato flavor that makes gluten-free pasta taste great. Ingredients: 1/3 cup extra-virgin olive oil 6 cloves garlic 1 medium onion 1 28-oz can chopped tomatoes 1 cup white wine 1 tablespoon white balsamic vinegar 1 tablespoon sorghum syrup or agave syrup 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes -- (make it a *heaping* 1/4 tsp if you want the sauce to have a noticeable kick). 2 6-oz. cans organic tomato paste Directions: Saute onion and garlic in oil, taking care not to burn the onion and garlic. While sauteing, combine the wine, vinegar, syrup, and spices in a separate bowl. Add combined ingredients to pot, bring to a boil and then reduce heat to a simmer for 5 minutes. Stir in tomato paste and simmer for 10 more minutes. Cover if necessary to prevent splattering. Turn off heat and cover pot, and allow to stand while cooking pasta. This gives the sauce additional time for the flavors to blend. Notes: The flavor of the sauce continues to improve as the sauce sits, which is why I recommend cooking the sauce completely before even beginning to cook the pasta. You can even prepare the sauce in advance and store it in the fridge overnight. The sauce tastes great when reheated the next day. I usually use an inexpensive table white wine, but note that if you use " cooking wine " , you need to omit the salt because " cooking wine " contains added salt. The sorghum syrup is the trickiest ingredient to find. It's related to molasses, but much milder. I mail-ordered a jar several years ago from http://www.maasdamsorghum.com/; the stuff lasts forever. If you can't find sorghum syrup, try another mild sweetener, such as agave syrup. My preferred brands of Italian seasoning are Penzeys and Spice Islands, but any mixed Italian seasoning should work just fine. When cooking marinara, don't use a metal spoon to stir or taste the cooking sauce. The metal reacts with the cooking tomatoes and imparts an unpleasant, bitter flavor. This sauce has an intense flavor, so be careful not to oversauce your noodles. As always, if you try the recipe, I appreciate getting feedback, positive or negative, on how well the recipe worked for you, and whether all the ingredients and directions were clear and easy to follow. Enjoy, Mark Engelberg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2008 Report Share Posted July 19, 2008 Mark--This sounds delicious. I made an entirely homemade tomato sauce last week starting with fresh tomatoes, and I love it. I bought more tomatoes from the farmer's market today to do the same thing. I can google how to modify this by starting with fresh tomatoes, but if you have input (or if anyone else does), please give it. Sally On Sat, Jul 19, 2008 at 3:17 PM, Mark Engelberg <mark.engelberg wrote: > Spaghetti has always been one of my favorite foods, and I have > developed a number of marinara recipes over the years. When I first > started eating gluten-free, one of the first things I did was try to > find a good pasta substitute. Fortunately, there are many good > options out there. Rice pastas, corn pastas, quinoa pastas are all > pretty good, and you really can't taste the difference as long as you > use a bold, assertive sauce. (My personal favorite is Bionaturae's > gluten-free pasta > ( > http://www.wellnessgrocer.com/bionaturae-pasta-spaghetti-gluten-free-p-3045.html > ). > > But many of my milder sauces didn't work as well with the gluten-free > pastas. So here is my own recipe for " Rich and Tangy Marinara " , which > has an intense tomato flavor that makes gluten-free pasta taste great. > > Ingredients: > 1/3 cup extra-virgin olive oil > 6 cloves garlic > 1 medium onion > > 1 28-oz can chopped tomatoes > 1 cup white wine > 1 tablespoon white balsamic vinegar > 1 tablespoon sorghum syrup or agave syrup > 1 teaspoon Italian seasoning > 1 teaspoon salt > 1/2 teaspoon black pepper > 1/4 teaspoon red pepper flakes -- (make it a *heaping* 1/4 tsp if you > want the sauce to have a noticeable kick). > > 2 6-oz. cans organic tomato paste > > Directions: > Saute onion and garlic in oil, taking care not to burn the onion and > garlic. While sauteing, combine the wine, vinegar, syrup, and spices > in a separate bowl. > > Add combined ingredients to pot, bring to a boil and then reduce heat > to a simmer for 5 minutes. > > Stir in tomato paste and simmer for 10 more minutes. Cover if > necessary to prevent splattering. > > Turn off heat and cover pot, and allow to stand while cooking pasta. > This gives the sauce additional time for the flavors to blend. > > Notes: > The flavor of the sauce continues to improve as the sauce sits, which > is why I recommend cooking the sauce completely before even beginning > to cook the pasta. You can even prepare the sauce in advance and > store it in the fridge overnight. The sauce tastes great when > reheated the next day. > > I usually use an inexpensive table white wine, but note that if you > use " cooking wine " , you need to omit the salt because " cooking wine " > contains added salt. > > The sorghum syrup is the trickiest ingredient to find. It's related to > molasses, but much milder. I mail-ordered a jar several years ago from > http://www.maasdamsorghum.com/; the stuff lasts forever. If you can't > find sorghum syrup, try another mild sweetener, such as agave syrup. > > My preferred brands of Italian seasoning are Penzeys and Spice > Islands, but any mixed Italian seasoning should work just fine. > > When cooking marinara, don't use a metal spoon to stir or taste the > cooking sauce. The metal reacts with the cooking tomatoes and imparts > an unpleasant, bitter flavor. > > This sauce has an intense flavor, so be careful not to oversauce your > noodles. > > As always, if you try the recipe, I appreciate getting feedback, > positive or negative, on how well the recipe worked for you, and > whether all the ingredients and directions were clear and easy to > follow. > > Enjoy, > > Mark Engelberg > > -- " Or you could be the one who takes the long way home Roll down your window, turn off your phone See your life as a gift from the great unknown And your task is to receive it Tell your kid a story, hold your lover tight Make a joyful noise, swim naked at night Read a poem a day, call in well sometimes, And laugh when they believe it " --MCC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 I have a different set of recipes that I use with fresh tomatoes (I love fresh tomato sauce as well!). This particular recipe is really engineered to take advantage of the concentrated flavor of tomato paste, and the firmness of canned chopped tomatoes. I'm still in the process of testing my various " fresh tomato " recipes (developed in my gluten days) with gluten-free pasta, and I'll report here when I've got one I'm totally happy with (or if you want, I can email you offline with a couple to try). However, if you want to experiment with adapting this recipe for fresh tomatoes, you'd just substitute 2 pounds of peeled and coarsely chopped roma tomatoes for the 28 oz can of chopped tomatoes. The main difference is that you'll need to increase the cooking time. Change the first simmer time (before adding the tomato paste) to a half-hour and then, after adding the tomato paste, simmer for 15 minutes. You can probably cut back, or omit entirely, the sweetener from the recipe, because fresh tomatoes usually have enough sweetness on their own. If you try it, let me know how it comes out. The easiest way that I know to peel a tomato involves blanching. First, prep each tomato by using a paring knife to cut out the stem, and then make an x-shaped cut on the opposite end of the tomato. Drop all the tomatoes in a pot of boiling water until you see the peels starting to come loose. This shouldn't take more than about a minute. Remove the tomatoes from the water and rinse with cold water. The peels should now come off easily. --Mark On Sat, Jul 19, 2008 at 2:22 PM, Sally Parrott Ashbrook <sally.parrott wrote: > Mark--This sounds delicious. I made an entirely homemade tomato sauce last > week starting with fresh tomatoes, and I love it. I bought more tomatoes > from the farmer's market today to do the same thing. I can google how to > modify this by starting with fresh tomatoes, but if you have input (or if > anyone else does), please give it. > > Sally > > On Sat, Jul 19, 2008 at 3:17 PM, Mark Engelberg <mark.engelberg > wrote: > >> Spaghetti has always been one of my favorite foods, and I have >> developed a number of marinara recipes over the years. When I first >> started eating gluten-free, one of the first things I did was try to >> find a good pasta substitute. Fortunately, there are many good >> options out there. Rice pastas, corn pastas, quinoa pastas are all >> pretty good, and you really can't taste the difference as long as you >> use a bold, assertive sauce. (My personal favorite is Bionaturae's >> gluten-free pasta >> ( >> http://www.wellnessgrocer.com/bionaturae-pasta-spaghetti-gluten-free-p-3045.html >> ). >> >> But many of my milder sauces didn't work as well with the gluten-free >> pastas. So here is my own recipe for " Rich and Tangy Marinara " , which >> has an intense tomato flavor that makes gluten-free pasta taste great. >> >> Ingredients: >> 1/3 cup extra-virgin olive oil >> 6 cloves garlic >> 1 medium onion >> >> 1 28-oz can chopped tomatoes >> 1 cup white wine >> 1 tablespoon white balsamic vinegar >> 1 tablespoon sorghum syrup or agave syrup >> 1 teaspoon Italian seasoning >> 1 teaspoon salt >> 1/2 teaspoon black pepper >> 1/4 teaspoon red pepper flakes -- (make it a *heaping* 1/4 tsp if you >> want the sauce to have a noticeable kick). >> >> 2 6-oz. cans organic tomato paste >> >> Directions: >> Saute onion and garlic in oil, taking care not to burn the onion and >> garlic. While sauteing, combine the wine, vinegar, syrup, and spices >> in a separate bowl. >> >> Add combined ingredients to pot, bring to a boil and then reduce heat >> to a simmer for 5 minutes. >> >> Stir in tomato paste and simmer for 10 more minutes. Cover if >> necessary to prevent splattering. >> >> Turn off heat and cover pot, and allow to stand while cooking pasta. >> This gives the sauce additional time for the flavors to blend. >> >> Notes: >> The flavor of the sauce continues to improve as the sauce sits, which >> is why I recommend cooking the sauce completely before even beginning >> to cook the pasta. You can even prepare the sauce in advance and >> store it in the fridge overnight. The sauce tastes great when >> reheated the next day. >> >> I usually use an inexpensive table white wine, but note that if you >> use " cooking wine " , you need to omit the salt because " cooking wine " >> contains added salt. >> >> The sorghum syrup is the trickiest ingredient to find. It's related to >> molasses, but much milder. I mail-ordered a jar several years ago from >> http://www.maasdamsorghum.com/; the stuff lasts forever. If you can't >> find sorghum syrup, try another mild sweetener, such as agave syrup. >> >> My preferred brands of Italian seasoning are Penzeys and Spice >> Islands, but any mixed Italian seasoning should work just fine. >> >> When cooking marinara, don't use a metal spoon to stir or taste the >> cooking sauce. The metal reacts with the cooking tomatoes and imparts >> an unpleasant, bitter flavor. >> >> This sauce has an intense flavor, so be careful not to oversauce your >> noodles. >> >> As always, if you try the recipe, I appreciate getting feedback, >> positive or negative, on how well the recipe worked for you, and >> whether all the ingredients and directions were clear and easy to >> follow. >> >> Enjoy, >> >> Mark Engelberg >> >> > > > > -- > " Or you could be the one who takes the long way home > Roll down your window, turn off your phone > See your life as a gift from the great unknown > And your task is to receive it > Tell your kid a story, hold your lover tight > Make a joyful noise, swim naked at night > Read a poem a day, call in well sometimes, And laugh when they believe it " > --MCC > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 Thanks, Mark! On Sun, Jul 20, 2008 at 4:10 AM, Mark Engelberg <mark.engelberg wrote: > I have a different set of recipes that I use with fresh tomatoes (I > love fresh tomato sauce as well!). This particular recipe is really > engineered to take advantage of the concentrated flavor of tomato > paste, and the firmness of canned chopped tomatoes. I'm still in the > process of testing my various " fresh tomato " recipes (developed in my > gluten days) with gluten-free pasta, and I'll report here when I've > got one I'm totally happy with (or if you want, I can email you > offline with a couple to try). > > However, if you want to experiment with adapting this recipe for fresh > tomatoes, you'd just substitute 2 pounds of peeled and coarsely > chopped roma tomatoes for the 28 oz can of chopped tomatoes. The main > difference is that you'll need to increase the cooking time. Change > the first simmer time (before adding the tomato paste) to a half-hour > and then, after adding the tomato paste, simmer for 15 minutes. You > can probably cut back, or omit entirely, the sweetener from the > recipe, because fresh tomatoes usually have enough sweetness on their > own. If you try it, let me know how it comes out. > > The easiest way that I know to peel a tomato involves blanching. > First, prep each tomato by using a paring > knife to cut out the stem, and then make an x-shaped cut on the > opposite end of the tomato. Drop all the tomatoes in a pot of boiling > water until you see the peels starting to come loose. This shouldn't > take more than about > a minute. Remove the tomatoes from the water and rinse with cold > water. The peels should now come off easily. > > --Mark > > > On Sat, Jul 19, 2008 at 2:22 PM, Sally Parrott Ashbrook > <sally.parrott <sally.parrott%40gmail.com>> wrote: > > Mark--This sounds delicious. I made an entirely homemade tomato sauce > last > > week starting with fresh tomatoes, and I love it. I bought more tomatoes > > from the farmer's market today to do the same thing. I can google how to > > modify this by starting with fresh tomatoes, but if you have input (or if > > anyone else does), please give it. > > > > Sally > > > > On Sat, Jul 19, 2008 at 3:17 PM, Mark Engelberg < > mark.engelberg <mark.engelberg%40gmail.com>> > > wrote: > > > >> Spaghetti has always been one of my favorite foods, and I have > >> developed a number of marinara recipes over the years. When I first > >> started eating gluten-free, one of the first things I did was try to > >> find a good pasta substitute. Fortunately, there are many good > >> options out there. Rice pastas, corn pastas, quinoa pastas are all > >> pretty good, and you really can't taste the difference as long as you > >> use a bold, assertive sauce. (My personal favorite is Bionaturae's > >> gluten-free pasta > >> ( > >> > http://www.wellnessgrocer.com/bionaturae-pasta-spaghetti-gluten-free-p-3045.html > >> ). > >> > >> But many of my milder sauces didn't work as well with the gluten-free > >> pastas. So here is my own recipe for " Rich and Tangy Marinara " , which > >> has an intense tomato flavor that makes gluten-free pasta taste great. > >> > >> Ingredients: > >> 1/3 cup extra-virgin olive oil > >> 6 cloves garlic > >> 1 medium onion > >> > >> 1 28-oz can chopped tomatoes > >> 1 cup white wine > >> 1 tablespoon white balsamic vinegar > >> 1 tablespoon sorghum syrup or agave syrup > >> 1 teaspoon Italian seasoning > >> 1 teaspoon salt > >> 1/2 teaspoon black pepper > >> 1/4 teaspoon red pepper flakes -- (make it a *heaping* 1/4 tsp if you > >> want the sauce to have a noticeable kick). > >> > >> 2 6-oz. cans organic tomato paste > >> > >> Directions: > >> Saute onion and garlic in oil, taking care not to burn the onion and > >> garlic. While sauteing, combine the wine, vinegar, syrup, and spices > >> in a separate bowl. > >> > >> Add combined ingredients to pot, bring to a boil and then reduce heat > >> to a simmer for 5 minutes. > >> > >> Stir in tomato paste and simmer for 10 more minutes. Cover if > >> necessary to prevent splattering. > >> > >> Turn off heat and cover pot, and allow to stand while cooking pasta. > >> This gives the sauce additional time for the flavors to blend. > >> > >> Notes: > >> The flavor of the sauce continues to improve as the sauce sits, which > >> is why I recommend cooking the sauce completely before even beginning > >> to cook the pasta. You can even prepare the sauce in advance and > >> store it in the fridge overnight. The sauce tastes great when > >> reheated the next day. > >> > >> I usually use an inexpensive table white wine, but note that if you > >> use " cooking wine " , you need to omit the salt because " cooking wine " > >> contains added salt. > >> > >> The sorghum syrup is the trickiest ingredient to find. It's related to > >> molasses, but much milder. I mail-ordered a jar several years ago from > >> http://www.maasdamsorghum.com/; the stuff lasts forever. If you can't > >> find sorghum syrup, try another mild sweetener, such as agave syrup. > >> > >> My preferred brands of Italian seasoning are Penzeys and Spice > >> Islands, but any mixed Italian seasoning should work just fine. > >> > >> When cooking marinara, don't use a metal spoon to stir or taste the > >> cooking sauce. The metal reacts with the cooking tomatoes and imparts > >> an unpleasant, bitter flavor. > >> > >> This sauce has an intense flavor, so be careful not to oversauce your > >> noodles. > >> > >> As always, if you try the recipe, I appreciate getting feedback, > >> positive or negative, on how well the recipe worked for you, and > >> whether all the ingredients and directions were clear and easy to > >> follow. > >> > >> Enjoy, > >> > >> Mark Engelberg > >> > >> > > > > > > > > -- > > " Or you could be the one who takes the long way home > > Roll down your window, turn off your phone > > See your life as a gift from the great unknown > > And your task is to receive it > > Tell your kid a story, hold your lover tight > > Make a joyful noise, swim naked at night > > Read a poem a day, call in well sometimes, And laugh when they believe > it " > > --MCC > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.