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diearzte2
 
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Old 03-04-2008, 08:47 PM diearzte2 is offline  
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Without the vinegar, this would certainly be too sweet.

I tasted it, and was like... this is too sweet... and then looked at the unopened bottle of vinegar and was like FUCK.
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Old 03-04-2008, 10:51 PM someone else is offline  
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ceejamon
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We've been waiting for the recipe for almost 2 years now, btw :P

Yeah, yeah, yeah... I'll make sauce this weekend and threadize it, my wife was requesting it anyway.

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I tasted it, and was like... this is too sweet... and then looked at the unopened bottle of vinegar and was like FUCK.

I can't tell you how many times I've done that. You can add it at the end and just let it simmer for a while. While it's not the same, it's better than the sugar-sauce alternative.
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Old 03-05-2008, 08:28 AM ceejamon is offline  
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Hes a busy man.

Yea, i know, im just heckling him.

My typical tomato sauce is rediculously simple. Ill post the method and recipe sometime.
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Old 03-05-2008, 08:58 AM Nano is offline  
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Good stuff as always ceejamon. Well structured post with plenty of great images.
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Old 03-05-2008, 01:00 PM Susquehannock is offline  
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As far as immersion blenders go, pick one up from a restaurant supply store because anything you pick up at any name brand store will not stand the test of time and isn't as powerful. Pricey yes, but it'll be the last immersion blender you'll ever buy.
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Old 03-05-2008, 06:13 PM cokezeroholic is offline  
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red|dragon
 
if you guys want more chunks, just cut up 2 whole tomatoes and add them in
Old 03-05-2008, 06:23 PM red|dragon is offline  
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Susquehannock
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if you guys want more chunks, just cut up 2 whole tomatoes and add them in
Would be a good idea to squeeze the seeds out first. They can impart a bitter flavor when cooked.
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Old 03-05-2008, 10:25 PM Susquehannock is offline  
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Would be a good idea to squeeze the seeds out first. They can impart a bitter flavor when cooked.

Absolutely. "Seeds can make for a bitter sauce, that's not Good Eats."
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Old 03-06-2008, 07:33 AM ceejamon is offline  
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I've made this sauce before (somewhat modified) and it does indeed rock.
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Old 03-06-2008, 05:57 PM Blisster is offline  
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I just made it using the exact ingredients listed (no extra sugar or anything), and it's pretty sweet. Even with the balsamic vinegar it tastes really sweet, so I'm going to let it simmer for a while and see if it goes away on its own. The only modification I made was using a red onion because it was pouring rain here and I didn't feel like going out for a yellow.
Old 01-18-2010, 03:04 PM g|aSsJaw is offline  
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ceejamon
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A lot of people have found this recipe to be too sweet. Since I've moved over to better quality tomatoes, I've cut a lot of the sugar from this recipe. If I could go back and edit the original, I've remove the ingredient altogether and let those who like a sweet sauce (like myself) add sugar to taste.
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Old 01-18-2010, 05:32 PM ceejamon is offline  
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Did you ever post your "more complicated" one?
Old 01-18-2010, 05:33 PM Forever Domon is offline  
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g|aSsJaw
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Quote:
Originally Posted by ceejamon View Post
A lot of people have found this recipe to be too sweet. Since I've moved over to better quality tomatoes, I've cut a lot of the sugar from this recipe. If I could go back and edit the original, I've remove the ingredient altogether and let those who like a sweet sauce (like myself) add sugar to taste.

I'll have to try cutting it out next time.
Old 01-18-2010, 05:52 PM g|aSsJaw is offline  
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Did you ever post your "more complicated" one?

Yup. It's listed in the recipe index, but the direct link is here: http://www.genmay.com/showthread.php?t=780862
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Old 01-19-2010, 05:55 AM ceejamon is offline  
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