Conference turris::cooks

    GRANMA ROSE'S NORTHERN ITALIAN SAUCE
    
    
    This Sauce was passed down from my great-grandmother in Italy. 
    It's a very thin sauce, letting the flavor of whatever it covers
    come through.
    
    2 cans tomato paste (8 oz.)
    2 cans crushed tomatoes (28 oz cans)
    1 1/2 cups water
    1 medium onion
    1/2 cup salt pork - cut up in small pieces
    1 teaspoon pepper
    1 tablespoon salt
    1 teaspoon oregano
    2 garlic cloves
    
    
    Fry the salt pork in the pan until browned.  Remove salt pork. 
    Put crushed (or whole) tomatoes through food mill.  Add to pot.
    Mix the rest of the ingredients in the pot.  Simmer on Medium/High,
    then Medium for approximately 1 1/2 hours.  Add meatballs or sausage
    if desired.
    
    This recipe not only tastes fantastic, but is very easy and quick
    to make!
    
    

>    Are there any canned tomato sauces available in the USA which might be
>    considered part of a healthy diet?  If so, what sort of ingredients do
>    they have, apart from tomatoes, that is?
    
Make your own by forcing fresh/frozen/canned(no salt added) tomatos through
a sieve or food mill to remove seeds.  Cook over medium/low heat to reduce 
the liquid and thicken.  Add herbs as you wish/like.  That is your basic 
tomato sauce. Herbs are/can be oregano, tarragon, garlic, parsley...
depending on the recipe.  What you describe is what we (in western US) call 
"Spaghetti sauce" or "Pasta sauce".  

    Hi,
    
    I go for the freezing too, but cannot take the time to make the
    amount we use all year.  There are a few brands that have no sugar,
    only olive oil and real spices and herbs.  My favorite comes in
    an atlas jar, and I suddenly forget the name.  I reuse the bottles
    to can peaches and strawberry jam.  
    
    Can anyone help me on the name?  I comes in many varieties, my favorute
    being basil and tommatoe chunks, but the ones that include meat
    look to be just as sugar and "junk" free.  
    
    Pam (I can't beleve I can't remember the name!)
    

    Thanks for that.  The 'best' ones here either have Paul Newman's face
    on the label or are a local clone.
    
    I was hoping that there might be some sort of generic tomato sauce that
    comes without oil or meat.  The recipe book is by Nathan Pritikin, one
    of the early gurus of the low cholesterol movement, who seems to be
    better known here than he is in the USA.  He is very much against oil,
    and advocates only using meat when you can personally control how much
    fat it contains, e.g by trimming off all visible fat from *lean* beef.
    
    Richard.

RE: .3

>    Thanks for that.  The 'best' ones here either have Paul Newman's face
>    on the label or are a local clone.

That's spaghetti sauce, not tomato sauce.  In the U.S., they are two
completely different things.

--PSW

    Yup, and the difference is that tomato sauce is pretty plain - 
    just tomatoes, cooked, smashed, strained to remove seeds and skins,
    and cooked down to thicken - but not as thick as tomato paste. 
    Sometimes there will be herbs and salt added.  Spaghetti sauce
    often has "stuff" in it - onions, parmasan cheese, mushrooms, meat,
    more herbs and spices, etc etc etc.
    
    --Louise

    In the U.K., isn't tomato sauce what Americans call ketchup or
    catsup?
    
    P.

Yes... and no

ketchup is an anglicised form of an asian word, and refers to western
attempts to emulate "sweet and sour" asian suaces, dips and pickles.

In the case of tomato sauce/ketchup it refers to those products that are
produced with a recipe that includes both sugar ("sweet") and vinegar ("sour")

In Britain we use both words - "sauce" tends to have a thinner consistency than
"ketchup" but the recipe is essentially the same...

/. Ian .\