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| From Ellie Topp's Small Batch Preserving.
CHUNKY BASIL PASTA SAUCE 8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb) 1 cup chopped onion 3 cloves garlic, minced 2/3 cup red wine 1/3 cup red wine vinegar 1/2 cup chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon pickling salt 1/2 teaspoon granulated sugar 1 6-oz can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.
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Follow-Up Postings:
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- Posted by GeneTheNewGuy none (My Page) on Sun, Jul 22, 12 at 18:47
| I am NOT an expert here, but do you have any other kind of wine? I am thinking red wine is about the same difference as white wine, but red is more for the taste??? Do you have a neighbor or friend who can give you a bit of wine? I am very curious, please let us know what happens. |
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| no, we are NOT wine drinkers AT ALL.... and I have chickens for a neighbor on one side, a cornfield on the otherside...a cornfield behind me and a li'l ole lady next to me lol... |
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 22, 12 at 19:58
| You could use additional red wine vinegar in lieu of the wine, as it's more acid than the red wine would be, but I'm thinking you probably won't be very happy with the results as it's going to make the sauce super-sharp. Carol |
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| SWEET! Hubby just found our Red Cooking Wine... I can use that right??? (coming from someone who NEVER uses wine lol...) |
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- Posted by readinglady z8 OR (My Page) on Mon, Jul 23, 12 at 1:28
| Ugh. (Sorry, my prejudice.) You can, but cooking wines are inferior wines that have other additives (to obscure how awful they are) and additional salt. Lots of salt. You might, for future reference, have a wine-drinking friend purchase or recommend a nice Merlot or Pinot Noir. There are lots of perfectly decent ones that won't cost any more than the fortified "cooking" wines. You can keep it just for cooking. Leftover wine can be frozen in ice cube trays and added to stews or saved for the next canning project. Freezing is perfectly fine for wine that's going to be used but not drunk from the glass. Carol |
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| Hubby went and found me a cheap red wine...so we did not use the cooking wine :-) |
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| Several vintners put their wines in "airline" size bottles, single serving, you know what I mean? My mother who does not drink red wine will keep a few of these in her cupboard for when a recipe calls for red wine. No spoilage of unused wine, and they last forever. Steve |
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| ok, general statement from kids is they LOVE it enough to make more! !!!! |
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