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Sunday 06 September 2026 14:13:24 GMT
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Replying to @77_too_73
Replying to @77_too_73
The first rule of tomato sauce is…there are no rules. This recipe is super adaptable and fun to play around with depending on the ingredients you have in your pantry or fridge. The list below includes what I used to make it THIS time, but I almost never make it the same way twice. No beef tallow? Use bacon grease! Or omit it completely. Drinking red wine while you’re cooking? Pour some in! Start with the key ingredients - tomatoes, olive oil, onions, garlic, and salt – and go from there, making your own additions (or subtractions) as you see fit. 1 tbsp beef tallow (optional) 2 tbsp Extra Virgin Olive Oil 2 cups of chopped yellow onions 2 whole anchovies from a tin, in olive oil (optional) 5 garlic cloves, sliced Pinch of red pepper flakes (optional) Salt to taste 1 28oz can of peeled whole tomatoes (I prefer San Marzano) 2 stems of basil (optional) Parmesan rind* (optional) Pepper to taste *I freeze these when I get to the end of a block of parm. Great for throwing into soups and sauces to deepen flavor. Be sure to remove the rind before blending. I used my Lodge hammered chicken fryer made in the 1940s but you can use a dutch over, large skillet, sauce pan, etc. #c#castironc#castironcookingc#castironskilletc#cookingc#castironrestorationc#castironseasoningc#castironcleaningh#howtod#DIYt#tutorialu#upcycler#reuset#thrifta#antiquev#vintagef#fyf#fypf#foryouf#foryoupageB#Butterpatb#butterpatindustriesb#butterpatcastiron #castironchris
The first rule of tomato sauce is…there are no rules. This recipe is super adaptable and fun to play around with depending on the ingredients you have in your pantry or fridge. The list below includes what I used to make it THIS time, but I almost never make it the same way twice. No beef tallow? Use bacon grease! Or omit it completely. Drinking red wine while you’re cooking? Pour some in! Start with the key ingredients - tomatoes, olive oil, onions, garlic, and salt – and go from there, making your own additions (or subtractions) as you see fit. 1 tbsp beef tallow (optional) 2 tbsp Extra Virgin Olive Oil 2 cups of chopped yellow onions 2 whole anchovies from a tin, in olive oil (optional) 5 garlic cloves, sliced Pinch of red pepper flakes (optional) Salt to taste 1 28oz can of peeled whole tomatoes (I prefer San Marzano) 2 stems of basil (optional) Parmesan rind* (optional) Pepper to taste *I freeze these when I get to the end of a block of parm. Great for throwing into soups and sauces to deepen flavor. Be sure to remove the rind before blending. I used my Lodge hammered chicken fryer made in the 1940s but you can use a dutch over, large skillet, sauce pan, etc. #c#castironc#castironcookingc#castironskilletc#cookingc#castironrestorationc#castironseasoningc#castironcleaningh#howtod#DIYt#tutorialu#upcycler#reuset#thrifta#antiquev#vintagef#fyf#fypf#foryouf#foryoupageB#Butterpatb#butterpatindustriesb#butterpatcastiron #castironchris
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