I once ate pasta with a delicious persimmon + tomato marinara. I can't find any persimmon marinara recipes for it online. How can I recreate it?
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posted by blackcatcuriouser
on Dec 13, 2010 -
5 answers
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce?
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posted by donpedro
on Jul 5, 2010 -
29 answers
Looking for a easy to follow chart for pairing of pasta sauces and types/shapes of pasta (preferably a visual guide).
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posted by MiltonRandKalman
on Jan 4, 2009 -
5 answers
I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular?
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posted by zebra3
on Dec 28, 2007 -
30 answers
Pasta Sauce Jar Filter: I reuse my old pasta sauce jars for pantry storage. No matter how well I clean the lid the scent of pasta sauce remains and sometimes compromises the food stored inside. Any tricks for getting the lid spickety span. Note: I have no dishwasher.
posted by Constant Reader
on Jan 12, 2006 -
16 answers
What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.
posted by Mayor Curley
on Feb 17, 2005 -
34 answers
