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View Full Version : Kevin, love to know more abt your tomato sauce.


Kimberle
06-14-2012, 05:09 AM
I'm intrigued after your restaurant review. How does the alfredo sauce blend with the red sauce? I'd love to hear how you make it at home if you're so inclinded to share. :flower3:

AuntieKels
06-14-2012, 12:58 PM
Ooo yes! I want to know too!

I love doing half marinara and alfredo sauce. Yum.

DisneyKevin
06-14-2012, 01:25 PM
It's pretty simple actually.....

When I'm making red sauce....I take some butter and flour and let it cook out a bit and then add milk / cream and parmesan cheese and stir. Almost like you are making mac and cheese from scratch

This needs to be done over low heat and stirred until it's thick and creamy.

I then add it to the red sauce.

I even do this with jarred sauce....but I'm not as fancy.

I pour the red sauce into the pan and then pour a bit of mil into the empty bottle with some grated parmesan cheese. I swish it around and then pour it into the sauce.

Or...if it's easier...buy a jar of red and jar of alfredo and mix them together.

I find a lot of red tomato sauces a bit "acidy" and I like them a bit more mellow.

My jarred sauce of choice is Rao's. It's more expensive...but worth it.

disneym2m
06-14-2012, 01:32 PM
Ooooo...cooking with Kevin. Sounds like a great new segment idea. Hugs.

1Grumpy9
06-14-2012, 01:37 PM
That sounds like something I could make easily...I love Alfredo but I also love red sauce, but it doesn't love me that much...LOL!!!

jcb
06-14-2012, 02:06 PM
Kevin,

Could you post the vegetable recipe you mentioned in Florence? It seemed so simple but when I tried it as I remembered it (as in, open bag, dump vegetables on cooking sheet, pour olive oil on vegetables), it was not all that much of a success. I think it might have lost something in the translation.

Cherinva
06-14-2012, 02:17 PM
It's pretty simple actually.....

When I'm making red sauce....I take some butter and flour and let it cook out a bit and then add milk / cream and parmesan cheese and stir. Almost like you are making mac and cheese from scratch

This needs to be done over low heat and stirred until it's thick and creamy.

I then add it to the red sauce.

I even do this with jarred sauce....but I'm not as fancy.

I pour the red sauce into the pan and then pour a bit of mil into the empty bottle with some grated parmesan cheese. I swish it around and then pour it into the sauce.

Or...if it's easier...buy a jar of red and jar of alfredo and mix them together.

I find a lot of red tomato sauces a bit "acidy" and I like them a bit more mellow.

My jarred sauce of choice is Rao's. It's more expensive...but worth it.


Kevin, that sounds good, I'll have to try it. After having my gallbladder removed, I'm finding that anything with red sauce bothers me....and I love Italian

DisneyKevin
06-14-2012, 02:19 PM
Kevin,

Could you post the vegetable recipe you mentioned in Florence? It seemed so simple but when I tried it as I remembered it (as in, open bag, dump vegetables on cooking sheet, pour olive oil on vegetables), it was not all that much of a success. I think it might have lost something in the translation.

I roast a lot of veggies.

Preheat over to 425 degrees.

Place veggies on baking sheet.

(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)

Drizzle with extra virgin olive oil and sprinkle with sea salt.

Roast 20 minutes.

*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash

Depending on what you add and how much oil you use.....these are all pretty low cal.

AuntieKels
06-14-2012, 04:36 PM
"(as in, open bag, dump vegetables on cooking sheet, pour olive oil on vegetables)"

I'm not sure if by "open bag" you mean frozen bag of veggies? This technique only works with fresh vegetables.

Roasted veggies are my fav!!

jcb
06-14-2012, 05:00 PM
I roast a lot of veggies.

Preheat over to 425 degrees.

Place veggies on baking sheet.

(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)

Drizzle with extra virgin olive oil and sprinkle with sea salt.

Roast 20 minutes.

*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash

Depending on what you add and how much oil you use.....these are all pretty low cal.

Thanks. Now I'm really hungry.

And Auntie, they were not frozen. I'm too lazy to cut up my own so I buy fresh in bags. They make a good snack.

Kimberle
06-14-2012, 05:07 PM
It's pretty simple actually.....

When I'm making red sauce....I take some butter and flour and let it cook out a bit and then add milk / cream and parmesan cheese and stir. Almost like you are making mac and cheese from scratch

This needs to be done over low heat and stirred until it's thick and creamy.

I then add it to the red sauce.

I even do this with jarred sauce....but I'm not as fancy.

I pour the red sauce into the pan and then pour a bit of mil into the empty bottle with some grated parmesan cheese. I swish it around and then pour it into the sauce.

Or...if it's easier...buy a jar of red and jar of alfredo and mix them together.

I find a lot of red tomato sauces a bit "acidy" and I like them a bit more mellow.

My jarred sauce of choice is Rao's. It's more expensive...but worth it.

hummm, sounds wonderful! I'm going to try it...:)

Kimberle
06-14-2012, 05:09 PM
I roast a lot of veggies.

Preheat over to 425 degrees.

Place veggies on baking sheet.

(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)

Drizzle with extra virgin olive oil and sprinkle with sea salt.

Roast 20 minutes.

*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash

Depending on what you add and how much oil you use.....these are all pretty low cal.

I do this with frozen cauliflower and onions (fresh). I put the cauliflower in a corningware baking dish, add chopped onions and olive oil. Roast. Yum!!!

WaltD4Me
06-14-2012, 06:34 PM
We call my mom's red and alfredo her "pink" sauce. It's especially good over cheese ravioli and stuffed shells IMHO. I'm wondering what kind of jar alfredo sauce you use Kevin? My mom uses jar red sauce, but no one liked it when she tried using a jar alfredo too. It was too thick and didn't have alot of flavor.

SamSam
06-14-2012, 11:22 PM
I roast a lot of veggies.

Preheat over to 425 degrees.

Place veggies on baking sheet.

(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)

Drizzle with extra virgin olive oil and sprinkle with sea salt.

Roast 20 minutes.

*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash

Depending on what you add and how much oil you use.....these are all pretty low cal.

Dh and I love veggies like this...everything...brocollli, cauliflower, brussel sprouts, green beans, squash...almost any fresh veggie is great cooked like this. Yum!

froggy5657
06-15-2012, 11:06 AM
Also, if you are a bit sensitive to acidy things like tomato sauce and you don't have time to mix in the alfredo sauce, putting a little milk or cream can help to neutralize the acid a bit.

BriarRosie
06-16-2012, 09:59 PM
I use garlic infused olive oil when I saut or roast my veggies. It's incredible. And I really want to get that black truffle salt from the Spice and Tea Exchange again. That stuff rocked.

During the winter, I experimented with making soups and marinara sauce from scratch. Loved it.

Kimberle
06-17-2012, 05:12 PM
Kevin, I made your sauce tonight w/ my baked chicken parm. It was devine!!
:thumbsup2:thumbsup2:thumbsup2