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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Aug 13, 1990
Page
15
A practical guide to making tomato sauce from fresh summer tomatoes. It covers choosing juicy versus meaty varieties, cooking in nonaluminum pans, and balancing acidity with sugar or more vegetables. Includes two detailed stove top recipes using ripe tomatoes, garlic, olive oil, basil, and optional hot peppers and cheese.
The guidance covers sauce to pasta ratios for different sauce states, noting 2 cups per pound for typical sauce and 3 cups for uncooked sauce. It mentions rich sauces may use 1 4 cups per pound and that filorine recipes yield larger portions with leftovers. It also advises freezing all sauces except uncooked, and suggests freezing fresh pulp separately and adding garlic and onion after thawing.
Fresh tomato sauce with onion garlic and olive oil. Peel and chop ripe tomatoes. Mix with onion garlic basil and oil, season to taste with balsamic vinegar salt and pepper. Let stand 1 to 4 hours unrefrigerated. Serve over angel hair with chopped basil. Makes about 3 cups.
The sauce is best used immediately but can be prepared up to two days in advance and refrigerated. Reheat it just before serving or after freezing, adding the basil only when reheating to preserve its flavor.
Loosely adapted from Ada Boni il Talismano della Felicita. Aromatic vegetables are finely chopped and simmer with tomatoes in olive oil, then pureed or milled. Contains onion carrot celery parsley and basil with oregano, season to taste and simmer to reduce to about one quart.
Philly hosts a cheese steak debate at two neon bordered corners near the Italian market where Gene's and Pat's vie for top spot. Both serve thin beef, greasy onions, and hot Cheez Whiz on crusty bread under harsh lighting with outdoor seating. For a calmer, cleaner experience, Mama's Pizzeria in Bala Cynwyd offers a different take with polite staff and tidier decor.
A vivid description extols the majestic cheese steak from Mama's on Bala Avenue Philadelphia. It highlights a crusty bread that elevates the sandwich with beef onions and provolone. The piece includes a home bread recipe and baking steps for two large loaves yielding two epic steak sandwiches at Mama's Levering Mill Road Bala Cynwyd.
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