Quote:
Originally Posted by gssgarden
Well, I need to work on a few things but it went well.
Here's a pic before, and after..
Attachment 10456
Attachment 10457
Ok, here's what I did wrong....
Too small of a pan. Maybe I should get one of those disposable roasting pans? I ruined wifey's brownie pan. It was so bad that even she said, just throw it out.
Too many Jalapeno's for that size pan. BUT It made a GREAT Fra Diavolo sauce.
Cooked it WAY to long. Three hours and a half and all I got was this bowl. Really doesn't get much easier to make great sauce.
I'll try it later in the week the correct way.
Greg
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Greg,
Did you weigh the tomatoes going in or the sauce coming out?
The sauce looks very concentrated and I am sure it is delicious. Intertesting that you mention Fra Diavolo sauce, as I was thinking about that myself just this past week and I have not had it in decades. I agree that the oven roasted sauce would make a great Fra Diavolo. I think I would have it with shrimp as I have in the past. I remember that the oven roasted sauce thickens quickly toward the end. I'm sure you are getting tuned in and getting the hang of it now. I am also confident that each batch you do will improve similar to my experience. Try tastking it after the first hour and a half or so and you can season it and fine tune it to your liking.
I would have to look at my pictures again, but I seem to recall that I did not fill the lasagna pan more than two thirds or so.
Please let us know how the subsequent batches work out for you.
Regards,
Howard