How to make spaghetti sauce

BURNING QUESTION

April 04, 2007|By Erica Marcus | Erica Marcus,NEWSDAY

Production of our favorite spaghetti-sauce ingredient, Spatini, was ceased in January by its maker, Lawry's. It's been difficult to find a replacement. Better yet would be an ingredients list for me to try to make the mix at home.

Spatini is the brand name of a packet of seasonings that you add to either a tomato paste and water, unseasoned tomato sauce or canned tomatoes to make spaghetti sauce.

I found a list of Spatini's ingredients on foodfacts.com: sugar, salt, dehydrated onion, potato starch, spices, natural flavors (including dairy), garlic powder, maltodextrin, beet powder (for color), autolyzed yeast extract and guar gum.

You could make your own seasoning mixture based on Spatini's ingredients, but perhaps now is the time to venture into the world of Making Your Own Sauce.

Film the bottom of a saucepan with olive oil. Smash a couple of garlic cloves with the broad side of a knife to loosen the skins; then peel them. Place them in the olive oil and turn the heat to medium. When they just begin to color, add the contents of a 28-ounce can of tomatoes and break them up with a potato masher. Add a dash of salt and a grinding of pepper. Simmer the sauce for 15 to 30 minutes, until it is suitably thickened. That's it.

Erica Marcus writes for Newsday.

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