CNYEats A Taste of Utica: Red Sauces

This week in our book we are cooking the sauces. We have “Raw Sauce” on page 36. “Spaghetti Sauce” and “Arrabbiata Sauce” on page 37.  Canning the sauces (page 38) was posted 12/13/2009 if you want tips on storing. “Raw Sauce” AKA: Uncooked Tomato Sauce.  Posted by Michael Labombarda.  Michael writes “This is a colorful, zesty, fast and easy sauce for pasta during the summer months.  The ingredients are simply blended together and tossed in a bowl and allowed to sit awhile (30 – 45 minutes) till all the flavors meld together.  If you make this sauce with anything but [...]