I generally use Del Monte canned, or the fresh marinara from the deli section at the store. It's actually not that bad by itself, but I like my sauces pretty spicey.
True, but overnight mellowing IMHO accomplishes the same thing. My power bills have been high for the summer so I try to save electricity wherever I can! One reason I love that electric grill so much.
I add it at the beginning along with everything else and, like you, I don't measure. ;-) Just one large bulb section and I run it over a fine cheese grater, or sometimes I'll slice it and throw it into my little electric chopper with a little sauce to get it good and liquified. Depends..... I'd say one 2" root section per 2 quarts of sauce total volume off the top of my head.
Chuckle of the Day 7492
Andy Dear Andy, I truly think that you mean well when you offer me the "honor" of choosing the CotD for tomorrow, but I will respectfully decline. My great pleasure...
IMHO ginger is so complimentary to garlic, I've been using it a LOT. I buy it fresh and I have a small wicker basket in the 'frige I store it in and just break off chunks as needed. It stores pretty well. I'll trim off any dry parts, but I don't peel it.
Cheers! -- Om.
"My mother never saw the irony in calling me a son-of-a-unpleasant woman." -Jack Nicholson