How do you cook.....?

[lisarea]

The lack of flavor might be because marinara sauce has seasonings already in it, but you could make up for that by seasoning it yourself. If the stuff you used was too diluted, it was probably sauce or puree (sauce is mildly preseasoned, puree isn't).

I'd probably fiddle around with tomato paste, then, with some herb blends to season it. The canned kind would be best, but I like to also have a tube of extra concentrated tomato paste (they look like tubes of toothpaste) around for when I need just a tetch more tomato but not enough that I need a whole nother can.

Or you could make the marinara yourself if you wanted to.

[SR71]

Basically I want an out of the can tomato flavor bomb. The marinara isn't very spiced, but it packs a good tomato punch. The taste I'm going for is tomatoey and savory, so as long as there's a strong tomato note, adding salt is no problem. I just had some. It was good.

I'll try paste next and look for extra concentrated. That sounds like the ticket. This is what it looks like, but without the onion and pepper.

[Sock Puppet]

There's nothing cheaper than canned tomato sauce. Use that, and no more water than you used before. Then add a bit of oregano & garlic to make up for the difference from marinara vs. plain tomato sauce. When fresh tomatoes are affordable & good (which usually happens at the same time), or a neighbor grows them and is generous (good gawd this dude's tomatoes are fantastic, sorry to boast), dice & add as desired.

ETA: Sneaky in-between cross-posters.

[BrotherMan]

I would try regular tomato sauce first, adding whatever spices and such suit your fancy at the time. If that doesn't do what you want then move up to the paste. Both definitely require more attention if you want it to taste like something.

[SR71]

Tomato sauce did work out ok. It's good on its own, so I tried to use it for stuffed green pepper. Too tomatoey! Oo

[ceptimus]

Ketchup.

I use that as a sauce in a vegetable stir fry on occasion. Gently cook some sliced/diced potato in a frying pan, using a tiny amount of butter to prevent sticking to the pan. When the potato is browned, add some chopped onion (potato takes longer to cook, which is why the onion is added later). You can also add any other vegetables you have lying around and again add the things that take longer to cook earlier and stuff that hardly needs cooking last. I like to add some chopped mushrooms and tomato very near the end.

Then pour a little water into the pan - maybe 1/4 cup - and add a dollop of ketchup. Stir and serve. To improve the appearance, you can sprinkle some chopped parsley on top. If you're cooking for one, then you can eat it out of the frying pan to save on the washing up.

[SR71]

I use ketchup to tomato up omu rice.

My variant mixes chopped potato, bits of beef, carrot and onion in with the rice fry. Also, salt, so the savor complements the sweetness of the ketchup.

I should try your recipe, it sounds good. Have been having some carb cravings recently.

[lisarea]

Three humongous cucumbers.

The dildo jokes have been told, we have argued over who gets to use the largest and all that, and we still have some enormous cucumbers that I don't know what to do with.

[BrotherMan]

Apparently, the local farm store has fresh figs. I have no idear what I want to do with them, but I want them.

[Ari]

Cucumber sword fight to the death?
Real life fruit Ninja?

If I had a bunch of cucumbers it would probably either be a greek style salad or a cream cheese avocado toast + the blood of a hipster real estate agent right now in the bay, or hot sauce.

[vremya]

Tzaziki? I'm sure I spelled that wrong. Cucumber, garlic and yogurt. Easy and tasty.

[Oxymaroon]

Originally Posted by BrotherMan

Apparently, the local farm store has fresh figs. I have no idear what I want to do with them, but I want them.

Hold by the hard little stem, chomp off in two or three bites depending on size of fruit, throw away stem end.
Alternatively, cut off stem, slice fruits in half, immerse in dark rum for a week or two. Serve on vanilla ice cream.

[Oxymaroon]

Originally Posted by lisarea

Three humongous cucumbers.

The dildo jokes have been told, we have argued over who gets to use the largest and all that, and we still have some enormous cucumbers that I don't know what to do with.

Didn't you say you're into canning now? Dill pickles are easy. You can even pickle zucchini (not as good, but by February, you won't mind) and green melon.

[Oxymaroon]

Tell you one thing not to do.
Do not attempt to reheat cooked Brussels sprouts in the microwave.
Who knew those things are explosive?!

[Crumb]

Exploding Brussels Sprouts? I loved their stuff in the 90s.

[Oxymaroon]

Originally Posted by Crumb

Exploding Brussels Sprouts? I loved their stuff in the 90s.

Only cuz you never had to scrape them off the walls of a microwave.

[Kamilah Hauptmann]

Dene woman makes bannock and Klik sandwiches for her husband — and he loves them https://t.co/Zg4txXVi3R pic.twitter.com/l9dTfpykMQ

— CBC North (@CBCNorth) November 1, 2020

[JoeP]

[vremya]

I have an Indian cookbook and there's quite a few lamb recipes, and I don't like lamb. Would beef work just as well?

[lisarea]

Depending on what it is, a similar cut of beef should work OK. Or chicken.

[Kamilah Hauptmann]

if you have flat coke lying around in the kitchen, do not trash it, you can make a coke casserole. very simple recipe. here it is.

1. add tbsp. wow you’re still reading this.

2. maybe it’s time to logout, champ.

— burt jarvis ➐ (@iamburtjarvis) July 22, 2018

[Kyuss Apollo]

[Kamilah Hauptmann]

Originally Posted by Kyuss Apollo

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[JoeP]

... Looks like meat's back on the menu, boys

[Kyuss Apollo]

They taste just like corrupted elf ribs.