Page 1 of 3 123 LastLast
Results 1 to 20 of 50

Thread: Anyone else put cinnamon in their tomato sauces?

  1. #1
    Join Date
    Jul 2009
    Location
    Houston, TX
    Posts
    907
    Mentioned
    0 Post(s)

    Default Anyone else put cinnamon in their tomato sauces?

    Just curious if anyone else puts cinnamon in their spaghetti sauce recipes. I find that many warm spices work very well with tomatoes!


    If you haven't tried it, I challenge you to make some for a lunch or dinner tomorrow :)

  2. #2
    Join Date
    Mar 2009
    Location
    Round Rock
    Posts
    3,516
    Images
    6
    Mentioned
    0 Post(s)

    Default

    I've cooked a few recipes that included it but not on a regular basis. What's your opinion about what it adds? Of course, sugar is commonly added to tomato sauces but I'm not a huge fan of it.
    [SIZE=2][B][COLOR=#0000ff]Bill[/COLOR][/B][/SIZE]

  3. #3
    Join Date
    Jan 2009
    Location
    El Cerrito, CA
    Posts
    2,064
    Mentioned
    0 Post(s)

    Default

    I do the same thing Bill...I usually toss a bit of sugar in my sauce, but only if I need to balance out the acidity.

  4. #4
    Join Date
    Jul 2009
    Location
    Houston, TX
    Posts
    907
    Mentioned
    0 Post(s)
    Thread Starter

    Default

    Not sure what it adds :P You gotta try it out, kinda hard to describe.

    I also commonly add sugar to my tomato sauces only if its really acidic though. I hear salt also cuts out on acidity, but I don't know too much about that.

  5. #5
    Join Date
    May 2009
    Location
    NYC
    Posts
    5,824
    Images
    12
    Mentioned
    2 Post(s)

    Default

    Not in a straight tomato sauce. I do use it along with allspice, clove, and cumin to add a slight Lebanese flavor to a stew. See, e.g. Lebanese Seven Spice Rub
    --steve

  6. #6
    Join Date
    Jan 2009
    Location
    El Cerrito, CA
    Posts
    2,064
    Mentioned
    0 Post(s)

    Default

    I find that if I'm using canned tomatoes or something like 6-in-1 or Pomi that the salt isn't necessary. I don't like using strictly salt-free ones though...

  7. #7
    Join Date
    Feb 2010
    Location
    bark! bark!
    Posts
    9,622
    Images
    327
    Mentioned
    6 Post(s)

    Default

    Kind of depends on what your making. If your making Italian sauce to go over spaghetti, I don't think so. cinnamon, oregano, basil... blehhh

    But if it's some east asian thing, then that's the ticket. tomatos, cinnamon, anise, shallots, garlic, tamarind, thai chilis, ...

    For sweetness I've added grated carrots or plain sugar, but mostly some tomato paste. Seems pretty sweet, don't know if there is added sugar.

    -jim

  8. #8
    Join Date
    May 2009
    Location
    NYC
    Posts
    5,824
    Images
    12
    Mentioned
    2 Post(s)

    Default

    I think cinnamon helps bind earthy, bitter flavors to the brightness of other spices. I wouldn't use it alone, but only in combination with other spices, plus a nice selection of not-very-brightly flavored herbs, e.g. rosemary. Because it's bitter, it helps when eaten with sour things or cream, such as pickles and yogurt sauces. I wouldn't go with sugar or try this in anything remotely sweet, so I'm also careful about the choice of onions and stay away from carmelizing them because they get sweet.
    Last edited by SiBurning; 02-19-2010 at 03:57 PM.
    --steve

  9. #9
    Join Date
    Mar 2009
    Location
    Round Rock
    Posts
    3,516
    Images
    6
    Mentioned
    0 Post(s)

    Default

    Quote Originally Posted by GoldenMonkey View Post
    I do the same thing Bill...I usually toss a bit of sugar in my sauce, but only if I need to balance out the acidity.
    J.J., I know folks who always add sugar, no matter the ingredients or the taste. As you can imagine, this sometimes results in a rather sweet sauce.
    [SIZE=2][B][COLOR=#0000ff]Bill[/COLOR][/B][/SIZE]

  10. #10
    Join Date
    Oct 2006
    Location
    Washington, D.C.
    Posts
    213
    Mentioned
    0 Post(s)

    Default

    Quote Originally Posted by Carlin View Post
    Just curious if anyone else puts cinnamon in their spaghetti sauce recipes. I find that many warm spices work very well with tomatoes!


    If you haven't tried it, I challenge you to make some for a lunch or dinner tomorrow :)

    -1....sorry, tried it, don't like it. but that is just this my humble opinion.
    -Mike-


    "I feel sorry for people who don't drink. When they wake up in the morning it's as good as they are going to feel all day" -Frank Sinatra

  11. #11
    Join Date
    Aug 2008
    Location
    New York
    Posts
    1,423
    Mentioned
    0 Post(s)

    Default

    Sugar is unnecessary in tomato sauce. Just throw a whole carrot in the sauce while it is simmering and discard it when done. The carrot adds just the right amount of natural sweetness and absorbs all the acidity of the tomatoes.

  12. #12
    Join Date
    Mar 2009
    Location
    Round Rock
    Posts
    3,516
    Images
    6
    Mentioned
    0 Post(s)

    Default

    Quote Originally Posted by Kouros View Post
    Sugar is unnecessary in tomato sauce. Just throw a whole carrot in the sauce while it is simmering and discard it when done. The carrot adds just the right amount of natural sweetness and absorbs all the acidity of the tomatoes.
    My bolognese recipe uses minced carrots but one time I incorrectly instructed my sous chef (my wife) on the amount and found out just how carrots can over-sweeten! But yes, carrots work wonderfully.
    [SIZE=2][B][COLOR=#0000ff]Bill[/COLOR][/B][/SIZE]

  13. #13
    Join Date
    Jul 2008
    Location
    Upper Canada
    Posts
    11,703
    Images
    42
    Mentioned
    6 Post(s)

    Default

    Quote Originally Posted by SiBurning View Post
    I think cinnamon helps bind earthy, bitter flavors to the brightness of other spices. I wouldn't use it alone, but only in combination with other spices, plus a nice selection of not-very-brightly flavored herbs, e.g. rosemary. Because it's bitter, it helps when eaten with sour things or cream, such as pickles and yogurt sauces. I wouldn't go with sugar or try this in anything remotely sweet, so I'm also careful about the choice of onions and stay away from carmelizing them because they get sweet.
    I put cloves in sometimes especially for a sauce I will use for pizza or lasagna.
    Mike

    Need help? Ask a Mod

    Please help support Badger and Blade.

  14. #14
    Join Date
    Dec 2009
    Location
    Sacramento, CA
    Posts
    727
    Mentioned
    0 Post(s)

    Default

    I will toss a tiny amount in if it tastes too acidic. I usually add veggies, meat and whatnot to classico and don't find the need. I tried some nob hill sauce lately and felt it was very acidic so I used the cinnamon. It's easy to overdue the cinnamon IMO, any more than the tiniest amount and you can really taste the cinnamon in the sauce.

  15. #15
    Join Date
    Sep 2006
    Location
    Morganton, NC
    Posts
    4,904
    Images
    11
    Mentioned
    3 Post(s)

    Default

    I've been known to add nutmeg to a great deal of Italian dishes, but never cinnamon.

  16. #16
    Join Date
    Mar 2007
    Location
    Plano TX, but I wish I was in the mountains
    Posts
    4,511
    Mentioned
    0 Post(s)

    Default

    Garlic and fresh ground pepper are my staples. Cinnamon, not so much.
    Jp - Horse power is how hard you hit the wall. Torque is how far you drag it behind you

  17. #17
    Join Date
    Oct 2009
    Location
    Toronto, Ontario, Canada
    Posts
    207
    Mentioned
    0 Post(s)

    Default

    Try throwing in a few chopped anchovies! now that's something. They add a little salt plus a certain "meaty" flavor taht's hard to pinpoint but impactful.
    "Winning is like shaving - do it every day or you look like a bum" ~ Jack Kemp

  18. #18
    Join Date
    Sep 2009
    Location
    Salt Lake City
    Posts
    995
    Mentioned
    0 Post(s)

    Default

    I've had cinnamon in a tomato sauce it was OK but not my favorite

    I add Oregano, Thyme and Fennel to my sauce, I also use some Italian Sweet and Hot Sausage in my sauce, 1 hot to 2 Sweet, and I always use Plum Tomatos.

  19. #19
    Join Date
    Mar 2008
    Posts
    792
    Mentioned
    0 Post(s)

    Default

    Isn't cinnamon a key ingredient of what makes the tomato sauce of Cincinnati "chili"?

    Since the Cincinnati thing is Greek, not Tex Mex, maybe a Greek pasta is what calls for the cinnamon

    Roger

  20. #20
    Join Date
    Aug 2008
    Location
    New York
    Posts
    1,423
    Mentioned
    0 Post(s)

    Default

    I like spicy tomato sauce so I throw in lots of red pepper flakes.

Page 1 of 3 123 LastLast

Similar Threads

  1. Burts Bees Tomato Toner as AS
    By atison in forum Aftershaves
    Replies: 2
    Last Post: 09-26-2012, 10:29 PM
  2. Burt's Bees Garden Tomato Toner
    By Emmett in forum Aftershaves
    Replies: 2
    Last Post: 01-15-2011, 09:34 PM
  3. Cinnamon Rolls
    By TimmyBoston in forum The Mess Hall
    Replies: 18
    Last Post: 01-23-2010, 08:03 PM
  4. tomato soup
    By urr-lord in forum The Speakeasy
    Replies: 2
    Last Post: 02-18-2007, 05:19 PM
  5. Tomato Pics
    By Scotto in forum The Barber Shop
    Replies: 15
    Last Post: 08-06-2006, 06:40 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
By accessing Badger & Blade, you agree to abide by the Terms of Usage. You can find our Privacy Policy here.
Once submitted, any posts, images, or content become the property of Badger & Blade.
Powered by vBulletin® - Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.