pasta sauce recipes

Pink.

veronica46 wrote: »

whaat? will this save money?

I would think so if the tomatoes are used rather than thrown out because they're past their best.

Bongedone, that sounds lovely! If you have any basil that might be nice added to it too.

Pink

Bongedone

Pink-winged wrote: »

I would think so if the tomatoes are used rather than thrown out because they're past their best.

Bongedone, that sounds lovely! If you have any basil that might be nice added to it too.

Pink

Thanks Pink. Basil sounds like a good addition. If it works then I will keep an eye open for whoopsie tomato's and freeze the sauce.

Stephen_Leak

Basil and tomato is a classic combination.

For the record, here's my basic Italian tomato sauce recipe.

ITALIAN TOMATO SAUCE

Enough for pasta for 2

INGREDIENTS

2 cloves of garlic
2 onions
2 tablespoons of olive oil
400g tin of plum tomatoes*
2 teaspoons of basil or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Put the chopped tomatoes into the pan. Add the herbs. Continue to cook, stirring as the mixture boils. Season with the pepper. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time.

Add ¼ of a teaspoon of chilli powder to make it into an Arrabbiata sauce, which is usually served with penne pasta.

TIPS

Always “take the pasta to the sauce”. Put the cooked pasta in the pan with the sauce and stir together until thoroughly coated.



* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

c-m

I usually buy something like Spicy Tomato pasta sauce form Morrisons or Tesco.

Now how would i make a pasta sauce with fresh or tinned chopped tomatoes as a base?

No off the shelf sauces taste anything like chopped tomatoes, so how do you get away from that water chopped tomato flavour and texture and more towards a thick tasty pasta sauce?

Pink.

c-m wrote: »

I usually buy something like Spicy Tomato pasta sauce form Morrisons or Tesco.

Now how would i make a pasta sauce with fresh or tinned chopped tomatoes as a base?

No off the shelf sauces taste anything like chopped tomatoes, so how do you get away from that water chopped tomato flavour and texture and more towards a thick tasty pasta sauce?

Hi c-m,

If you cook tinned tomatoes over a low heat they will reduce and be less watery. Also if you have a stick blender you can use that to give them a whizz to make it more of a 'saucey' consistency.

When making a tomato sauce for pasta adding herbs (basil, thyme, bayleaf) and spices (black pepper, chilli, garlic) etc helps the flavour.

There are some recipes on this thread that may help:

Quick and Easy Tomato Sauce for Pasta Required

Pink

want2bmortgage3

i thought i'd try a jar of pasta sauce for convenience instead of making it myself chopping and frying onions and garlic and adding canned tomatoes / passata. so i bought a 24p jar from sainsburys looks like it serves 4, i'll probably use half. do i basically just cook the pasta, then stir in the sauce and heat for a few mins? I've also got cauldron sausages (on offer for £1 at sainsburys) which I may add sliced up. plus some cheese and garlic slice to accompany it.

does that sound like a decent veggie meal?

sunflower76

If I use a jar of sauce I still add onions, mushrooms and garlic as a minimum so I'd still add these.

whu

I think if you add the sausages and some mushrooms that will be nice and easy - enjoy

want2bmortgage3

does anyone find with butter melting you can smell cow? just like goats milk smells of goat?

want2bmortgage3

i did a cheese sauce in the end with pasta shells as i didnt fancy tomato... does anyone else find too much tomato affects their stomach? is it the acid or something? anyway i followed a basic cheese sauce recipe melting butter first then adding flour, slowly adding milk, then grated cheese last. to be honest i think i'd have liked it better just plain pasta with grated cheese on at the end (to melt on top).