homemade pasta sauce taste rubbish!

snowqueen555

Trying to save money making my own sauce...

I don't know what I'm doing wrong, I think maybe its the tinned tomatoes, but when I cook a sauce it taste horrible. Tinned tomatoes taste nothing like the tomato in a jar of sauce?

Is there a secret as I am just following various recipes online.

I have

tinned tomatoes
Balsamic vinegar
EV Olive Oil
one onion
Italian Herbs
Basil
Garlic
Lemon

charlie-chan

I use tomato puree sauce rather than tinned tomatoes

itsallinthemind

I find you need one large onion diced tiny, 2tsp sugar, 2tsp balsamic, 2 cloves of fat garlic, 1/4-1/2 tsp dried chili flakes - per 3 cans of tomatoes.

snowqueen555

How long are you cooking for?

Is purree better then? Will a carton out next time...

My sauce tastes really metallic, acidic if that makes sense?

bambieyes

I put 1 or 2 tsps of sugar in mine to counter balance the acidic taste

mandragora_2

I think you've got all the right ingredients (though I wouldn't bother with the balsamic vinegar) however, I always put in a pinch of sugar when I make a tomato-based sauce. It takes away the acidity. Tinned toms are great for cooking with - and I wouldn't spend a fortune on expensive bands, either - the cheapest is just as good, when you're cooking, adding lots of other flavours etc.

bramble1

I used tinned toms and puree, mixed herbs, stock, onion, seasoning, chilli flakes and let it recduce for aaaagggeesss

kinkyjinks

bambieyes wrote: »

I put 1 or 2 tsps of sugar in mine to counter balance the acidic taste

That's definitely what is missing. I was taught this at chef school and never use tinned tomatoes or puree without adding it. Also instead of using the Italian herb mix I'd use a mixture of oregano and basil, but that's a personal preference because I can adjust the herbs to my own taste. Basil should be added towards the end though as it seems to lose its flavour the longer it's cooked.

SilverBird_2

Can't see why you'd use balsamic vinegar or lemon juice when making home-made tomato sauce? Anyway, we all have our own recipes for this.

To make home-made tomato sauce I gently fry a finely chopped onion and a couple of cloves of garlic (use a food processor if you have one) in some light olive oil then when it's gone soft and transparent add a couple of tins of tomatoes, a good squeeze of tomato puree, a level teaspoonful of sugar and half a teaspoon of dried mixed italian herbs or oregano (depending on what's in the cupboard) and a vegetable stock cube. Bring it all to a simmer and then almost cover the pan with the lid and leave the sauce to gently simmer for about half an hour. Don't let the sauce boil, just let it simmer gently. Stir the sauce every five minutes or so. Add salt and pepper to taste, also more dried herbs if you think the sauce needs it. Fresh chopped chilli, chilli flakes, chilli powder can also be added.

A stick of celery blitzed in the food processor along with the onion and garlic and then gently fried together makes a nice addition to the sauce. Some mushrooms, again blitzed in the food processor, help make a tasty variation of the sauce. Chopped peppers (any colour) can also be added during the cooking. It's all down to your taste, preference and/or what's available at the time and/or what you'll be serving the pasta with.

I've used passata instead of tinned tomatoes and it also makes a nice sauce.

This is a good/useful recipe to make in larger quantities and then freeze it in meal size portions.

itsallinthemind

mandragora wrote: »

I think you've got all the right ingredients (though I wouldn't bother with the balsamic vinegar)

SilverBird wrote: »

Can't see why you'd use balsamic vinegar or lemon juice when making home-made tomato sauce?

I use balsamic, not being a snob as I use value tomatoes. But it is the way I was taught by an Italian. Also only use basil and a tiny bit of oregano, not mixed herbs. Lemon...no idea!!! Acidic enough, hence the sugar.

on-the-count-of-three

I agree with all that has been said above. Sugar if using tinned tomatoes. Simmer for an hour or so. I often blitz celery & also carrot ...helps counter the acidity..along with the onion etc. I too never add any more 'acid' in the form of lemon.
I nearly always use passata unless I've run out. Not too expensive. I know people use different supermarkets & I'm not sure of all the prices, but I use Mr T & just use the cheapest at 39p.

http://www.tesco.com/groceries/Product/Details/?id=254874296

I have used the more expensive ones (when they have been on offer of course ) but can't really say I can make out any difference once I have finished.

Edited to add. Value tomatoes 31p for 400g, passata 39p for 500g so not really any more expensive overall. May be cheaper in other supermarkets, don't know.