homemade pasta sauce taste rubbish!

dreamteamgirl

Agree with sugar & salt. Personally I use a tea spoon of sweetener as I do slimming world

Start with a tablespoon of olive oil, add in garlic/ onions and fry off, add whatever tinned tomatoes you like- I use one of whole, one of chopped and one of cherry plus a tablespoon or so of puree. I prefer my sauve to have texture so dont like passata sauces especially
Add a heaped teaspoon of Candarel and a quarter teaspoon of salt.
Then simmer for as long as you can but at least 30 mins
Right at the end stir in 50grams of phillie extra light and it goes SO creamy. YUMMY

Oh it makes enough for 3-4 meals and lasts a week in the fridge in a glass jar tightly screwed up.
Makes enough for 3 nights

rachbc

Long slow simmering and a touch of sugar to sweeten will make the biggest differnce. A good hour or more on lowest heat.

I use aldi and lidl whole plum toms and find them much richer looking than the same priced value brands, always used whole rather than chopped too.

puddy

i havent read all the posts only some

however, tinned toms definately need a bit of sugar, no matter what the brand

with any tomato dish the secret is long slow cooking, not quick high temp cooking, if you boil you will get a metallic taste

check your garlic, does it smell musty or acrid? you need to slice each clove in half and pull out the middle (looks like a little shoot), this will affect your whole dish if the garlic is bitter. sometimes even the freshest supermarket garlic seems to have a bitterness to it, not helped i think by storing in the fridge.

finally, any sauce like that (and curry sauces) taste better after a few days

ERICS_MUM

bambieyes wrote: »

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

You beat me to it. A small amount of sugar really brings out the taste of the tomatoes. I also like to add tomato puree with the tinned to boost the depth of taste. I admit to cheating by adding an Oxo cube and a spoon of plain flour to thicken the sauce slightly so it coats the pasta better.


Mmmm, now what can I cook for tea ?

Trow

blunther wrote: »

Is it just me that uses two bulbs of garlic then....?

Two BULBS??!!??

Yikes, I'm not sitting next to you!

I'd certainly use two cloves though...

rabidbun

blunther wrote: »

Is it just me that uses two bulbs of garlic then....?

I have done this year, but only cause my garlic from the garden was so disappointingly small! Not brave enough to try two normal sized bulbs of the stuff even though I love garlic! (I fear the killer morning breath the next day )

ERICS_MUM

rabidbun wrote: »

I have done this year, but only cause my garlic from the garden was so disappointingly small! Not brave enough to try two normal sized bulbs of the stuff even though I love garlic! (I fear the killer morning breath the next day )

My sister had the same problem, I wonder if it was something with the summer weather that disagreed with them ?

on-the-count-of-three

We've just had sausage pasta for tea & everyone loved it.

Start by browning the sausages in a pan. (I tried to dry fry at first, but they were from the butchers so no fat, so I added a little olive oil.) Remove from pan.

Add, sliced onions, finely chopped (or blitzed) celery, & a few squashed whole cloves of garlic depending on your taste to the pan. Cook over a low light until the onions are soft. (Another dash of olive oil may be needed.) I then added a pinch of chilli flakes, some oregano, paprika & a little black pepper. Stir well. Now add your tomatoes about a teaspoon of sugar and a splash of balsamic & stir again. I then left this on a low simmer for about 45 mins. After this, cook the pasta & whilst the pasta is cooking, cut the sausages into slices & simmer in the sauce. Finally add the pasta & stir.