tomato sauce for pasta pizza etc

jasmine33

daisyburps wrote: »

I make my own. I finely chop onions and a little garlic then fry them, add a couple of cartons/jars of value passata, a pinch of mixed herbs and simmer very slowly for 30 mins. It really does taste better than the ready made sauce.

Thanks. Your photo hasn't come through.

Soubrette

Blairweech wrote: »

I don't think there is a difference...both contain onion, garlic, tomatoes, tomato puree, herbs...sometimes I add red wine.

I think the trick to tomato sauce is time/patience in the simmering department - I sling the above ingredients into my slow cooker on low all day and it is gorgeous (I add a pinch of brown sugar too)

Do you have any idea of quantities or are you a by eye person?

I'm always looking for ways to increase use of my slow cooker and decrease our dependency on jars.

Sou

Blairweech

It thickens up on its own...I do leave it in for about 11 hours though. If it didn't thicken I suppose you could always put it up to high with the lid off

lightisfading

I really love the 'creamy herb and tomato' type pasta bake sauces you get (where you just stir the jar in with water and pasta and bung it in the oven!). I'd like to learn how to do something similar to save myself from the e-numbers but not quite sure how! Can anyone help?

I have in tinned tomatoes, condensed tom soup, mature cheddar, cream, soft cheese, and all the usual herbs/spices etc. Was gonna add some sweetcorn as well.

(no suggestions including meat, thanks, I'm veggie

parsonswife8

Condensed tomato soup, cream and herbs.

I think that Campbells had a recipe on the back of their cream of tomato soup, using tuna and pasta.

:rotfl: :rotfl: :rotfl:

lightisfading

I think I need a bit more guidance than that amounts etc. plus i'm pretty sure its got cheese in.

tuna isn't a vegetable

parsonswife8

lightisfading wrote: »

I think I need a bit more guidance than that amounts etc. plus i'm pretty sure its got cheese in.

tuna isn't a vegetable

_____________________________________________

Obviously, you would have to omit the tuna, I was pointing you towards the sauce part of the recipe.
And you only mentioned no meat, not no fish as well!
I haven't got a can handy at the moment, so can't help with the amounts for ingredients.

:rotfl: :rotfl: :rotfl:

AudreyHepburn_2

Hi Light!

I make a nice tomato based sauce( which is a great soup base too if you add some herbs and garlic) by stirring 200g of low fat soft cheese - i use the Lidl 0.2% fat one, into a 500g pack of passata.

Just stir it together using a whisk until it is unifrom - you can boil it and it wont "split"

High in protein so great for veggies withou adding loads of fat form cream or full fat cheese.

At Lidl the passata is 35p for 500g and the cheese 49p so wless than a bottled sauce.

Elspeth

Good question lightisfading, have pondered that myself. The joy of the Homepride one is that you don't have to cook the pasta first (just bung raw pasta, the jar of sauce and some water in an oven dish). I use these occasionally when I really cannot muster the energy to cook (chuck in a tin of sweetcorn and eat with salad so not totally unhealthy) so cooking pasta first and then washing the pan seems to defeat the point!

But they are a bit pricey, even when on offer, so I'd love to know if anyone has a tried-and-tested recipe of their own that uses raw pasta?

(In case anyone's interested, here's the ingreds of the Homepride one I buy: http://www.homepride.co.uk/products/P001/?product=P001)

munchings-n-crunchings

Hello Folks!

Does anyone have a nice pasta sauce recipe for my 13 year old daughter's school cookery lesson.

I hope someone has a nice fresh tomato and basil sauce, as my daughter is intolerant of dairy.
She needs to complete the sauce in 1 hour,

Looking forward to some suggestions, and please feel free to suggest any milk / cheese free ideas, :T

Thanks

Munchie