tomato sauce for pasta pizza etc

newlywed

Instead of tinned tomatoes I use passata - find the sauce thicker and richer that way.

Bitsy_Beans

I use tinned toms, tom puree, pinch of sugar and I also add a little flour. It's the juice the tinned toms are in that makes it watery. Adding the flour and simmering the sauce til it thickens works well for me. I also saute onions and grated carrot, whizz it all up with a blender and it's nice and thick Bit like me

Chell

I prefer it made it the oven. I put tomatoes (tinned) or passata), herbs, garlic, black pepper, balsamic vinegar and tomato puree into a casserole dish and bake it at about 200 degrees. I find it is much tastier done this way rather than on the hob.

jemimapd3

I use a good squadge of tomotoe ketchup when ive added the tinned tomotoes!

moonbabe58

Thank you all for your helpful hints, will definately not give up and hopefully the OH will notice the improvement, fingers crossed!

merlin1

hello! tinned chopped toms i drain some of the juice off, and as has been advised a tiny bit of sugar, but lots of tom puree works a treat also!

you may need to alter this according to what pasta you use, for eg, spaghetti will suck up juice and let it go, where as shells will hold water if you dont toss it around enough in your strainer!

Jojo_the_Tightfisted

Cook onions/garlic in oil until dark and treacley, then add tom puree splodge and tinned tomatoes. Leave until it looks volcanic. Job done.

Options include harrissa, dark french mustard, splash of milk, cream cheese, curry spices, cinnamon, cumin, caraway, paprika, thyme, etc - anything you feel like really!

champys

For a really quick and easy tomato sauce I tip a tin of tomatoes (whole tomatoes, not chopped - they're cheaper) in the food processor together with my chosen flavourings: a clove of garlic crushed or roughly chopped, some fresh herbs from the garden or dried in winter, maybe a piece of fresh chilli or some cayenne, and in any case a little sugar and salt & pepper. I whizz that together briefly. Meanwhile, I heat a drop of olive oil in a large flat frying pan and when it's hot the tomato mixture goes in. Simmer till it has the required thickness - that doesn't take very long in a frying pan. Check the seasoning and you're done.

Silaqui

Noooo don't go back to those digusting jars of sauce! Maybe it's just me but they are so sweet and artificial tasting.

I chop an onion (and garlic if I fancy it) and fry gently for a bit, then add chopped tomatoes. As people have said, you could use passata here but I prefer to have the chunkiness of the toms. A squeeze of tom puree and your herbs, whatever you are using, give it all a good stir.

If I'm making a sauce to go with beef (like a bolognaise or something), I will sometimes put a beef stock cube in to give it a richer flavour.

If you end up with a really thin sauce (sometimes happens with value tinned toms) sprinkle in a few gravy granules if you are using meat, or a vegetable oxo cube.

I don't put sugar in mine as I find tomato based sauces are sweet enough.

For a nice change, stir in some mascarpone cheese (or philly!) at the end. MMMMM sauce

xx

Nickynoo1

For a lower fat alternative to marscapone or cream try 1/2 tub of quark. Reminds me of tesco finest tomato and mascapone.

Nickynoo1