tomato sauce for pasta pizza etc

skintchick

The easiest sauce in the world is a tin of tomatoes, chopped, lots of black pepper, pinch of sugar, simmer on a low heat until it goes thick. The pepper is the key.

This is a base for chucking in veg etc to make whatever you want.

Tuna is nice in it too, especially if you put grated cheese on top at the end.

jobbingmusician

Now make some pizza dough in the breadmaker, place under the sauce, top with cheese, place in oven for 10-12 mins and, whilst eating it, review a pricelist from your local pizza parlour and glory in how much you have saved!!!!

arkonite_babe

My easy tomato sauce is as follows:

1 tin lidl tomato soup
1 finely chopped onion
1 tablespoon oil
1 tablespoon tomato puree
2 teaspoon hot pepper sauce
3 big handfuls of grated cheese

Sweat the onion in oil, pour in soup, puree, pepper sauce. Stir until blended and bubbling hot. Throw in cheese and stir until melted.

I had this in my mince for tea tonight, it's yummy or you could try it with pasta or rice?

HTH

Tracey04

has anyone got a good recipe. i usually use, tinned toms, tomato puree, herbs, onion and sometimes red pepper, but it ia always runny. I want a sauce that will sit on top of pasta instead of juicy all over - if you know what I mean . Thanks

newlywed

I use Passata (much less runny than chopped tomato) then usually with onions or leek, basil and paprika.

dixie_dean_2

Just reduce it more and/or add a little cornflour.

Stephen_Leak

I reduce it more and/or add another squirt of puree.

Fizog

Do you use chopped tinned tomatoes rather than whole ones as they contain more water. Use Olive oil 100ml at least add chopped onion, fresh herbs to lightly cook then add tomatoes and puree maybe a little brown sugar to take away the acidity, cover and allow to reduce. This will give you a more solid thick sauce.

HappyIdiotTalk

I agree, reduce it a little more. I always get the tomato sauce on first and let it cook for 20 minutes before starting the pasta or anything else. Besides I like my tomato sauce a bit runny. No so you get pools of water on the plate, but something that looks like a slightly runnier version of tomato ketchup. Lovely jubbly.

helping_hubby

4 tins of plum tomatoes
1 jar (or 2 of the tiny tins) puree
Enough olive oil to cover the base of the saucepan
Fresh basil
1 teaspoon oregano
Couple of garlic cloves
Salt
Pepper
And some meat

Seal the meat off in a pan. You can use pork or beef. I've been using braising steaks recently due to budgets.
Put all the plum tomatoes and puree in a huge saucepan and mash up.
Add all the herbs/garlic, I usually slice the garlic.
Salt and pepper to taste
Pour enough olive oil that would kind of cover the bottom of the pan (sorry, I've never measured anything out really)
And add a small cup of water.
Add the meat.

Bring to the boil, and simmer gently for hours and hours. I try and simmer for a minimum of 3 hours. (edit: make sure you stir every now and then so the bottom doesn't burn and mash up the plum tomatoes a bit more during cooking)

This should do a few meals and it freezes really well. Mine always sits on top.