tomato sauce for pasta pizza etc

Stephen_Leak

TheDoolallyDilly wrote: »

I'm quite new here, and I am not sure if I am posting this in the right place, so apologies if it isn't

I am looking for a tomato sauce for pasta - but the one I make always seems to come out a bit watery and thin. It's basically just onions, chopped tinned tomatoes and some herbs. Is there anything I can add to oomph it up a bit? I did wonder about adding some sun dried tomatoes (I quite like that Dolmio stir-in sun dried tomato sauce). I'd much prefer something homemade (preferably that I cook in bulk and freeze) than shop bought.

TIA.

Dilly

The Italian way is simply to keep things simple - apart from some garlic, your ingredients are all it needs.

As advised, just simmer it for longer to reduce it to the desired consistency. Having said that, I suppose a dollop of tomato puree is OK, if people are starting to gnaw the table!

However, I do like Phoodless' tip about draing, saving and, if required, using the tomato liquid. I have found that using "value" tinned tomatoes can cause this problem, because of their higher water content.

PS. Always put the drained pasta onto the sauce and gently mix together. An Italian would never put the pasta on the plate and then plonk the sauce on top of it!

LandyAndy

viv0147 wrote: »

What do you mean by sweating the onions please

Frying over a gentle heat so they soften but don't colour.

Meanymoo

We use the microwave for a really thick, concentrated tomato sauce in about 15 minutes:

Put a chopped onion in a bowl with a glug of olive oil. Zap in microwave for 2 minutes.
Add tin of chopped tomatoes and some herbs, salt and pepper and a squirt of tomato puree if you have it.
Cook in microwave for another 10-15 minutes depending on strength of microwave. Put a plate over the bowl or it will decorate the microwave :eek:.
Cook pasta.
The tomatoes really reduce down to a lovely thick tasty sauce. Mix with pasta and top with cheese.

You can add other things with the tomatoes of course - garlic, mushrooms, olives... One tin of tomatoes is about right for two people. If cooking for more, just use more tins and cook for a bit longer.

It's not particularly OS, but it's so quick and tasty and perfect if you're starving or in a rush.

boo81

I find this thread really interesting!!!

Personally I think the quality of the ingredients depends on how you need to cook. Also using whole tomatoes mashed up will generate more liquid than buying chopped toms.

I use a very thick tinned tomato sauce and its beautiful. I fry the onion slowly for about 10 mins with some garlic powder. I add tomato puree and tinned toms and seasoning including some dried mixed herbs.

The nicest sauce is where you add sun dried tomato pasta instead of tomato puree and then add creme fraiche. This is best made with spring onions and then bacon and chicken added. Its just like one you get in zizzis italian restaurant;)

Stephen_Leak

boo81 wrote: »

I find this thread really interesting!!!

Personally I think the quality of the ingredients depends on how you need to cook. Also using whole tomatoes mashed up will generate more liquid than buying chopped toms.

I use a very thick tinned tomato sauce and its beautiful. I fry the onion slowly for about 10 mins with some garlic powder. I add tomato puree and tinned toms and seasoning including some dried mixed herbs.

The nicest sauce is where you add sun dried tomato pasta instead of tomato puree and then add creme fraiche. This is best made with spring onions and then bacon and chicken added. Its just like one you get in zizzis italian restaurant;)

The ideal tomatoes are fresh ones, of course. If deseeded, they add less water.

A tip for tinned tomatoes - get the whole ones. You can always chop them up. Drain off the liquid and do this in the tin - its a lot easier than chasing the slippery little so-and-so's around the pan! Use them whole for "Full English Breakfasts", etc. You cannot stick the ready chopped ones together again. Whole ones are also usually a penny or so cheaper, as well.

kittykat500

I make a batch of tomato sauce each week using 3-4 value tinned tomatoes from either Lidl or Tescos. I sieve off the juice and use that to make tomato soup by letting it reduce by half on a low simmer and adding sugar, salt, olive oil and a little chilli. I sometimes add a tbsp of creme fraiche at the end. My boys love it.

For a sauce for pasta/pizza I use the drained tomatoes and place in an oven and bake until they go brown (be careful that they don't burn though!). I then chop up with oregano/basil, a little chilli and pepper, salt and brown sugar, if I have it, a dash of worcestershire sauce and olive oil. Depending on the consistency, I sometimes put in a pan and simmer for a while, or alternatively I may add a little juice if it's too thick. If it's very thick I use it for pizza topping, a little thinner for adding to pasta. It is very important to add the sugar, as without it the tomatoes can taste bitter. A tsp or so will be enough - always add less and taste before adding any more.

kethry

i found it interesting what people've said here about using chopped tomatoes.. i've found in the past when i've used value tomatoes from asda or tescos that they've been too watery, so now (unless i'm really pushed), i use chopped tomatoes from aldi. They're the best i've found for water content.

Re: the chopped vs whole tomatoes debate, i understand what someone was saying about using whole tomatoes, the difference i find is that with the chopped tomatoes, the stem has usually been taken out - or at least, i never seem to find it in my dinner! when i chop whole tomatoes there's usually a thick stem left and that bit i don't like (even when eating whole plum tinned tomatoes on bread for breakfast, as i do sometimes, i cut the stem bit out). and to my mind, i don't mind paying the few pennies difference between the whole and chopped for that - it probably amounts to a pound over the whole year.

keth
xx

Mrs_A_4

I agree with kethry about Tesco Value tomatoes. I have never been very impressed with my tomato sauces until I realised how rubbish they were compared to other brands. Aldi are much better, and the other day I bought a carton of passata to put in my aubergine parmigiana, and the tomato sauce was like food of the gods compared to Tesco Value tomatoes! I think I will be inclined in future to splash out on better stuff, and try to ignore the guilty feeling I have now from buying un-Value brands!

krispyg76

I like the idea of draining the tomatoes slightly.

I'd say :

Passata
Splash worcester sauce (I have it in so much stuff)
Garlic (Really Lazy Garlic - lasts ages)
Dried herbs

If you really wanna sex it up, chuck in a couple of spoon fulls of pesto. Tesco Value Red/Green 99p a jar

Toonie

I made pasta and sauce today for the kids I look after. I always make the sauce fresh, and it pretty much changes every time I make it. Today it was "use up the old veggies" day. There was a bit of broccoli, a bit of cauliflower, some carrots, a few tomatoes looking a little soft, all got washed and chopped. I gently fried some red onion, then added in the rest, plus a squeeze of tomato puree and a few mixed herbs. Simmered the lot, added some peas from the freezer, blended the lot up and served over pasta. The kids ate the lot and got loads of veggies into the bargain!