tomato sauce for pasta pizza etc

sammiboo

If I PM you my address could you whack some in a jiffy bag and post it

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Hi Martyn,

I've added your post to the thread where you asked about how much pasta to cook. They did tell you!

These threads might help:

leftover pasta

pasta salad

cold pasta

pasta leftovers

Cooked too much Penne Pasta

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Stephen_Leak

Mics Chick: A bit late I know, but add some wine and reduce it for a bit longer. Or raid a neighbour's veg' patch or local allotment? And basil and tomato are the classic combination.

Martyn: I have the same attitude to food as a Hobbit (plenty and often) and I reckon on 100g (dry weight) for both dried pasta or rice. Well done on the pasta for dinner. I've had just boiled spaghetti and grated cheese before now. If you just lightly fry one clove of finely chopped or crushed garlic in one tablespoon of olive oil, and then toss the boiled spaghetti into this, you have "Aglio e Olio", an authentic and classic Italian dish.

Lemon_Tree

worcester sauce also makes it a tangy sauce, but not good if you're a veggie,, unless you get the veggie version

Mics_chick

I did a bit of everything in the end :rolleyes:

I diced an onion & then fried it in a bit of olive oil.
Then added a tin of chopped tomatoes, 1/2tsp of dried basil, 1/2tsp of dried oregano, good squeeze of tomato puree and salt & black pepper.

I asked my OH what he thought of it coz he does most of the cooking and he thought it needed sweetening a bit for our 2 littl'uns.
I then added a good glug of red wine coz I forgot to put that in and my OH added about 1.5tsp of sugar but he thought it still needed something else.
So I told him that a few of you had suggested a stock cube but we didn't have any beef ones so we added a dollop of marmite.

Then I told him that I was adding all of the ingredients to give it some flavour coz we didn't have any garlic... he just looked at me and then opened the fridge and pointed out a tube of garlic puree :rolleyes:
The one thing I didn't think of even though I know he uses it quite often

Anyway we added a bit of that as well :rolleyes: and then I blended it.
We gave it to the kids on some spaghetti and they both asked for seconds :T so it was a success with them and we both loved it too :j
I think the red wine added the most flavour though imho coz I could still taste it even though we'd put loads of other stuff in

squeaky

Mics_chick wrote:

Then I told him that I was adding all of the ingredients to give it some flavour coz we didn't have any garlic... he just looked at me and then opened the fridge and pointed out a tube of garlic puree :rolleyes:
The one thing I didn't think of even though I know he uses it quite often

I'm glad it came out all right.

This could well be one of those recipes that you first made by accident and now will always make on purpose!

Mics_chick

squeaky wrote: »

I'm glad it came out all right.

This could well be one of those recipes that you first made by accident and now will always make on purpose!

Yep! "We" most certainly will be making it again coz it was very delish :T

chrisandrob

Could anyone give me a basic recipe for pasta sauce using tinned tomatoes please,New to moneysaving oldstyle and not the best cook but trying to save a few ponds and get into the moneysaving mode.
Thanks In advance

skintmumof3

chop and lightly fry in a lottle oil 1 onion and 2 cloves of garlic till soft.
add some mixed herbs and a tin of chopped tomatoes and then simmer for about 15 mins... and voila..
basic tomato pasta sauce.....costing approx 30p.
hth
skint
x

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Hi chrisandrob,

There are lots of recipes on this older thread so I've added your thread to it to keep all the replies together.

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