Decent easy recipe for tomato based sauce suggestions

louby40

I'm watching the pennies and in the past have usually bought Dolmio/Ragu type sauces from the supermarket which can cost up to £1.60p+ (unless on offer) . I have a fussy eater who doesn't like lumps of tomato in his bolognese sauce too.

I've tried to make my own sauce using tinned chopped tomatoes but it never tastes the same.

Does anyone have a simple, but tasty alternative?

Thanks

Lou

lindseykim13

lidls cartons of pasata 29p if your feeling really cheap/lazy just with a sprinkle of basil does the job.
You can add to it though if you like, garlic, onions, sprinke of sugar ect
I mostly don't bother though-just the pasata and basil is nice enough for a quick sauce.

dandelionclock30

Tin of tomatoes mixed with tomato puree, add onions, herbs etc and mix in a pan over a low heat until all contents are cooked through.
I use this as a base and prefer it to ragu etc as it doesnt have that awful after taste. You can always lightly fry the onions first if thats your preference.
Also grated carrot adds something extra to this or peppers etc.
If you have a fuzzy eater then put it through the blender-no bits will be left.

prettyflamingo

a dash of worcester sauce can make it have a deeper flavour than just pure tomato (would also echo the above and say pop some garlic and herbs/pepper in and blend to remove lumps).

Gigervamp

I wizz up a carrot, onion and stick of celery in my little food chopper. This makes a good base. Fry it off for a few minutes, then add a carton of passatta.
Add a little pinch of sugar and any herbs (I use lots of oregano and basil) and a splash of worcester sauce. The longer you cook it, the better the flavour.

redfox

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camNolliesMUMMY

In mine I use Passata/ mixed herbs/ garlic powder/ onion granules/ a little bit of sugar. Sometimes a bit of paprika

keirshunt

so this is the sauce that we make;

one onion
one clove of garlic
one tbsp balsamic vinegar
a bit of sugar, (like a teaspoon)
a little less salt than sugar
a tbsp tom puree
a can of tomatoes

so, fry the garlic and onion and then add the balsamic vinegar, sugar, salt and tom puree. fry for a bit longer and then add the tomatoes

then cook for a good 30-45 mins

its sooooooooooooooo yummy and cheap, my kids love this. I put some bacon cut up that I had left over for the kids ontop the other day and i have this with chickpeas fried in cumin and coriander.

Really yummy

krlyr

I did a similar post a while ago as I wanted to ditch the Dolmio but was finding my own sauce too bland. One of the best tips I was given - don't be afraid to add sugar! Think how much sugar is in these pre-made jars, of course a HM version will taste bland without it. You can slowly decrease the amount of sugar with each batch and your tastebuds will adjust. Tomato puree definately makes a difference too, I used quite a generous amount to begin with, but again, as your tastebuds adjust you can use less.
I tend to use passata most of the time now, though if tinned tomatoes are cheaper on offer I'll just whizz them in the blender to a smooth consistancy.
For flavour I've also found that simmering it on the hob makes a huge difference - in the slowcooker, even cooking it for 8 hours, it lacked 'oomph'. If I simmer it initially on the hob, I can whack it in the slow cooker for the remaining time and the flavour is generally so much better. I use a big, deep wok most of the time, though I've been given a Le Crueset pot to borrow which is handy as I can put it right down on the lowest setting and leave the lid on (slight gap to let some of the steam escape) and it simmers away nicely.
One staple ingredient I add, I used to get the Schwartz one but Tesco do their own version cheaper - "italian seasoning", it's a blend of various herbs, it's just the right combination for us, not too strong.

krlyr

Here's the thread I made, some great answers
https://forums.moneysavingexpert.com/discussion/3711013

splishsplash

I make a similar sauce and use it as a base for either pasta, lasagne, chilli or fish.

Olive oil
2 onions
6-8 cloves garlic
2 ribs celery
2 medium carrots
1 red pepper
2 rashers smoked bacon(optional)

2 tbsp tomato puree
2 tbsp balsamic vinegar
1 tbsp worcerstershire sauce

2-3 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar (or 2 squares chocolate)
0.25 tsp chilli powder
0.5 tsp ground black pepper (not too fine)

2 tins tomatoes
1 carton passata
half of the passata carton of hot water.
white wine (optional)

Sweat all the veg for at least 15-20 minutes, add the puree, vinegar, w.sauce and herbs/sugar and cook for a couple of minutes, then add tomatoes, passata, water and simmer slowly for ages (aim for an hour, or until it has reduced by about a third).
Blend as finely as you like with a stick blender, then just add as needed to meat or fish, or freeze in portions.

You can add extra taste by frying off a couple of finely chopped smoked rashers with the veg, and adding some white wine with the liquid.
ETA: I agree with krlyr, don't use a slow cooker - the secret of the sauce is the reduction and concentration of flavours, which doesn't happen in a slow cooker. Use your hob.