Dolmio Sauces

TiredTrophy

To gauge a realistic portion for your own appetite

Make the sauce

Weigh it including the dish

Remove the amount you actually eat, not what you think you should eat

Weigh again

Now you know how much is a portion for you.
So its easy to weigh out the rest and put it in bags, pat then down flat to take up less room and put in freezer!

We use hm tomato sauce for everything..known as red splat. DH adds chillies.
Tomato sauce should be fine in the fridge for 5 days or so.

wishus

If you are missing the sugar from the Dolmio, try adding red pepper. Even better if roasted.

suki1964

Am I the only person here who actually adds 1/2 teaspoon of sugar to a tomato based sauce?

Half a teaspoon really does wonders to the flavour and divided by 4 portions isn't a killer

piggielady

bouicca21 wrote: »

There's nothing wrong with using a shop bought sauce unless you are as tight as I am and weep at the cost.

That made me laugh as that would be my first thought as well!

Baileys_Babe

suki1964 wrote: »

Am I the only person here who actually adds 1/2 teaspoon of sugar to a tomato based sauce?

Half a teaspoon really does wonders to the flavour and divided by 4 portions isn't a killer

My Dad used to but instead, he adds a grated carrot, it is absolutely delicious.

When short of time I do a very quick tomato sauce:

• Chop & fry an onion in some oil (usually rapeseed in this house, use what you have to hand)
• Add a good shake of dried basil or oregano
• Add a generous teaspoon of easy garlic (we usually buy in Home Bargains/Quality Save)
• Add a can of tomatoes (cheapest I can find), if whole break up with the back of a spoon
• Simmer whilst cooking the pasta in a separate pan

To serve I would drain the pasta stir through the sauce, there would be grated cheese and or drained black olives.

Some of the variations we do are:
Stirring through cream cheese
Adding mushrooms
Adding bacon

When making a lasagna I always think it tastes better if it has been assembled in advance. I would also try and do a slower cooked tomato sauce as that is tastier in my opinion. I would also add some red wine if there was any in the house.

joedenise

suki1964 wrote: »

Am I the only person here who actually adds 1/2 teaspoon of sugar to a tomato based sauce?

Half a teaspoon really does wonders to the flavour and divided by 4 portions isn't a killer

I always add a bit of sugar but just a pinch is usually enough for me.

Denise

puttee

Another one who doesn't like store bought sauces (though if desperate the Lloyd Grossman ones are the most tolerable in an emergency). Most of the others have corn starch which makes for a gluey sticky lip effect, urgh.


Great from scratch recipies given above. I find the quality of the tinned tomatoes also makes a difference, and it often doesn't depend on price e.g. I don't like the basic Sainsburys ones, though Tesco and Lidl are good. Often a false economy to buy the more watery ones as these evaporate more with simmering. So, check the tomato quantity on tinned tomatoes which can range from 45% to 65%.

suki1964

Im with you on the tinned tomatoes

Im using the Freshona brand from Lidl and they are super thick, not wishy washy like the basic brands and only a couple of pence difference in price

sooty&sweep

Hi

Alot of chefs add a small amount of sugar to a tomato sauce & personally I think a small amount of sugar will do you no harm in the grand scheme of things.

I personally prefer to make my own tomato based pasta sauces & I find the jar sauces too sweet & they taste articial to me.

Jen