Tomato Pasta Sauces

pollyanna24

I know there is loads of advice about this on this site and people like the Lidl one for 55p, but me and my lot just didn't like it that much. When it was cold, I thought it tasted like pizza topping, but heated up, it just wasn't as nice as the Dolmio Stir Ins I usually buy for them.

Tonight or tomorrow I am going to attempt to make my own. My New Year resolution was to start more sauces from scratch cos I seem to spend a fortune on them.

I make spag bol from scratch and I use:-

Oil
Onions
Garlic
Tins of tomatoes (Tesco Value)
Mince (obv omit this for sauce)
Red Wine/Worcester Sauce
Beef Oxo Cubes
Salt
Pepper
Dried Mixed Herbs

Is there anything else I can use to give it a bit of pazzazz? I used to make a similar sauce when I was on Weightwatchers as it was 0 points, but I remember it tasting bland (it didn't have wine in though, not sure if this would make a diff ).

P.S. My intention was to freeze them in the Dolmio Stir in pots that I have kept as these are the right portions I need.

svmitche

You could whizz some peppers and aubergines etc etc into it and make it a mixed veg sauce - that's nice and you can whizz it with a blender as much or as little as you like before you freeze it to have either chunky veg or 'hidden' veg!!

r.mac_2

For pizza bases and plain tomato sauce I use a tin of toms, squirt of tom puree, onion and lots of garlic and let it bubble down a little. I add in whatever else is in the fridge....often grated carrot and chopped sausage.

Lord_Lardington

I'd be tempted to add some tomato puree too, or some (not much) balsamic vinegar. If it becomes too acidic balance it out with some sugar.

If you're into them some chilis will give it a nice kick.

Stephen_Leak

An Italian would keep it as simple as possible: olive oil, onion, garlic, tomatoes, herbs.

My "everyday" one uses tinned tomatoes and dried mixed herbs, added at the same time as the tomato. I use whole tinned tomatoes (a bit cheaper,and can be used for other things) and drain off the liquid (keep it, just in case you overdo the reduction) and then chop them up in the tin. This is so much easier than chasing the slippery little b*gg*rs around the pan.

My "one to impress" would use fresh skinned plum tomatoes and chopped fresh basil, added towards the end of cooking.

And finally, an Italian would "take the sauce to the pasta" and mix them together before serving, not plonk the sauce on top of a heap of pasta. Pasta cools quite quickly, so make the sauce first and then keep it simmering whilst you cook the pasta. Add a drop of olive oil to the water: it stops the pasta sticking together.

pollyanna24

Ooh, yeah, thanks guys. I forgot about tomato puree. I usually stick that in and all.

I'll blend it all up after cos one of my lot don't like the chunky tomatoes in there.

squeaky

Or add in a good blob of tomato ketchup, and also a teaspoon of mixed herbs.

My favourite "pure" tomato sauce is just a tin of chopped tomatoes, mixed herbs and garlic (either finely chopped real garlic, or just be quick and lazy and use garlic salt or garlic granules). Very simple and works well

This self same sauce can be gently simmered to reduce until all the loose liquid has gone and then be used as the tomato topping for a pizza. Again it works well.

HTH

Edit: Often it isn't the number of ingredients used that give you a good sauce. A well balanced list of just three or four often produce the best results. Honest

purpleivy

I've just made my first pan of bol since I returned to my os ways following return to kitchen. Ingredients just about the same as yours. What I was pondering upon, was the empty 'seeds of change' tomato sauce jar that I had left on the counter, so I could read the ingredients list. It's iniquitous what this costs really, although I suppose it is 'organic'. tomatoes, puree, seasoning.... only thing out of the ordinary was tapioca flour, suppose this is used as a stabiliser. It was my favourite of the tomato sauces in jars, also got Bertolli when on offer. i expect I'll still keep an emergency jar, but glad you introduced this thread, cos I need to get some tom sauce made! I did find some of the cheaper sauces objectionable!

borderlakland

apart from all that has already been mentioned i usually add a really good splosh of soy sauce, if kids aren't looking i often put a sprinkling of cajun seasoning(not v authentic i know)in. enough to give the sauce taste but not enough to make ds1 say " eeergh its spicy"

yraunaj

if you like a creamy tom sauce i always add a dolop of light cream cheese near the end and warm gently

Gingernutmeg

Fresh basil is always nice, or Lidl do a really good chorizo sausage that's not too expensive and some of this, cubed up and cooked off with the onion before you add the tomato gives the sauce a nice smoky/spicy flavour. Sometimes I add a teaspoonful of marigold veg stock powder, and that adds a nice flavour too (watch the salt if you add any more though) or some finely chopped celery sweated off with the onions adds extra flavour and bulk too.