How do you make restaurant quality tomato sauce.....?!


Question: suitable for use on lasagna, pasta, etc.?

I buy this great lasagna and it always comes with a big tub of sauce...I don't use it with the lasagna as it's so delicious as it is and I save that for another night.

I'm just curious how they make these sauces. I'm Italian my parents make their own tomato sauce (and I make a fine spaghetti sauce) but it's never like the restaurants...what is their secret??? LOL


Answers: suitable for use on lasagna, pasta, etc.?

I buy this great lasagna and it always comes with a big tub of sauce...I don't use it with the lasagna as it's so delicious as it is and I save that for another night.

I'm just curious how they make these sauces. I'm Italian my parents make their own tomato sauce (and I make a fine spaghetti sauce) but it's never like the restaurants...what is their secret??? LOL

The best way is with vine ripened tomatoes.

Place the tomatoes in boiling water for about 20 seconds. This will loosen the skin. Peel the tomatoes.

Cut them in half and scrape the seeds out. Do this over a strainer and catch any juice in a bowl. Chop the tomatoes.

Saute some chopped onion and garlic with olive oil in a big pot. Add the tomatoes, juice and some water. Place a lid on the pot and put it into an oven at 300 F. Stir occasionally. It takes about 3 hours.

If the sauce isn't thick enough, it can be thickened with a slurry made out of cornstarch or potato starch.

Season with fresh chopped basil leaves, black pepper, salt and sugar (if it is to acidic).

Pretty simple!

(When tomatoes are out of season, restaurants will make this sauce using canned crushed tomatoes. "Angela Mia" brand is the best.)

get salsa any kind and them take tomato paste and your favorite peepers, blend them and ther you go!

very busy retaurants use a "base"...a base bought for restaurant use makes it super easy to keep the consistency of the sauce perfect while being able to manipulate the flavors.
smaller but higher quality restaurants use fresh tomatoes and stew and peel them themselves. chop and desed them. in a heavy bpttom pan heat exta virgin olive oil and sutee shallots...sprinle in light flour and add your flavors...sautee and add tomatoes...simmer 2 hours and puree...experiment is the path to perfection

Well I used to grow my own tomatoes or would find a farmer's market in the end of summer and buy really fresh, ripe tomatoes. Then I'd peel and core the tomatoes and sauce them down. I think the real secret to great tomato sauce is really fresh, ripe tomatoes like plum tomatoes. They have to be kind of meaty tomatoes and can't be over ripe. Then of course...fresh basil and oregano and garlic to season it.

Quick sauce.....
1 can tomato paste
2 cans tomato purre

Add can off paste with equal part water, mix together, then add some olive oil, garlic, salt, itailian seasoning, and sugar.

Then add puree (with equal parts water), bring to light boil and then simmer for a few hours until thick (sauce will not be as watery)....

Enjoy!





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