How can I make a good alternative to dolmio tomato sauce?!
How can I make a good alternative to dolmio tomato sauce?
I buy a lot of Dolmio original light tomato sauce for bolognaise, I don't use it for bolognaise I normally put chopped peppers in it and serve it with pasta.
I have tried making my own tomato sauce but it is never as tasty and low in fat.
Any recipe suggestions?
Thanks
Answers:
fry onions add tinned tomatoes, mushrooms, garlic, tomato puree, mixed herbs. thats it u now have a sauce for either mince or pasta
tinned chopped tomatoes (as many as u need ot biulk out a sauce usually one will do) add mushrooms/ onions/ garlic and hevbrs if u like! and then blend in with mince and cook for 20 mins
Take some tomatos. About 12 to 20. Take a pan of boiling water and a bowl of cold water. And a spare pan.
Immerse tomatos in the boiling water 2 or 3 at a time, with a small slit in the skin. When the skin starts breaking / peeling immerse them in cold water until you can hold them.
Peel and chop tomatos in to eights (or smaller) and place them in the spare pan. Cook, uncovered over a low to mid heat.
Meanwhile chop and handful of shallots finely and 3 or 4 cloves of garlic. Fry them off until they are golden and translucent.
Add the onion and garlic to the tomato and continue to cook until its very thick. This will take around 2 or 3 hours (you can pretty much leave it to the occasional stir).
Add black pepper, olive oil, basil to taste.
Thats my recipe for proper tomato sauce and it tastes great..
tinned chopped tomatoes, 1-2 cans depending on amount req'd, garlic, basil, olive oil, onion, and freshly ground black pepper, this is all you need to make the basic dolmio sauce. saute off the onions add the rest and simmer to reduce & thicken slightly, its cheap & easy and dried herbs work equally well. add whatever you like from here on in
This is how I make my tomato sauce (I make mine for 3 people
2 tins of tomatoes
Tomato puree
2-3 cloves of garlic
Chopped onion
Italian Oxo cube (or you can use oregano and basil instead)
Salt and pepper to taste.
Fry the onion in a little olive oil and then add the garlic. Once the garlic starts to sweat add the tomatoes. Add about a tablespoon full of tomato puree and the oxo cube (or herbs), and seasoning. Cook on a medium/low heat for about ten minutes, stirring regularly.
Tomato sauce you make yourself will always be healthier and lower in fat. However, it might not be as tasty (mainly because there's loads of salt in Dolmio).
As other people have said, you can easily make a pasta sauce with a tin of chopped tomatoes, some chopped peppers, mushrooms and onion. Add a few herbs in too for good measure.
However, the magical ingredient that makes all the difference is a healty dollop of Heinz tomato ketchup added to the sauce. That'll add all the extra flavour you've been lacking until now. It was a sure fire hit when I was a student...made all the difference!
depends how much time you have!!
the real good way is to make from scratch but you need time..a quick cheat is to use passata(a smooth tomato sauce) or tinned tomatoes...and either way if you like it with a reall strong tomato taste add some tomato puree double strength to the mix too..
i'm afraid i never weigh stuff so i am guessing on the weight of tomatoes..but this is what i'd do..
take a kilo fresh tomatoes chop into quarters OR 500ml jar passata OR 4 tins tomatoes
two large onions, halved and thinly sliced
chopped/pureed garlic to suit your taste, i like it so 3-4cloves
fresh basil (or dried if you can't get fresh)
black pepper corns to grind
place a little oil (maybe a tablespoonful...) and some fresh ground black pepper corns in a large pan and fry the onion until browning, turn the heat down a little and add the garlic, , cook another few minutes then add all the chopped fresh tomatoes/tinned tomatoes/passata and get it to simmer.
it is at this point you can add extra tomato puree if you like, just make sure you mix it into teh sauce well..
sometimes i also add a little lemon juice at this point..
add a couple of teaspoons of dried basil or around 10 fresh leaves finely chopped and some more black pepper to taste..
simmer until you have reduced the sauce to the consistency you like,
this will be fairly fast with passata, about 6-7mins.
a little longer with tinned tomatoes as they are less processed, maybe 10-12 mins and with fresh tomatoes you should be able to simmer for a good half hour , it is this process which brings out the richness of the flavours so i prefer fresh tomatoes and longer cooking times...
i bet you get better recipes than this but couldn't not answer cos MMMMM i love homemade tomato sauces!!
Fry up some onion, garlic and chillies. Add a tin of chopped tomatoes, some soaked sun-dried tomatoes, a touch of soy sauce & balsamic vinegar. Season with pepper (you don't need salt because of the soy sauce). Simmer until pasta is cooked (about 20 mins) so all the flavours develop. If you don't want chillies, mustard is a good choice. Pumpkin seeds are a nice addition too.
There's no fat in this receipe.
I also sometimes add a tin of tuna to the sauce & pasta and bake in the oven with cheese - yummy.
you need to have red wine, not alot, and with a tin of tomatos always put half a teaspoon of sugar with them, makes them taste better. and you could always zip em up in a liquidizer, and fresh herbs they taste so much better then the jars!!