Nice tomato sauce for pasta???!
Nice tomato sauce for pasta???
you know the jars you can buy..ie lloyd grossman etc..how do i make my own sauce to taste like that?? thanks
Additional Details3 weeks ago
oh wow! guys..which one should i cook?? this is great!
Answers:
3 weeks ago
oh wow! guys..which one should i cook?? this is great!
Pick up 3 large cans of tomato pasta sauce
2 small cans of tomato paste
1 medium can stewed or diced tomatoes
pour all into pot and put on low heat
in frying pan, sautee one large white onion with two large green peppers add 2 tblspn garlic and salt and pepper to taste
brown 1 lb. hamburg
add 3 tblspn (i usually measure in my palm and its about a half a palm full, actually) italian seasonings
5-6 basil leaves
once hamburg is browned, drain and put in with sauce
dump green peppers and onion mix right into sauce
simmer on medium heat for about 1/2 hr to 45 minutes. enjoy!!
Source(s):
My mother, my grandmother, my great grandmother
P.S. my mother's maiden name is Tumenelli if that tells you anything ; )
try this
tinned tomatoes, and a carton of passata
fresh garlic, chilli flakes (to taste),
fresh basil, sea salt and pepper to taste,
generous dash of Worcester sauce or soy sauce if you don't have the other,
if your not veggie, add thinly slices bacon,
again thinly sliced shetaki mushrooms (soz spelling)
cook slowly....
add some red wine towards the end (let the alcohol burn off)
ENJOY
Forget those shop-bought pasta sauces, make your own!
------------------------------...
How? Well, take a look at the ingredients on one of those jars of shop sauces, and you'll see that pretty much all it contains is tomatoes and herbs.
The basic sauce
You can buy a tin of chopped tomatoes from your local Lidl for 14p (about 0.22 Euro) (of course, if you're lucky enough to have fresh tomatoes, use them!), and add your own favourite herbs. Oregano always works well with pasta, basil with tomatoes, or use some Italian Seasoning, or better still, experiment; it's fun! But don't forget the garlic - raw!
That's the basic sauce. You can then chuck in some mushrooms, onions, vegetables, tin of tuna or whatever you fancy. You will then have a delicious pasta sauce to your own taste, for a fraction the cost of a jar of Ragu or Dolmio. And you'll have the satisfaction of having made it yourself.
saute onions and garlic and mushroom in a pan (you can add a little bacon for flavour if you want. when sauted add some balsamic vinigar and some white wine, and tomatoes fresh vine ripend ones will work best ( you can use tinned but you will need to add some sugur later) and some basil dried or fresh doesnt matter (taragon can be used insted of basil if you want) you may need to add some vegetable stock. add a squeze of tomato puree. when cooked down season with salt and pepper to taste maybe add a bit more balsamic and sugur if it needs it. if you like it chunky then your done, if you like it smooth then blitz with a blender we like it with spaghetti mixed in with fresh parmesan cheese
A can of crushed tomatoes in an enriched puree, if you can find them, otherwise a can of any sort of tomatoes.
Whizz up to make smooth if you don't like the lumps, then add a tablespoon of olive oil, a clove of crushed garlic and herbs of your choice.
Fresh ones are best, but dried will do.
Oregano and marjoram will give you a pizza like taste.
My favourite is fresh basil.
Add black pepper and salt to taste and cook gently for about half an hour for the flavours to infuse.
You could also add ready mixed herb combinations, such as Herbes du Provence, or Italian herbs.
You really can't go wrong. Give it a go!
Enjoy.
If you taste your efforts and hate it, just add a load of grated cheese. That'll save the day!
Per person;
1 chopped rasher of bacon
4 button mushrooms Sliced
1/2 onion chopped
2 cloves garlic crushed or pressed
Tomato pasatta or frito (Sieved tomato)
pinch of paprika, salt, ground black pepper
Fry the onion in a little olive oil until soft
Add the bacon and cook for 5 minutes
Add garlic, and seasonings and stir well
Add enough rito/pasatta to just cover all that and simmer 20 minutes.
Adjust seasoning at end.
Add cooked pasta and serve with grated parmesan cheese
ENJOY
Tinned tomatoes, onions, garlic, herbs, salt and pepper are the basic ingredients. You could then add chili, white wine, red wine, mushrooms, celery, mushrooms, peppers, extra herbs etc. to suit your own taste.
Cook all the ingredients together and then stir in the cooked pasta, You could blend the ingredients if you wanted a smooth sauce. It is handy to make in bigger quantities and freeze to make a quick handy meal.
hi - i make lots of different sauces to go over pasta - its so easy and cheap :-)
warm some olive oil in non-stick pan, add crushed garlic 2 or 3 cloves, freshly ground black pepper, dried herbs - you can buy a ready mixed Italian Dried herb mix - or make your own. i also add fresh basil at this point and cook it all gently with a chopped onion. add some bacon lardons & cook for a few minutes just before the bacon begins to look a little crunchy, add some chopped mushrooms - cook for a further couple fo minutes & then add a tin or two of chopped tomatos and some tomato puree - if i run out i occassionaly use tomato ketchup - no-one notices the difference! ... pop some more fresh basil in ... stir it all up and leave to simmer gently with a lid on whilst you cook your pasta, when cooked pour your chunky sauce over the pasta, grate some cheddar cheese over this and serve with warm crusty bread. Yum! & half the price of the ready made ones, and no preservatives or colourings etc....(apart from the ketchup, if u cheat like me sometimes!) you can add any more veg you like, peppers, courgettes etc....
and another lush one is the pointed cabbage in the shops now, with bacon, onion and mozerella cheese & pasta. i think thats a Jamie Oliver one.. its another favorite on our house!
hth and happy cooking!
emma x
simple are best!
in a pan:
olive oil
1 small onion finely sliced/ or garlic
some fresh chily-pepper (if you like)
add about 150gr of cherry tomatoes
put the lid on at low flame.
leave it to stim the tomatoes for about 5mins
when tomatoes get soft crash them
add some salt and pepper
enjoy a nice and fresh tomato sauce!!!
i'm italian...come here with your friends: i'll cook pasta for you...i like your food but...you should taste our tomatos!!!
buy dolmio
tin tomatos(1 tin) then add what you like until it taste good start with salt (or soy sauce) and pepper and build it up. with my pasta i always have mushrooms peppers (any colour) courgette onion loads of garlic
Hello, this recipe is on the BBc food website:-
Ingredients
225g/8oz minced beef
2 tbsp olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 clove garlic, peeled and crushed
125g/4oz smoked bacon lardons
1 tbsp mixed dried herbs
400g/14oz tinned tomatoes
150ml/5fl oz red wine
salt and pepper
Method
1. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.
2. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.
3. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes.
4. Stir in the tomatoes and the wine and season well.
5. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.
My basic tomato sauce recipe. Chop up 1 onion into pieces as small as you have patience to cut. Saute in olive oil until it starts to go brown at the edges. Add in a couple of cloves of garlic peeled and sliced finely and cook for another minute or two. Add in either 1 tin of chopped tomatoes, including the juice or 4-5 fresh tomatoes, chopped. Cook until it starts to look right (maybe 10 minutes). At this point you can add any/all of the following: 1 tablespoon balsamic vinegar, 1 teaspoon tabasco or similar sauce, 1 teaspoon dried basil/oregano/Italian herbs or 1 tablespoon chopped fresh basil. Serve over the pasta of your choice with plenty of parmesean. Yum.
I'llmake it taste nicer. First you need the ingredients.
Salt, sugar, tomato pasta, garlic, concentrated tomato (or you can chop them yourself, if you get proper one's), buy 'italian herbs' (I think schwartz makes it in little glass jars)... although nothing like getting a fresh basil...
Ok, choose your olive oil VERY well, the most Italian possible, if you can get homemade, it will be great.
Cooking is about timing, so start with boiling the water (with a palm of salt) and chopping your garlic in little pieces (if you do not wish to have too much garlic, you'll just put it inside (after pelling of course) the sauce when it cooks and remove it once it is done).
Get a bit of oil in a pan, once hot, stick tomato paste (it gives the special 'gourmet' taste and makes it nice and thick) in, when it is pipping hot, stick the garlic; now you should have it so your pasta goes into the boiling water (if you have 12 minutes pasta, pasta that cooks in less time are not worth the money you spend on them).
Before the Garlic fries stick the tomatoes in (concentrated, 'Sugo')... Now add a tiny pinch of sugar (this is a secret ingredient), a bit of salt, pepper (try and get some good bristol colourful pepper) and the Italian herbs (or fresh basil ect... if you are bothered to impress)... Let it fry, but keep stirring so it does not burn and the oil gets mixed nicely.
Once you have dried the pasta, put the olive oil in (if you have home made for this part, you'll be in heaven as soon as you taste your meal!), so the pasta does not stick - do not listen to buffoons who put the oil inside the water when it is cooking - useless method used by non-Italians who lost something in translation!
Then just stick the pasta on a plate, the sauce on top, and voila!
If you wanted olives or mushrooms, you just needed to add them at the same time as the garlic (do remember to chop them!)...
For bolognese, it is similar method, do the tomato paste, stick the meat in, but do crush the meat against the pan so it losses it's shape and turns into one flat surface (very important) - let it cook properly, add salt and pepper (fry the garlic in another pan - or it will burn and taste disgusting if you live it all the time with the meat - minced beef only (leen better))... Then when cooked, add tomato sauce, herbs, garlic, stir for a bit til it's boiled nicely, and you'll smell paradise!
Buon Appetito!
I use a couple of cans of tinned tomatos, add diced onion, red and green peppers, a pinch or 2 of mixed herbs, loads of garlic (add to taste) and loads of ground black peppercorns. If you like your sauce really tomatoey then add a squirt of tomato puree. dont worry about exact measurements simply taste as you make it. Sometimes i add chilli powder for an extra kick. This is a deluicious pasta sauce. OOPS nearly forgot diced mushrooms. Serve with pasta and a sprinkling of parmesan cheese.
stick a bunch of stuff in a jar and hope for the best =]
buy some red ripe tomatos boil it with some water dry water ad some sugar. and put to a jar and keep refregarited
Using fresh tomatoes is the best, first cut them in half anf put onto a baking tray, generously cover with olive oil and bake slowly in the oven for approx 2hrs at 100degrees
then put into a liquidiser with a littlwe onion and garlic,salt and pepper,and a slice or two of red pepper(capsicum) BUT DONT COMPLETELY LIQUIDISE, best left a little solid and its ready, but needs heating,add a little tom puree to taste
I will tell you my own recipe, though I am not Italian and theirs are supposed to be the best. Just buy some red ripe tomatoes, and put them in a boiling water pan until they are done, then blend them with some salt and pepper. In another pan , fry some onion chopped in very small pieces and when they are a little brown add the sauce and a teaspoon full of chicken powder broth.
Try red onions to make it sweet and yummy, chopped tomatoes, tomato puree and basil!
1tin tomatoes
1 tbsp tomato puree
small onion finely chopped
2-3 cloves garlic chopped/crushed
Olive Oil- a good swig
Pinch of sugar
Salt and pepper.
Herbs
Sweat onion in olive oil till translucent.
Stir in garlic for a few mins, then add tinned tomatoes, crushed, and puree, a pinch sugar and seasoning.
If adding dried herbs put them in now.
Cover-Simmer for about twenty mins.
The mixture will thicken, if it looks like its getting too thick add a little water.
Serve with pasta.
This is the basic form. You can add pretty much anything you like to this, if your being really lazy, leave out the onion and add more garlic.
Get some plum tomatoes (the Tin ones) blitz them up in a food blender.
Add some Garlic, salt, pepper, herbs, tomato cirrio, sugar and some chilli sauce.
Try that.
1 tin tomatoes
2 tbsp tomato puree
1 onion, diced
1 carrot, chopped
1 stick celery, chopped
1 red pepper, chopped and deseeded
1 green pepper, chopped and deseeded
1-3 cloves garlic, crushed
basil
oregano
thyme
salt
black pepper
flour
knob of butter/olive oil
cream
sweat onion, celery, carrot and garlic in butter/olive oil until soft. Stir a little flour in to soak up the fat. Add tomatoes and tomato puree, bring to the boil. Add rest of ingredients, simmer for 1 hour. remove from heat, stir in 1 tbsp cream.
Can also be blended until smooth for tomato soup if the peppers and garlic are left out (or leave them in - soup, but not tomato!)
Always goes down well in our restaurant.
take bits of all the other answers and then mix sugar Vinegar and worcester sauce together and mix and if you really like splash out on a nice red.
u need a bottle/package of tomato pasta sauce (passata), an onion, some garlic, some black pepper an some cheese, its good
i MADE MY OWN ONCE AND IT WAS LOVELY! i BOUGHT TWO TUBES OF TAMATO PUREE AND TWO TINS OF TINNED TOMATOES ADDED SOME BASIL SALT AND PEPPER AND HAVE TO SAY ALL THE DINNER WAS ATE.
The secret is to use Pasata - that's sieved tomato.
And add in a couple of chopped up sundried toms for flavour
The rest - onions, garlic, herbs, olives etc is all down to you an variations on the theme.
BTW do not add fresh herbs such as Basil until the end of the cooking - otherwise at best you destroy their flavour - worse you will make the entire sauce musty.
If you are adding oinions cook them 1st - finely chopped - slow fry with a lid on the pan so they go transparent and soft. Do not hurry the process or you will burn them. Do not add anything - even garlic until the onions are done.
Try garlic finely finley sliced or crushed - no need for a special tool - use the flat of a chopper on a board and press down.
And oooh yeah - a sprinkle of sugar helps
Take 1 can of chopped tomatoes with herbs and garlic.
blend it with 1/2 carton of passata.
Instant tomato sauce.
1 serving spoon Olive oil
2 large onions, finely chopped
8-10 cloves garlic, finely chopped
4-6 large tomatoes, finely chopped
4-6 large tomatoes, pureed
10 fresh basil leaves
1 tsp freshly ground pepper
salt to taste
Heat Olive oil in a large pot
add chopped onions and stir fry till onions start to sweat (2-3 minutes)
add garlic and stir fry for a minute
add chopped tomatoes and stir fry till tomatoes soften
add tomato paste
add basil leaves, tearing them with hand
add pepper powder
add salt
cook on a slow fire till sauce thickens
cool and use as required in a recipe.