TOMATO SAUCE?

zoology lady

I was just wondering if any one has a good recipe for a tomato sauce, I'm looking to use it with pasta (not exclusively). I'm thinking I might make a jar of it to have to save me time, all suggestions welcome!

whatawaster

zoology lady wrote: »

I was just wondering if any one has a good recipe for a tomato sauce, I'm looking to use it with pasta (not exclusively). I'm thinking I might make a jar of it to have to save me time, all suggestions welcome!

I usually saute a couple of onions and cloves of garlic in olive oil (plus chillis if you like it spicy).
Then i add two tins of chopped tomatoes and season with salt and pepper. I turn the heat up to full till it all starts to bubble and the sauce is hot.
Then i take it off the heat, chop up loads of fresh Basil and stir it in.

That's it really. Though i usually blend mine to get rid of all the lumpy tomato bits.

olaola

I add a pinch of sugar and some tomato puree in too.

Alun

Much the same, but none of this "bring to the boil and take it off the heat" stuff. You'll get a much fuller flavour if you take your time sweating and simmering everything gently for a good while.

zoology lady

yum sounds yumming, I can't wait to try, thanks!:D

Mr Magnolia

I start with frying some shallots & garlic (a chilli too if you like it hot) in a good splash of olive oil with salt & freshly ground pepper. Add some white wine, then tomato concassé (ripe tomatos skinned, de-seeded and chopped), into this a desert spoon of tomato purée, a couple of bay leaves and maybe a spoon of sugar depending on taste. Season again to taste, bring it up to boiling point then simmer. Add freshly torn basil at the end.

You could also start with some bacon lardons before the garlic, chilli and shallot if desired.

taztastic

If you are doing a simple tomato sauce the one thing you cannot skimp on is the tomato brand. I've tried several and have my own opinions on the good the bad and the ugly but my favourite is Napolina.

I know that is so sad that I felt the need to share that.

Dizzyblonde

taztastic wrote: »

If you are doing a simple tomato sauce the one thing you cannot skimp on is the tomato brand. I've tried several and have my own opinions on the good the bad and the ugly but my favourite is Napolina.

I know that is so sad that I felt the need to share that.

Me too - if I use any other brand I have to add tomato puree to compensate.

John Mason

taztastic wrote: »

If you are doing a simple tomato sauce the one thing you cannot skimp on is the tomato brand. I've tried several and have my own opinions on the good the bad and the ugly but my favourite is Napolina.

I know that is so sad that I felt the need to share that.

no, sorry if you are making a simple tomato sauce, you MUST use fresh tomatoes

higgo1888

whatawaster wrote: »

I usually saute a couple of onions and cloves of garlic in olive oil (plus chillis if you like it spicy).
Then i add two tins of chopped tomatoes and season with salt and pepper. I turn the heat up to full till it all starts to bubble and the sauce is hot.
Then i take it off the heat, chop up loads of fresh Basil and stir it in.

That's it really. Though i usually blend mine to get rid of all the lumpy tomato bits.

dont forget the red peppers

Mr.David

For a twist you could put some mascarpone through the sauce at the end too

jdivision

whatawaster wrote: »

I usually saute a couple of onions and cloves of garlic in olive oil (plus chillis if you like it spicy).
Then i add two tins of chopped tomatoes and season with salt and pepper. I turn the heat up to full till it all starts to bubble and the sauce is hot.
Then i take it off the heat, chop up loads of fresh Basil and stir it in.

That's it really. Though i usually blend mine to get rid of all the lumpy tomato bits.

I do similiar but add a small bit of brown sugar some tomato puree and a small bit of ketchup and let it cook down for a few minutes

Rabies

add some cracked black pepper, oregano and rubbed rosemary.

Crash

I have one that I use for a pizza sauce, but could easily be used with pasta, meatballs etc.

1 birdseye chilli (optional)
2 cans tomatoes
1 red onion
1 garlic clove

oregano, salt and pepper to taste
olive oil and balsamic vinegar.

As above, fry the garlic and chilli lightly in the pot with a little oil, then throw in the tomatoes. I'd usually add the oregano and some pepper and salt now ish, then you'll leave it for the better part of an hour simmering.

Meanwhile, chop the red onion up, and in a second pot caramelise it over a low heat with olive oil and balsamic vinegar. That'll take up to about 45 minutes if you do it nice and slow.

Once both the onions and tomatoes are all done, add in together, allow to cool if you're gonna store it (keeps very well) or don't if you're not. A light blend will make it a pizza sauce, or if you just don't like big bits of onion.

The caramelised onion really adds a nice sweet flavour to it - Chillis a new edition, and I quite like it.

bonkey

Mrs bonkey's basic tomato sauce recipe.

Can be adapted to pretty-much anything, and stands up to an awful lot of tinkering around.

sNarah

Here 's mine, it's a bit "fancier" coz there s alchohol in there haha... (and despite the lack of fresh tomatoo )

Fry up bit of onion
Add white wine
Tomato puree
Pepper & Salt
Add a bit of water - not too muc though you want it a 'creamyish' sauce
Basil (Fresh or dried)
One of those stock cubes (depening on what you eat with it, fish or vegetable stock cube)
Sugar
And about 2 minutes before you serve whack in a good amount of cream and stirr it up!

Works great with pasta and seafood!

Dr. Loon

I do pretty much what's been posted already. Changes every time, but I always chop some fresh ripe tomatoes in as well, lots of pepper, and add basil at the start. Simmer for a good hour or so, which I find intensifies the flavour, and then at the end, stir in some more fresh basil. Blend it up if you don't like it lumpy. But I do!

corkcomp

you cant beat a jar of passata for using as a base for totato soup, pasta sauce, spag bol etc .. its healthy and has zero crap .. basically just pureed + sieved tomatoes and some sea salt ....

onlyrocknroll

To disagree with a previous poster, unless tomatoes are in season definitely used tinned. As well as fresh basil, a tsp of dried oregano is lovely. A very small dash of red wine vinegar can add a lot also.

Fajitas!

I've used mine for everything from dips, pasta, pizza and meatballs.

It's a bit sweeter than your average tomato sauce.

At least 2 punnets of Cherry tomatos,
Sundried tomato paste
Small amount of chopped onions
Small amount of chopped garlic
Tea spoon of sugar
Balsamic Vinegar
Olive oil
Basil
Cracked black pepper
Sea salt

Olive oil in the saucepan along with vinegar, cut the cherry tomato's into 1/4's and throw'em in, sundried tomato paste, and all the rest in on top, and leave it boil down to a sauce. I find too much garlic or onions can taste too strong, it's tomato sauce, so I wanna taste the tomato!!!

Coming near the end, I might fry up some diced bacon and throw it in. Pepper and chilli can do bad things to me, so I try to avoid.

I think tinned tomato is rotten, regardless of what it's in, but whatever floats your boat!

Coconut

If you are pressed for time, or have other things you'd prefer to be doing, you really can't go far wrong with this recipe.