Anyone have a good tomato sauce recipe that is not chunky...?

Question

...I want a thin, smooth sauce.

Answer 1

This is a great one to use on pizza and pasta. Very smooth, thin and easy (not to mention TASTY). I've made this one several times and my neices and nephews love it.

This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.
1 1/2 lb tomatoes, coarsely chopped, or 1 (14- to 15-oz) can whole tomatoes in juice, including juice
1/3 cup water (3/4 cup if using canned tomatoes)
2 teaspoons chopped garlic
3 tablespoons chopped white onion
1 large fresh green serrano chile, coarsely chopped (including seeds)
1 1/2 teaspoons sugar
1 teaspoon salt, or to taste



Blend all ingredients in a blender until very smooth, 1 to 2 minutes. Pour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solids. Gently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes.
Cooks' note:
Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Answer 2

This is how I do it:

Tomato Sauce

2 28 Oz Cans of San Marzano Tomatoes pureed just before use
1 Onion sliced
6-8 Garlic cloves coarsely chopped or smashed
1 small can of tomato paste
1 cup dry white wine
10 pepper corns
2 Bay leaves
3 or 4 sprigs of fresh Oregano
3 or 4 sprigs of fresh Parsley
10 Large Basil leaves torn into quarters
1 sprig of fresh Rosemary
1 sprig of fresh Thyme
¼ teaspoon crushed red pepper
½ teaspoon fennel seeds
1 teaspoon to 1 tablespoon of sugar
Salt to taste

In pan large enough to hold all of the ingredients, heat enough olive oil to coat the bottom. Add onion with a pinch of salt to sweat. When they become soft and a little brown, add garlic cook until the garlic is just soft. Add tomato paste, and cook until the color becomes a deep red. Add wine, and reduce. Once reduced, add pureed tomatoes. Add the rest of the ingredients minus sugar and salt. Once everything is blended bring to a simmer. Taste, and add the appropriate amount of sugar. If the onions are sweet only a teaspoon will likely be necessary. Simmer the sauce for about an hour, and then strain.

Answer 3

Buy an immersion blender and even chunks of potato can be rendered "smooth and thin".

You can force the sauce through a seive to break up the bits of tomato as well, but its hot, messy and you'll spill and burn yourself.

Immersion blender, all the way, and add more water to thin the sauce .

Answer 4

You could puree any sauce you like, using a hand-held imersion blender. I add all kinds of veggies to my tomatoe sauce, but the kids don't like it...so I blend it and they are none the wiser :)

Or...

Start of with finely minced onions/garlic, sautee in olive oil until tender, add a few jars/cans of plain "Tomato Sauce" ( not diced etc ) If you want the consistency thinner, add a bit of chicken stock. Also, for a real flavour booster, simmer some meatballs or peices of pork bones in your sauce. They add amazing flavour and add the bonus of meat to nibble on after your pasta.
(add them raw and allow your sauce to simmer for at least an hour)

Answer 5

1/2 cup chopped onion
1/2 cup chicken broth
3 cups seeded and chopped tomatoes
1 teaspoon garlic powder
1/2 teaspoon granulated sugar
1/2 teaspoon dried oregano leaves
1/2 teaspoon thyme
1/2 teaspoon dried basil leaves
1/8 teaspoon ground black pepper
In a large saucepan over medium heat cook chopped onions in chicken broth until soft. Stir in chopped tomatoes, garlic powder, sugar, oregano, thyme, basil, and pepper. Bring to boil, cover, and simmer for 30 to 45 minutes. Lower from heat. let it cool. process it in a mixie to get a smooth paste. Refrigerate.
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