How can I make a very tomato-ey tomato sauce, without sacrificing a 'fresh' taste?

Question

Tomato paste tastes processed and cooked to me. Simple marinara made from fresh ingredients is yummy. But, this is for pizza -- I want a lot of flavour and little liquid. Stuff starts sliding around with too much...

Suggestions? Do I need to try a better brand of tomato paste? Which ones are good?

Answer 1

Try roasting your own tomatoes with a little garlic. This will produce a very flavorful sauce and some great juicy tomatoes. I hope you like garlic.

In a large bowl, toss tomato halves and some onion with some olive oil. Season with some salt and pepper. Add garlic cloves and toss to coat.

Transfer to a the prepared baking dish, arranging all the tomatoes cut-side down.

Bake for 25 minutes.

After this prepare the tomatoes, garlic, and onions the way you normally would. I guess since you use a paste mash them all together finely, they will be soft enough for it. I prefer some chunks of everything though so I would mash lightly. Good luck and let me know how it turns out.

Answer 2

you start with fresh tomatoes make your own sauce many years ago when I was just a little poorer than I am now I had no food and was wondering how to come up with something to eat I had tomatoes, tomatoes and more tomatoes. I had many spices. That sauce was the best ever. You can cook to the consistency of paste. experiment you might be surprised..

Answer 3

San Marzanos tomatoes, I've heard, are the best.
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5 Minute Tomato Sauce
Source : Italianfoodforever

The trick to this sauce is simply to use the best ingredients possible. Make this sauce in less time than it takes your pasta to cook!

Makes 1 1/2 Cups

Good quality imported tomatoes from Italy are so flavorful you can eat them right out of the can. I often use Pomi brand, from Parmelat which you find in a box, Aurora diced tomatoes found in a can, or Aurora passata (strained tomatoes) found in a 660ml. jar. Many groceries today do sell imported tomatoes, but certainly if you can't find them in your local grocery, an Italian specialty store will stock them.

Many cooks will tell you they add a pinch of sugar or honey to their tomato sauce to enhance the sweetnes, but if you use good quality tomatoes, that really isn't necessary. If you are stuck using a brand from your local grocery however, you might try a pinch of sugar to improve the flavor. You can choose to add the onions or not, basically they just add a little depth of flavor and sweetness. Although the sauce might actually take you a little longer than 5 minutes to make, you can certainly finish it in the time it takes your pasta to cook.


1 Can Imported Diced Italian Tomatoes
3 Tablespoons Finely Chopped Onions (Optional)
2 Cloves Garlic, Finely Minced
2 Tablespoons Extra Virgin Olive Oil (Decrease To 1 Tablespoon If Wanting To Make A Lower Fat Version)
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Basil
Dash Of Red Pepper Flakes (Optional)

Heat the oil in a heavy saucepan over medium heat, and add the onion. Cook for a minute or two, and then add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium.

Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for another minute of two and remove from the heat. Use for any purpose that you would use your usual tomato sauce, whether it is to top pasta, in baked casseroles or for vegetables.

http://italianfoodforever.com/iff/news.asp?id=418

Answer 4

There are low acid tomatoes. I actually have grown them and am no longer sensible in the adventure that they are bought i the markets yet they may be. i in my opinion imagine that once sugar is further to a tomato sauce I dislike it yet you would possibly want to upload carrots which I actually have finished on uncommon events which does sweeten it and shrink the acid. Tomato Sauce - Low-acid Servings = 10 | Serving length =a million/2 cup Cooking Time = 240 minutes keeps properly contained in the refrigerator for about 4 – 5 days. a million Tbsp olive oil 6 cloves garlic a million medium onion 2 28 oz.. cans peeled chopped tomatoes 3 cups water a million a million/2 tsp baking soda position the oil in a huge inventory-pot and warm temperature over a medium-severe warmth. shrink the warm temperature to medium and upload the garlic. practice dinner gently for about 5 minutes. do no longer enable the garlic to reveal brown. upload the onions and practice dinner for about ten minutes, till they are translucent. Stir commonly and do not enable them brown. upload the tomatoes and water and shrink the warm temperature to low. practice dinner till the tomatoes are tender (about ninety minutes). eliminate from warmth and enable cool for a minimum of 40 minutes, stirring in certain circumstances. upload the baking soda. there'll be a effervescent of the sauce. Stir and enable the sauce settle. Stir about each and every 5 minutes till it no longer bubbles.

Answer 5

Try Don Pepino's Pizza sauce (canned). Add some spices. Don Pepino's is the only commercially available pizza sauce I use. It rocks.

Tomato paste is basically condensed tomato sauce, if you want to use it on pizza try thinning it with beef broth and adding some oregano, basil, and red pepper to taste.

Answer 6

You could use a combination of tomato paste (I like Contadina) and canned tomatoes. I usally add three tomato paste cans of water for each can of paste. Simmering with the lid off will thicken it up as it cooks down. Of course, add sauteed onion, garlic and some fresh herbs (italian parsley, rosemary, oregano).

Buon appetito....

Answer 7

Try making your own tomato paste-blanch,seed and peel fresh tomatoes,run through a ricer and simmer,stirring frequently and adding a little water as needed,until the consistancy you want.