What's the secret to a good tomato sauce?

Question

A tomato sauce for pasta

Answer 1

Don't burn the garlic, use good olive oil and fresh herbs .... basil, thyme, oregano... black pepper and salt .... and: the tomatoes must be really ripe ... if they are not available where you are, use canned ones from Italy... they are the best!
Cook it gently for a while... it does not pull together for at least three-quarters of an hour...also, you could use a nice pinch of sugar and a splash of red wine if you have some open ... and if you want a fancy version, put in some anchovies and some little mediterranean olives; but they might be a bit too much ... start simple

Also, you know ... for summer there is a fresh tomato sauce for over hot pasta which is delicious to make on a hot, lazy day..do NOT cook it: Really beautiful ripe tomatoes skinned, seeded if you wish, and cut up aout 1/2" ... and some good olive oil, some fresh mild onion, a clove of crushed garlic, salt and pepper, and fresh basil leaves.... you may let it sit in a covered bowl for about two hours max then serve over hot pasta with some Parmesan cheese...serve fresh Italian bread and a green salad

Answer 2

Easy Italian-Style Tomato Sauce

* 2 to 3 tablespoons olive oil
* 2 medium onions
* 1 medium green pepper, chopped
* 1 clove garlic, minced
* 1 tablespoon salt
* 1/4 teaspoon pepper
* 1 can (6 ounces) tomato paste
* 2 cans (14.5 ounces each) diced or crushed tomatoes
* 1 teaspoon dried leaf oregano
* 1/2 cup grated Parmesan cheese

Heat oil; sauté onions, pepper and garlic in the oil until tender. Add salt, pepper, tomato paste, tomatoes, and oregano. Simmer for 30 minutes, stirring occasionally. Stir in cheese before serving or serve cheese separately. Serve with hot cooked and drained spaghetti or similar pasta. Serves 6 to 8. Meat version: Sauté 1/2 pound of lean ground beef with the onions, peppers and garlic until browned.

Answer 3

Ingredients (makes about 8 cups)

6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 Tbsp. minced shallot
1/2 medium onion, chopped
3 Tbsp. coarsely chopped fresh basil
3 to 4 Tbsp. balsamic vinegar
6 to 8 Tbsp. olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)

Drain off and discard any liquid from the California tomatoes. Mix
the California tomatoes with all the remaining ingredients. Let the
mixture stand at room temperature for about 20 minutes. Toss with hot
pasta and top with grated Romano or Parmesan cheese.

Answer 4

Tomato-Cream Sauce for Pasta
Serve over your favorite pasta. Absolutely delicious and so easy to make!"

Original recipe yield:
5 servings

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
DIRECTIONS
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Answer 5

If its a tomato sauce for pasta that you are referring too I find adding a bit of sugar brings out the sweetness also balsamic vinegar goes well with tomatoes.

Answer 6

As in spaghetti sauce?

I add some honey, for sweetness, and a couple bay leaves for a flavor which seems to balance well with the tomatoes. Use the leaf whole, and remove before serving.

Answer 7

My secret would be fresh ,very soft tomatoes the softer the better.Wizz about a kilo of them add garlic salt ,cumin pepper ,oregano and olive oil .Put this in a sealed jar and you can store this in the fridge or better still,put in some freezer bags about a cupful in each.When you want a quick sauce just take out a bag no need to defrost just put in a pan and boil. yummmy!

Answer 8

There are a ZILLION and one tom sauces.But a really good one is the classic 'Burro e Pommedoro' sauce(Tomato and butter Sauce). Take 1 litre of passata (easily bought) Add 2 big onions(leave skin on) cut in half plus 30 or 40 gms CORNISH butter and simmer for 30 mins.Add sugar and salt and keep tasting - add black pepper to taste and lobb in a chopped chillie or two.DEEEE-vine!! Of course freezes brill.-Best part of this is when you remove the cooked onion halves - they are pretty much still intact and so DEEE-vine ( Chefs TREATS!!)

Answer 9

when i cook i just do this
first i put a couple of onions with some oil and make then turn to a brownish golden color... add some garlic and wait stir them together till the garlic is also golden... then take a couple of tomato's ( better if they are juicy ) and put just grind them make them a sauce add the fried onions and garlic to the tomato sauce then take the whole thing and put it on the stove add some black pepper and salt ... add some oregano and just mix it till its hot and nice

Answer 10

Cook a tin of chopped tomatoes on the hob for about half an hour until it's thick. Add a pinch of sugar and some herbs.