I'm looking for a recipe for spaghetti sauce with out any tomato chunks.?

Question

I am trying to feed a picky eater!

Answer 1

Take your sauce and run it through a blender.


From the link below
I learned to make this sauce about 28 years ago from Helen Federico, (Srcoll down to "1943") a dear friend whose cooking skills are equaled only by her generosity of spirit and talent as an illustrator, and graphic designer. When Helen taught me how to make this sauce she used fresh plum tomatoes picked at the height of the growing season and in a perfect state of ripeness. And I still make it that way too, of course. However, it can also be made quite well with good canned San Marzano tomatoes or their equivalent. My technique is a bit different from Helen's. For example, I never saw her use a potato masher or an immersion blender, but everything else is about the same.

Equipment needed
Deep 2qt+ pot
Potato masher (For canned tomatoes: I hate cutting up canned tomatoes)
Blender or even better, an Immersion Blender

Cooking time
About 10-15 minutes


2- 35oz (#20) cans of whole plum tomatoes or 4 lbs fresh ripe plum tomatoes cut into 1/4's

4-6 oz good olive oil
5-6 med cloves of garlic, sliced up crudely (it's going into a blender so who cares what it looks like?)

12 leaves of fresh basil (you can use less, no big deal)
Salt to taste or approx. 1/2 tsp
Pepper to taste

Heat the oil just hot enough to smell it. Throw in the garlic and let it cook for a minute or two but for god's sake down let it brown. If it browns throw out the oil and start over.
Drop in the tomatoes. Mix them around a bit to stop the garlic from frying. If you are using canned tomatoes mash them up with the masher. Bring the sauce up to a simmer, let it cook for 10 minutes. Add the salt and Basil then emulsify it with a blender or an immersion blender.

I prefer to use the immersion blender because there's less to clean up and you can puree the sauce hot without having to worry about it flying all over the kitchen.

One of the many things that's nice about this sauce is that because it is emulsified, it doesn't run off the pasta or break up into puddles of oil and chunks of tomato. Just be careful not to boil it and break the emulsion when you reheat it.

I think the sauce is best served the way Helen served it. Spooned over the pasta after it has been put in the individual pasta bowls. Then you grate some Parmigiano on top with a Mouli (I'm devoted to these and have used this type for almost thirty years.) follow it with a liberal grinding of black pepper then pause, take in the aroma and sit back and think about it for a moment before you lift your fork -just like the Helen's late husband Gene used to do.
That part of the recipe I learned from Gene and it's the one ingredient I never vary, ever.

I'll bet their kids don't either.

Answer 2

run the sauce (without the meat or meat balls in it) through a bleander or a puree machine. I feed picky eaters also. For onions i puree them and sautee them for the flavor and you would never know. I also have to puree my tomatoe chuncks for the same reason. If it's chuncky they are not going to touch it with a ten foot pole. if it's a small kid try letting them help you stir the sauce ( while u you are supervising and helping). sometimes if mine think they made it then they will eat it.

Answer 3

Any hand blender( immersion type) or a regular blender will remove any chunks and leave you with a nice thick sauce.
This can be used on any recipe it is more of a method than a recipe.

Answer 4

Spaghetti Sauce
Categories: meats, sauces
Yield: 8 servings

2 Tbsp cooking oil
1 lb extra lean ground beef
1 lg onion; chopped
15 oz can of spaghetti sauce;
without meat
1 sm can tomato paste
1 cup water
1/2 cup red burgundy wine
1 bay leaf
1 tsp oregano
pn crushed chili
1 tsp Salt
pepper to taste
1/8 tsp garlic powder

Brown beef, onion, garlic in oil. Drain off fat. Add remaining
ingredients and heat to boiling. Turn down heat to low. Cover and simmer
2-3 hours. Stir occasionally. Add more water if sauce is too thick

Variations. I use fresh garlic. I also add green pepper and mushrooms to
this recipe.
This is a Basic recipe which can be changed as you wish.

*******************************
Spaghettini with Oil, Garlic, and Parsley

1/2 cup olive oil
4 whole cloves garlic
1 lb. spaghettini, cooked and drained
1/4 cup minced parsley

Heat the oil in a skillet. Brown the garlic in it and discard. Pour the oil over the hot drained spaghettini. Sprinkle with parsley and toss lightly. Serves 4
Source: My REALLY OLD recipes
***********************************
Spaghetti Sauce
Yield: 1 qt jar

3 garlic cloves (about 1 Tbsp)
3 sprigs fresh parsley (1 Tbsp)
1 med onion, quartered
1/3 c celery, chunked
1/3 green pepper (3 Tbsp)
1 qt tomato puree (or 6 lg tomatoes, skinned & pureed)
2 tsp basil leaves
2 tsp oregano leaves
1 tsp salt
1/2-1 tsp onion powder
1/4 tsp pepper
1/4 tsp thyme
1 Tbsp Worcestershire sauce
1 Tbsp olive oil
Sugar, to taste

Mince fresh garlic in a clean food processor work-bowl.
With the machine running, drop the peeled cloves (one at
a time) through feed tube, process until fine, scraping
down sides as needed. Add parsley, onion, celery and
green pepper, pulse to dice. Scrape vegetables into a
saucepan. Add the tomato puree (or process fresh ones,
until smooth, in the food processor and scrape into the
saucepan; straining seeds, if desired). Simmer, reducing
sauce to desired taste and thickness. Taste to adjust
seasonings.
*********************

Answer 5

I just use the same recipe minus the tomato chunks

Answer 6

Ingredients:
1 large can (28 oz.) of crushed tomatoes
1 can of tomato paste
1/2 tsp. each of basil, and parsley
1/4 tsp. oregano
2 tblsp. olive oil
2 minced cloves of garlic
you should add some meat, pork or beef, or make meatballs (brown theses in the oven if homemade)
Simmer all the ingredients about 2 hours.

Answer 7

Now since I think you don't want to simply buy a jar of sauce, start with tomatoe sauce, it can be found at the supermarket near the canned tomatoes and tomatoe paste. form this you can add: basil, oregano, parsley,cilantro, about 1 TBLS each per can of tom sauce. Next add 2T garlic powder, 1t salt 1/2tground black pepper 3T onion powder and 2-4T sugar (again all per can of sauce watch you sugar, though,you dont want to much so always add just a little and taste before you add more) simmer all for at least one hour over very low heat. all ingredients can be adjusted to taste. this should please anyone who doesn't like chunky sauce.

Answer 8

Just use Tomatoe Puree instead of the crushed tomatoes. I don't like the pieces of tomato either or the pieces of tomatoe skin.

Answer 9

Use tomato sauce or paste.
Chop any other veggie down to puree.

Answer 10

Force feed them. Here is what I say to picky eaters....starve.