nice tomato sauce for pasta???

Question

you know the jars you can buy..ie lloyd grossman etc..how do i make my own sauce to taste like that?? thanks

oh wow! guys..which one should i cook?? this is great!

Answer 1

Pick up 3 large cans of tomato pasta sauce

2 small cans of tomato paste

1 medium can stewed or diced tomatoes

pour all into pot and put on low heat

in frying pan, sautee one large white onion with two large green peppers add 2 tblspn garlic and salt and pepper to taste

brown 1 lb. hamburg

add 3 tblspn (i usually measure in my palm and its about a half a palm full, actually) italian seasonings

5-6 basil leaves

once hamburg is browned, drain and put in with sauce

dump green peppers and onion mix right into sauce

simmer on medium heat for about 1/2 hr to 45 minutes. enjoy!!

Answer 2

Tomato and Sweet Red Pepper Sauce Ingredients •Olive oil •1 Garlic clove •1 Red onion, finely chopped •4 Sweet red peppers1, (core, white pith and seeds removed2) and cut into matchsticks3 •800g of tomatoes4, roughly chopped •A squeeze of tomato puree •Salt and pepper •150g Black olives, roughly chopped •A handful of fresh basil Method 1.Heat the oil in a heavy bottomed saucepan, add the garlic and very lightly fry until it begins to colour. Add the onion and continue to fry very slowly until the onion melts. This isn't essential - you can fry the onion more quickly if you like, but you definitely don't want it to brown at all. 2.Throw in the peppers cut into matchstick strips and put the lid on your pan. Cook (lifting the lid and stirring occasionally) until the peppers are soft. The softer the peppers are the better, but it can take a while to get them really soft. 3.Add the chopped tomatoes, puree, salt and pepper. Cook this at a fast simmer until most of the loose liquid has disappeared. At this point, if you're having pasta you should put it on, since the sauce takes about ten minutes to finish from this stage. 4.Throw in the black olives and cook for another ten minutes; the sauce should have no loose liquid left at the top (or maybe just a little). Ideally, it should be slightly sticky but not dry. Half a minute before the sauce is ready tear the basil leaves and throw them in.

Answer 3

Gently fry a sliced onion, 3 cloves of crushed garlic, a crushed dried chili, a bay leaf and a tablespoon of oregano.

When the onion has softened add a glass of red wine and a dash of worcester sauce.

When this has bubbled away for about 3 mins add 3 tins of good quality whole plum tomatoes and turn the heat down. Leave this for about 1 hour, it is important not to break the tomatoes.

After an hour add a handfull of fresh basil, some salt and pepper, a good shot of olive oil and red wine vinegar and little sugar.

Let this cook for 15 mins and then break the tomatoes up - add more fresh basil when serving.

I like to add tuna or sausage meat after stage 1.

Answer 4

The secret is to use Pasata - that's sieved tomato.
And add in a couple of chopped up sundried toms for flavour

The rest - onions, garlic, herbs, olives etc is all down to you an variations on the theme.

BTW do not add fresh herbs such as Basil until the end of the cooking - otherwise at best you destroy their flavour - worse you will make the entire sauce musty.

If you are adding oinions cook them 1st - finely chopped - slow fry with a lid on the pan so they go transparent and soft. Do not hurry the process or you will burn them. Do not add anything - even garlic until the onions are done.

Try garlic finely finley sliced or crushed - no need for a special tool - use the flat of a chopper on a board and press down.
And oooh yeah - a sprinkle of sugar helps

Answer 5

I'llmake it taste nicer. First you need the ingredients.

Salt, sugar, tomato pasta, garlic, concentrated tomato (or you can chop them yourself, if you get proper one's), buy 'italian herbs' (I think schwartz makes it in little glass jars)... although nothing like getting a fresh basil...

Ok, choose your olive oil VERY well, the most Italian possible, if you can get homemade, it will be great.

Cooking is about timing, so start with boiling the water (with a palm of salt) and chopping your garlic in little pieces (if you do not wish to have too much garlic, you'll just put it inside (after pelling of course) the sauce when it cooks and remove it once it is done).

Get a bit of oil in a pan, once hot, stick tomato paste (it gives the special 'gourmet' taste and makes it nice and thick) in, when it is pipping hot, stick the garlic; now you should have it so your pasta goes into the boiling water (if you have 12 minutes pasta, pasta that cooks in less time are not worth the money you spend on them).

Before the Garlic fries stick the tomatoes in (concentrated, 'Sugo')... Now add a tiny pinch of sugar (this is a secret ingredient), a bit of salt, pepper (try and get some good bristol colourful pepper) and the Italian herbs (or fresh basil ect... if you are bothered to impress)... Let it fry, but keep stirring so it does not burn and the oil gets mixed nicely.

Once you have dried the pasta, put the olive oil in (if you have home made for this part, you'll be in heaven as soon as you taste your meal!), so the pasta does not stick - do not listen to buffoons who put the oil inside the water when it is cooking - useless method used by non-Italians who lost something in translation!

Then just stick the pasta on a plate, the sauce on top, and voila!

If you wanted olives or mushrooms, you just needed to add them at the same time as the garlic (do remember to chop them!)...

For bolognese, it is similar method, do the tomato paste, stick the meat in, but do crush the meat against the pan so it losses it's shape and turns into one flat surface (very important) - let it cook properly, add salt and pepper (fry the garlic in another pan - or it will burn and taste disgusting if you live it all the time with the meat - minced beef only (leen better))... Then when cooked, add tomato sauce, herbs, garlic, stir for a bit til it's boiled nicely, and you'll smell paradise!

Buon Appetito!

Answer 6

Hello, this recipe is on the BBc food website:-

Ingredients
225g/8oz minced beef
2 tbsp olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 clove garlic, peeled and crushed
125g/4oz smoked bacon lardons
1 tbsp mixed dried herbs
400g/14oz tinned tomatoes
150ml/5fl oz red wine
salt and pepper



Method
1. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.
2. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.
3. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes.
4. Stir in the tomatoes and the wine and season well.
5. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.

Answer 7

Sweat off some onions and then some chopped garlic [don't put the garlic in straight away as it will burn] when the onions are soft add 2 tins of tomato's chopped and stir in mixed herbs to your own taste. Then add 1 teaspoon of marmite and sugar a splash of Worcester sauce and sherry ,stir and season with salt and ground pepper -keep tasting at this point as Worcester sauce is salty already. let it come almost to the boil and liquidise then return to pan to reduce. Can be frozen....


We use this as a pasta sauce /pizza sauce and straight forward tomato sauce --my kids like a small pot with some pitta bread cut into strips to dip while watching Dr Who!


Hope this helps!

Answer 8

A can of crushed tomatoes in an enriched puree, if you can find them, otherwise a can of any sort of tomatoes.
Whizz up to make smooth if you don't like the lumps, then add a tablespoon of olive oil, a clove of crushed garlic and herbs of your choice.
Fresh ones are best, but dried will do.
Oregano and marjoram will give you a pizza like taste.
My favourite is fresh basil.
Add black pepper and salt to taste and cook gently for about half an hour for the flavours to infuse.
You could also add ready mixed herb combinations, such as Herbes du Provence, or Italian herbs.
You really can't go wrong. Give it a go!
Enjoy.
If you taste your efforts and hate it, just add a load of grated cheese. That'll save the day!

Answer 9

Forget those shop-bought pasta sauces, make your own!

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How? Well, take a look at the ingredients on one of those jars of shop sauces, and you'll see that pretty much all it contains is tomatoes and herbs.
The basic sauce
You can buy a tin of chopped tomatoes from your local Lidl for 14p (about 0.22 Euro) (of course, if you're lucky enough to have fresh tomatoes, use them!), and add your own favourite herbs. Oregano always works well with pasta, basil with tomatoes, or use some Italian Seasoning, or better still, experiment; it's fun! But don't forget the garlic - raw!
That's the basic sauce. You can then chuck in some mushrooms, onions, vegetables, tin of tuna or whatever you fancy. You will then have a delicious pasta sauce to your own taste, for a fraction the cost of a jar of Ragu or Dolmio. And you'll have the satisfaction of having made it yourself.

Answer 10

so many wonderful recipies already, but here is my offering.

Red Wine & Tomato Sauce
* 2 tbs olive oil - 1 medium onion, peeled & chopped
* 1 clove garlic, crushed - 1 tin or 1lb fresh tomatoes
* 3 sticks celery washed and chopped
* 2 tbs sundried tomato puree -1/2pint (250ml) water
* 4 tbs red wine (burgundy if you have it)
* 1tsp dried thyme - 1 tsp dried basil - 1/2 tsp salt
* fresh ground black pepper

Heat oil in pan, add onion and garlic and cook slowly until softened. Add celery and cook a further few minutes.

(if using fresh tomatoes - put in bowl and pour over boiling water. stand a few minutes, then drain, skin and chop)

Add chopped tin tomatoes together with the tomato puree, water, wine and herbs. Season to taste, salt and pepper. Simmer uncovered 30-40mins so that the sauce reduces slightly. If sauce not sweet enough add a little good tomato ketchup. tear up fresh basil leaves before serving.

Answer 11

My basic tomato sauce recipe. Chop up 1 onion into pieces as small as you have patience to cut. Saute in olive oil until it starts to go brown at the edges. Add in a couple of cloves of garlic peeled and sliced finely and cook for another minute or two. Add in either 1 tin of chopped tomatoes, including the juice or 4-5 fresh tomatoes, chopped. Cook until it starts to look right (maybe 10 minutes). At this point you can add any/all of the following: 1 tablespoon balsamic vinegar, 1 teaspoon tabasco or similar sauce, 1 teaspoon dried basil/oregano/Italian herbs or 1 tablespoon chopped fresh basil. Serve over the pasta of your choice with plenty of parmesean. Yum.