I am going to make spaghetti sauce. I use tomato paste, and crushed tomatoes. I want to also add either a can of tomato puree, or a can of tomato sauce. What do you think might result in a better tasting sauce. I will also add my normal seasonings also. Thanks!
2007-07-28 03:53:33 · 13 answers · asked by P.J. 2 in Food & Drink ➔ Cooking & Recipes
PJ,
ask yourself first how "thick" you want the sauce. The tomato sauce (can) may be the thing that takes your spaghetti sauce over the top and you may have to monitor the consistency of it while it is cooking. Based upon what you like you may end up adding another can of the paste. Sounds good though! I love italian food - I think it is the best. I married into an Italian American family and for me being 1/2 Irish 1/2 Belgian they accepted me rather nicely and have taught me all of the important things of Italian cooking - so, it is pretty tough for me to go to say an "Olive Garden" or any other Italian Restaurant without being critical of the sausage, dishes, etc. I did find one place however that I do like and comes as close as to what my discriminating palate will accept.
Have a good day - mind the paste on the thickness, tomato sauce will likely give the "ooomph" you are looking for. Keep us posted please!
2007-07-28 05:33:02 · answer #1 · answered by Gerry 7 · 6⤊ 0⤋
Sorry, but I disagree with most of these answers. When I make my sauce I use
1 big can of whole tomatoes
1 small can of tomatoe sauce
1 small can of tomatoe paste
onions
garlic
salt
pepper
Italian seasoning
Italian sausage
and after this sauce has cooked for at least 4 hours, I add my mushrooms
Good Luck
2007-07-28 11:14:37 · answer #2 · answered by Cheryl 6 · 1⤊ 0⤋
tomato sauce is kind of salty. The paste can be bitter. I'd use half a can of the paste and no sauce. A really good wine in the sauce makes it mmmm mmmmm.
2007-07-28 10:58:13 · answer #3 · answered by luna 5 · 0⤊ 0⤋
Hmm Add the Puree for a Tangyer taste!
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2007-07-28 11:08:48 · answer #4 · answered by Anonymous · 0⤊ 0⤋
tomato sauce
2007-07-28 11:37:11 · answer #5 · answered by Anonymous · 0⤊ 0⤋
definitely puree and remember to add just a little sugar to cut down on the acid. Maybe a tablespoon or a little less. Yumm..bon appetite
2007-07-28 11:00:00 · answer #6 · answered by kat 2 · 1⤊ 0⤋
tomatoe puree is better, its a lil thicker and won't make ur sauce as runny and holds ur spices better.
2007-07-28 11:01:23 · answer #7 · answered by Giggling Queenie 3 · 0⤊ 0⤋
this is what i would do :
take a 12 ounce can of tomotoes NOT tomatoe juice.Then queeze them and mush them till there frappe.add garlic and turkey sausage and fennel and omg itll taste GREAT
2007-07-28 10:58:10 · answer #8 · answered by Iowa garlic 2 · 0⤊ 0⤋
ok yummy! i would say the tomato puree. Yeah that would be great!
2007-07-28 10:56:57 · answer #9 · answered by Floosh. 5 · 0⤊ 0⤋
Add the puree. Yum.
2007-07-28 10:56:41 · answer #10 · answered by Anonymous · 1⤊ 0⤋