Discussion in 'Recipes' started by ChubLock, 13 January 2008.
How do I make my own?
Sounds simple I know...
I make mine with a tin of tomatoes, (or sometimes passata sauce) tomato puree, and mixed herbs or oregano, and salt and pepper. Just chuck it all in
I add peppers, onions, and mushrooms to make it nicer and more filling. All no points!
Fab! Thank you
Like Lola above i make my own with tinned tomatoes, and add loads veg - onions, peppers, mushrooms to it i usually add a couple tsp Bouillon powder and to liven up a bit i add just a level tsp Pataks curry paste (Madras with chilli & cumin). Yum!
Also try a tblsp red pesto on your cooked pasta - v. nice
I make mine with a tin of tomatoes,onion and garlic
and a handful of fresh basil at the end
its the best.
Oxo make an Italian stock cube which I find works well in a tomato sauce, if you find the sauce tastes not quite right (I think the word maybe tart?) you can add a sprinkling of sugar or lemon juice.
I dice red onion, garlic and chilli sweat these off add passta sauce, tomato puree and peppers. I also added oregano (great herb with tomatos. Cook for 20 minutes then blend adding a handful of parsley in at the last minute of cooking.
Can then be used alone or add extra veg for a chunky sauce. Freezable too.
I make mine with
1-2 cloves garlic grated
1 jar passata
1 tin chopped tomatoes
herbs of your choice (just ordinary dried mixed herbs works for me)
2 tbsp tomato puree
This goes a very long way as I find if you use a jar, you use far too much sauce.
Tin of chopped tomatoes (or 4 or 5 of fresh ones)
1 or 2 cloves of garlic (depending on your taste)
handful of fresh basil (or a teaspoon of dried)
a red pepper
a teaspoon of tomato puree
a splash of lemon juice
salt and pepper
i just shove all that in a blender and its really nice
oregano also works nice in addition to the basil!
in fact.... im going to have pasta tonight, it's made me hungry haha!
Passata sauce with onions, grated carrots (for texture). But make sure you cook the passata quite well, maybea low simmer for 5 mins or so, to take the raw taste away from the tomatoes.
Greek Yoghurt with cucumber and mint sauce and lettuce makes a really nice pasta salad.
Hope this helps.
For extra va-va-voom in the flavour department, make sure you brown your mince (if using) in small batches in a separate pan so you get good colour on it and the sugars in it start to caramelise. Then de-glaze that pan with a good glug of red wine and add the lot to your sauce. Really boosts the flavour.
A very simple vegetarian pasta sauce is chopping up a load of veggies - carrots, plum tomatoes, red onions, leeks, red peppers and adding enough boiling water (with a spoon of vegetable bouillon) to cover them, then letting them simmer over a low heat for about 2 hours until you have what's basically a thick vegetable jam. Incredibly sweet and lusicious, really lovely with pasta.
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