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Tomato Sauce

I am a very good cook, however, every time I cook tomato sauce for pasta it turns out with very little flavor. I have tried many different variations, but still, they turn out subpar. I swear I am not incompetent and am a great cook- something is wrong here. Can someone please give me a fail proof recipe?!?

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  1. Yes - for pasta here is my fool proof sauce - I love it and it is EASY!

    1 head - yes - head garlic - chopped fine
    1/2 yellow onion
    1/4 red bell pepper
    20 roma tomatos - seeded -
    1/4 cup dried fruit - apricots work really well - the secret ingredient!

    Saute garlic/onion/pepper in a sauce pan until onions are translucent.

    Add tomatoes and fruit and put on low heat - stir on occasion - - the sauce will go through 3 stages...it'll be raw (of course) at first - then it'll be very wet as he tomatoes release their juices - then it'll appear dryer again - at this point (1.5 hours on low heat) I recommend using a hand blender/immersion blender to puree the sauce - salt and pepper to taste and enjoy!!

    I've made this for years and always get rave reviews! If you want - add even more garlic as the slow cooking makes it sweet...

    1. p.s - a bit of fresh basil/oregano at the very end! Almost forgot! And the fruit cuts the acidity of the tomatoes...in case you were wondering...

      1. Have you tried roasting the tomatoes first? It will concentrate the flavours and give a richer sense, even in tomato soup.

        3 Replies
        1. re: SanseiDesigns

          I haven't but will try! wondering if it might dry them out too much though?

          1. re: jbyoga

            Try roasting half of the tomatoes. I roast depending on type and season. The meaty tomatoes don't need to be roasted as long (lower water content), and when in season, there is more flavour and I am inclined to capture the fresh flavour and don't roast as often. Good luck!

            1. re: jbyoga

              I always roast my roma tomatoes before putting sauce, core them, add some olive oil, kosher salt & pepper & bake till skins start to peel off. While they are roasting i dice 1 onion, couple teaspoons garlic, couple of plain pureed tomato sauce in the jar, tsp each of basil,thyme,oregano. Then after tomates are finished roasting slide the whole mess including the oo which has now accumulated tons of flavor into the sauce & let simmer for a while. Another great flavor adder is slide in a seared pork roast while the sauce is simmering and let that stew in. Makes amazing sandwiches on a panni bun, the pork, tomatoe sauce & parm. Yum.

          2. roasting will dry them a bit,but water in the tomatoes makes for a bland sauce....roasting will carmelize the sugars and bring them forward...

            As for using canned tomatoes, i suggest mincing up a carrot, onion, and 1 clove of garlic, slowly sweated (low saute) until golden, then tomato puree...cook, partiallyy covered for about 30 minutes. The sweetness of the carrot and onion works to bring out the flavor of the tomato sauce.

            1. Unless you are a vegetarian, browning meat is the key to the flavor in most tomatoe sauces. I use, pig's feet, salt pork,
              sausage. I then, make meatballs seperately, and gently put them in the sauce to cook. Even if you just have 'canned generic tomatoes', my tomato sauce is really good. Oh a couple of pinches of salt & pepper, simmer on low for an hour.
              Voila.