blood blood galleons of the stuff

[wildestranger]

There must be something wrong with me as I cannot, cannot make a red pasta sauce.

Or rather, I can make it but it won't be very pleasant - edible, sure, but not really tasty in any way. I can't count the times I've tried a different recipe, or a new kind of tomato/tomato can, to try and make it better, and it has never worked. This is incredibly frustrating since I really love a well-made tomato sauce, and would like to be able to make it myself. I am generally a good cook, so I don't understand why this keeps happening, and ARGH.

Ahem.

So, if you happen to be one of those people who are able, through some kind of MAGIC, to produce this wondrous meal, please can you help a girl out? Or direct me to a recipe? Or SOMETHING? Please. Otherwise I might end up throwing the whole thing on the wall, and my flat is already covered in disgusting things. It does not need extra orange.

Comments

[yan-tan-tether.livejournal.com]

Sticking in a glug of red wine and a teaspoonful of sugar always works for me. Also, lots and lots of garlic.

[wildestranger.livejournal.com]

I did put some wine in but more could work. Or at least I might get too drunk to notice. Also, I can see how a lot of garlic might be better than a bit of garlic.

Thank you!

[remusjacy.livejournal.com]

A website that might help.

http://allrecipes.com/Recipe/Easy-Red-Pasta-Sauce/Detail.aspx

[wildestranger.livejournal.com]

Thank you!

[desticex.livejournal.com]

Uhh... okay, I'm not on your flist or anything, but I was floating around LJ land as I do, because I'm bored while waiting for my red pasta sauce to cook, and that was too coincidental an occurrence not to comment on : ) I like the one I make, so... maybe you will? IDK. I put a load of red pepper in mine, which gives it a kind of fresh sweetness that I like.

Anyway, I chop a red onion and fry in a little olive oil, covered, for 5 minutes, then add a chopped red pepper and cook another 5 minutes. Then I stick in a clove of garlic, chopped finely, along with a can of chopped tomatoes. If I want a bit of spicyness I put in about 1/2 a teaspoon of crushed chilli. Then, and I think this is the secret to success, I leave it to simmer slowly with the lid off for anything from 30 minutes to an hour, until it thickens up all nice. The taste really changes when you leave it for that length of time, I think. Then I season it and add oregano and basil. You can either serve it like that or use a hand-held blender stick thing to make it smooth, which is good for using on a pizza, which -ah! Mine is ready!- I am going to do now : )

Also! Although I like that recipe myself, I was thinking earlier about how I'm going to try adding a wee bit of balsamic vinegar along with the tomatoes next time - something I remember from a recipe I have now lost. I think that might be niiice.

[wildestranger.livejournal.com]

Hehee, that is a coincidence, and very helpful so thanks a lot! I shall try red onion and more chilies next time.

[penknife.livejournal.com]

What's happening when you try? I'd saute some garlic and onion in olive oil, add a can or two of tomatoes -- just cooked tomatoes, not sauce or paste -- some fresh or dried basil and oregano, rosemary if you like it, some pepper, and a shot of red wine. Let it simmer for a good while, add salt if it needs it. You can throw in some olives if you want, or sun-dried tomatoes, or if you're not after a vegan recipe, parmesan cheese or anchovies or sausage. It should be pretty forgiving, really, although it does need to cook long enough for the tomato flavor to mellow.

[wildestranger.livejournal.com]

It varies, but this time I sauted onion, celery and carrot (as per the new recipe, I thought it might give more flavour), then added about a kilo of beef tomatoes (not as ripe as I would have liked, but all they had, sadly), then let it simmer until it was sauce-shaped rather than bits of tomato-shaped, so about 30-40 min. I added some wine earlier on, and some balsamic vinegar in the end. And fresh parsley and basil and pepper and salt.

It smelled like carrot and tasted of bland tomatoes. I'm going to add pesto to it tomorrow, and maybe some olives, but it would be nice if it was bearable without the additions. *sulks*

But thanks for that, I shall try your version next time!

[lyras.livejournal.com]

I find that lots of garlic helps. That's all the advice I have to offer.

[lyras.livejournal.com]

...and while I was making my pretty redundant comment, two people provided full-on recipes. Oh, well. The method penknife described is pretty similar to the one I use.

[wildestranger.livejournal.com]

More garlic would be a good idea - the recipe I used only required one, but I can see how more would be better. Thank you!

[darthhellokitty.livejournal.com]

Opening a jar always works for me.

[wildestranger.livejournal.com]

Heh, true, but that would be too easy/expensive. Also, I feel more virtuous if I've chopped the vegeables myself.

[blairprovence.livejournal.com]

THIS!!!!!

Actually, I start out with the jar and add garlic, onion, and sometimes mushrooms. Or diced sausage. But I cannot be having with chopping tomatoes, so the jar comes first. I like Emeril's Kicked Up Tomato with extras added.

[wildestranger.livejournal.com]

Chopping the tomatoes myself would be fine if the result was than with canned, but when it's not I get cranky.

[musesfool.livejournal.com]

Quick, easy sauce*, from my Sicilian grandmother to you:

saute some onions and garlic in olive oil in a frying pan

add one can of tomato paste

fill the can with wine, add to the frying pan

add oregano and basil to taste, and a tablespoon of grated parmesan cheese

cover and simmer over medium heat for twenty minutes or so, stirring often (lower the heat if it starts boiling away)

It's not classic simmered all day from fresh tomatoes sauce, but it works when you're tired and you've only got half an hour to make dinner.

[wildestranger.livejournal.com]

I have great respect for the skills of Sicilian grandmothers, so I will try this out. Thank you!

[secondsilk.livejournal.com]

Extra virgin olive oil and onion in a pan. Add fresh (strong) garlic. (Although good minced garlic (check the home brands, they're sometimes better because the only ingredients are garlic and water) can work, too.)
You can add a little butter and a little brown sugar to caramelise the onion.
Once the onion is translucent, add a generous dash of balsamic vinegar.
Can add fresh dished tomatoes and pepper, if you can be bothered.

Empty a can of whole peeled tomatoes into a bowl and squish them so they're not whole anymore (using you hands is fun). Add to the pan. Cook on very low heat for ages and ages.
Once the tomato has started to cook, add pepper, salt. Also red wine if desired, enough that stirring it in changes the colour of the sauce.

There's supposed to be fresh basil in there, too. I think you add that near to the end so it basically just wilts in to the sauce before you serve it. Or you might add it with the garlic.

[wildestranger.livejournal.com]

Ooh, so mixing fresh tomatoes and canned tomatoes? That sounds interesting, will give it a go.

Thank you!

[secondsilk.livejournal.com]

I always like fresh tomato as a pizza topping, I mean, before it goes into the oven. And grilled tomatoes with my cooked breakfast. They also add texture!

I hope it's tasty.