I'm done buying premade jarred tomato sauce. It's time I learned how to make it myself.So, if I have a can of plain tomato sauce, what do I do to transform this into an interesting and delicious sauce? I'm looking for some very basic advice to get started. I can try more advanced stuff when I have some experience.
>>22065136I prefer staring with jarred sauce since it’s a cheaper base than canned or fresh tomatoes. But whatever floats your boat.If you’re making a sauce for pasta from scratch, you’ll definitely want Italian seasoning. Herbs like oregano, basil, thyme, etc. or a premade blend. Then stuff like garlic, onion, black pepper, and red pepper flakes. Olive oil is also a nice touch. Salt to taste.
>>22065158For the actual cooking, get your solid ingredients (meat, vegetables, etc.) cooked first before adding tomato. If using fresh tomatoes don’t add much water, but definitely add some water if it’s canned and already quite thick. Throw in the seasoning and cook on lower heat until the sauce thickens to your desired consistency. There’s other more advanced tips like when to add what seasoning so it doesn’t get overcooked, but this should give you a good starting point.
>>22065136>It's time I learned how to make it myself.>So, if I have a can of plain tomato sauceThis is not making it yourself. That would require making it from scratch with fresh whole tomatoes. Retards like you shouldn't be allowed near a kitchen.
>>22065158>Then stuff like garlic, onion, black pepper, and red pepper flakes. Olive oil is also a nice touch. Salt to taste.Straight from the normie cooklet handbook. Just fuck off with your generic seasoning.
>>22065168>That would require making it from scratch with fresh whole tomatoesWhat about tomatoes from a can?
>>22065158>I prefer staring with jarred sauce since it’s a cheaper base than canned or fresh tomatoes.Fresh tomatoes are reasonably priced and taste a million times better than canned or jarred bullshit. You are just lazy and have low standards.
>>22065136Get the best premade tomato sauce so you know what to aim for. Taste it raw, taste it cooked for a bit, and taste it cooked for a long time, and notice how it changes. Make note of which flavor you prefer. Choose a can of tomato that you're okay with buying. Choose by comparing the ingredients, the written quality on the can label, the price, and reviews online if they exist. Taste it plain, then cook with it.You can saute some onions in olive oil, maybe garlic in the end, salt appropriately, then simmer the tomato sauce for a long time. Taste how the flavor changes over time, up until you get to the point where the oil separates. Make note of what you like and dislike. You do not need to use the entire can if you're just doing testing. You can play around with how long you saute the onions. Optional add-ons to a tomato sauce would be garlic, carrots, sauteed browned meat, butter, oregano, basil, thyme, rosemary, tarragon, black pepper, onion powder, garlic powder, worchestershire or anchovies, and even sugar to an extent. Do not use all of these; choose only a few that you'll think add good flavor, or add them one at a time.There should be good balance between acidity, savoriness, sweetness, and salinity, but the exact level is up to your preference.
>>22065176Oh, tomato paste isn't bad either if your tomatoes aren't great
>>22065170It’s generic seasoning for a reason, and much harder to fuck up than whatever creative experiment you’d suggest. OP sounds like someone who’s never made their own sauce before and I’d rather they learn with something more familiar and forgiving. If you want them to have a terrible experience and go straight back to jarred sauces, be my guest.
>>22065168>from scratch with fresh whole tomatoesDid you grow your own tomatoes? Where did you get the seeds?
>>22065168Summer before last I had a glut of tomatoes, so I made passata from scratch and made pizzas. They were the best goddamn pizzas ever, but the fucking amount of tomatoes and work it took to create what seemed like fuck all sauce was insane. It is very labour intensive and I probably wouldn't bother again. Pesto from scratch is far easier and faster.
>>22065136Look up marinara recipes online, watch a couple YouTube videos. You're going to hear how you have to use brand X or your babies will be born naked and everything you ever do will suck. I use canned crushed tomatoes, whatever is on sale (including generic), it's fine. Dried herbs are fine as well. Mess with it, make it how you like it, make it your own. It freezes well.>>22065158You get jarred sauce for less than $2/28 oz? I don't think so.
>>22065173I agree fresh is always better. But you need a huge amount of tomatoes for a sauce. And at current prices that’s around $10 of tomatoes. Plus the hour or two making the sauce itself. Some people have strict budgets and need the extra convenience. And when you need to whip up a meal in 20-30 minutes, there’s a lot of stuff you just have to give up.
>>22065168Let OP take it one step at a time, seething retard. Making it using canned tomato sauce is better than just using totally premade jarred stuff even though you'll pretend it's not because you're for some reason buttblasted that he is trying to improve himself. Is it ideal? No. But it's a step in the right direction.
>>22065227Store brand sauce where I live is $1.99/28oz, but does need touching up. Crushed tomatoes are $2.50 for the same quantity.
>>22065136>lightly color tomato paste in olive oil>add freshly chopped garlic>just before the garlic browns add the tomato sauce>stir>salt>pepper>simmer for at least 20 minutes>salt to taste >Wa laFresh basil is nice to add the very end of cooking if you have it. The amount of tomato paste depends on how much sauce you're making. A couple generous dollops from a spoon should do for the can of sauce in your image. The tomato paste adds a savory tomato flavor and deepens the taste of the sauce. I highly recommend using it.
>>22065221It’s crazy how much tomatoes cook down. My experience is you need 3lbs of tomatoes for every 16oz of sauce, but I do like my sauce thicker.
Buy a bunch of them. It goes in the oven. 250-300F depends on your oven - if it starts getting black spots on top, lower the heat, if it burns it won't taste right but you want caramelization.tomato sauce is slow bakedtake 4-6 cans whole tomatoes (or more)drain themcrush them with your handsdice up a whole mess of onions (at least 2)add some dried oregano and basil (you can add some fresh basil at the end instead, it's a different flavor, less pizza-house, more fresh and herbacious)olive oilsaltchili flakes if you want spicyoptional:red wine, white wine, or chicken stockyou can also add heavy cream at the end for a vodka sauce, turn down the heat to 200-225, and cook for another hourthe basic method is to let it go, uncovered, in the oven, for an hour or so at a time, then stir, keep checking till it darkens and reduces, when most of the soupy-water is gone, 4-7 hours later, it is donelet it cool, stick-blender it for chunky saucenormal blender it for smoother add sweetener (maple syrup or honey) and a little acid (I use rice wine vinegar) at the end for balance
>>22065136Idiot just mush a tomato into some olive oil that has some garlic frying in it
>>22065246>>22065239>>22065176>>22065158Ty anons>>22065227>You get jarred sauce for less than $2/28 oz? I don't think so.I was wondering about that too.I can buy two 15oz cans of tomato sauce for 2 dollars. That's more than a jar at the same price.And I can probably make better sauce with minimal effort
It will only be as good as the tomatoes you use. You're not going to make anything better than premade sauce with those shitty tomatoes, and you'll spend an hour to save $.50. Not worth it.
Lots of negativity in this thread. I hope you naysayers enjoy living in your personal hell.
>>22065136>It's time I learned how to make it myself.>now! everyone tell me how to do it.fucking typical millenial/zoomer.
>>22065402
>>22065419Problem? I'm doing research. I've also read recipes and asked AI. I'll probably watch some YouTube videos about it as well.
>>22065439>I've also read recipes and asked AIthat's the same as not doing it yourself.
>>22065439Have you found a method you like? Olive oil, tomato paste, garlic, salt, pepper, and your canned tomatoes of choice is my recommendation for a simple beginner sauce.
>>22065442>that's the same as not doing it yourself.kek. you're a collosal creamy petard.
>>22065419Fuck op. What's the best kind to grow to make sauce from?
>>22065136I like simmering a few pork bones in with da gravy. ayee furgeddiboudit
>>22065869if i was buying seeds for survival Id want them GMOed out the ass. What a mixed marketing message.
>>22065901GMO seeds are modified so they don't produce seeds of their own. I shouldn't have to explain why that's a bad thing for a survival plan that involves growing crops.
You can get away with as little as olive oil, garlic, oregano, and salt/pepper.You can add more with a soffrito, chili, cured pork, vinegar, tomato paste etc.
>>22065869Roma tomatoes are my go to, since they have fewer seeds and veins.
>>22065136Making tomato sauce from tomatoes takes many tomatoes and some time.I skip some steps by buying canned shredded or chopped tomatoes. They are just tomatoes and basically nothing else. You can work fast from there. Try using both shredded and chopped tomatoes for that homemade tomato sauce texture you can only get from whole tomatoes.You can also add a little bit of tomato paste, which is nothing but shredded tomatoes reduced into a paste, to add a stronger tomato flavour that comes from most prenade tomato sauces.
>>22065136>Heat up some olive oil in saucepan>If maximum effort, start with a soffrito of diced onion, carrot, and celery>Or just lazily chopped onion>Saute until soft>Add beef mince here if making bolognese, brown/seal but don't cook completely>Add minced garlic and cook for 30 seconds, until aromatic but not too dark>Pour in can of diced tomatoes and half can of liquid stock (pour stock into can to collect any leftover tomato)>Tomato paste to thicken (optional, I usually don't)>Then add herbs>Dried italian herbs, some extra basil>Ideally, use fresh basil and wait to chop until you're ready to put it in, this keeps the juices>Half teaspoon of white sugar>Cracked pwpper>Optional ingredients: couple drops of worcestershire, dash of cinnamon + cocoa powder, chilli flakes/paprika>Simmer down until thick, stir occasionally>Boil pasta separately, salt water, cook for 1 fewer minutes than the pack says to>Drain and add to sauce just before sauce is finished, pasta will soak up some liquid>Eat
>>22065869Fuck you bitch.
>>22065136Minimalist marinara>crushed tomato>butter>onion>saltOtherwise just make a regular marinara sauce with all the usual herbs and spices>crushed tomato>olive oil>onion>garlic>onion and garlic powder>basil>oregano/marjoram>salt and pepper>sugar (optional)>fennel seed (optional)>pasta water to emulsify
>>22067061>onion>garlic>onion and garlic powderExplain the reasoning please.
