![]() I usually mix about equal parts paste and water, add a half teaspoon or so of salt, and some dried herbs, whatever I have on hand (italian mix, garlic or onion powder, basil, whatever). ![]() Usually, I'm making just a little bit at a time, maybe a half a cup or so (for tortilla pizzas or the like). Salt for me is usually the catalytic that makes it go from watery paste to sauce-flavored, for me - and it takes a bit before the result stops tasting watery. I've made basic sauce from tomato paste, since it's easy to keep and store - and once I have the can open, I would rather use it than wait for it to go bad while I open a separate tomato sauce. I never serve this to anyone other than family though, it's too hard to get the acidity flavor out if you make a batch bigger than 3 - 4 servings.įrom your description, the "thing missing" that jumped out at me was salt.Īlso, spices and herbs help give a better, more familiar taste. When I'm in a lazy mood and want sauce and have most of the ingredients, just not my normal contadina tomato puree and crushed tomatoes, I usually do it this way. Red sauce is about what you like, experiment to find what tastes the way you want it. A lot of red sauces made by Italians will actually have the meatballs or sausage cooking in the sauce simultaneously, so substituting some or all the water for meat (your choice, but I prefer beef) stock for more authentic flavor is desirable to some. These recipes almost always start with sautéing onions and garlic in olive oil, and adding an optional cup of red wine along with basil, oregano and a little Romano/Parmesan. Eatstatic just did it the other way around, 1 cup tomato paste : 1 1/3 cup water. ![]() This is a really old post, so you might nit even see my answer, but to go off what eatstatic said, Ive seen recipes online that say 1 cup water : 3/4 cup tomato paste. People like it because it's very difficult to dislike in it's so straightforward! :) You could add a tablespoon of tomato paste with some garlic and basil to it just to give it a bit of a that taste, but it's what I do if I don't have crushed tomatoes. It's incredible easy, uses all pantry ingredients, and it's really good. Don't drain it afterward, but add a good handful of parmesan cheese and a good shake of black pepper. So, your answer, dear friend, is "beats the heck out of me." Some say it can be done with great results, but I have doubts.īetter off to take the pasta and make a soup of it using chicken broth instead of water to boil the pasta. Has a strange taste and it's not kept on hand to make sauce. I'm also Italian and I know that we don't use tomato paste for this purpose either, it's too dense. But I have been stuck with just one small can of tomato paste and left with the DAUNTING talk of trying to turn into an edible sauce, on it's own. Pastene canned tomatoes works much better. I never use tomato paste alone to make a sauce.
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