 |
|
12-01-2005, 01:21 AM
|
#1
|
Assistant Cook
Join Date: Nov 2005
Location: Middle TN
Posts: 16
|
Spaghetti Sauce--tomato paste overpowering!!
I followed the southern living recipe to make spaghetti sauce.
I used two cans  of tomato paste as called for along with 28 oz can of diced tomatoes. The tomato paste was overpowering ? What can I do differently ?
__________________
__________________
I Love to Eat !!!!
|
|
|
12-01-2005, 06:24 AM
|
#2
|
Executive Chef
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
|
What else did the recipe call for? How big were the cans of tomato paste? Tomato pase is very concentrated and can have an overwhelming affect if used in too high a quantity. Two cans of store bought tomato sauce as a base for your tomato sauce sounds like a more common way to start a tomato or spaghetti sauce.
Personally I like to use an Italian product called "passata" to make the base of most of my tomato sauces, to this I often add a couple/few of tablespoons of tomato paste or sun dried tomato paste. I find that often the longer you cook a tomato sauce the "gentler" its flavour seems to become. (A spoonful of sugar in the sauce also helps to knock some of the edge of the stong/acidic flavour that tomato sauce can have.)
BTY, Welcome to DC toothbrushx2, I'm glad you've joined us here!!!
__________________
__________________
Jessica
"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
|
|
|
12-01-2005, 06:57 AM
|
#3
|
Sous Chef
Join Date: Sep 2004
Location: PA
Posts: 584
|
Here's what I do:
3 28 oz. cans tomato puree
2 15 oz. cans of tomato sauce
1 12 oz. can tomato paste
1 tomato paste can of water to rinse out the cans(or amount needed)
2 ribs celery, each cut into 3 pieces
1 large onion, cut in chunks
1 soup bone
garlic
salt
olive oil in the bottom of the pot
Simmer 3-4 hours uncovered. Take out soup bone and celery. Crumble in 5 pounds or uncooked very lean ground beef and oregano to taste. Simmer covered for another 1 to 2 hours.
__________________
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
|
|
|
12-01-2005, 07:13 AM
|
#4
|
Executive Chef
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
|
That's a really nice looking recipe purrfectlydevine, roughly how much finished tomato sauce do you end up with?
__________________
Jessica
"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
|
|
|
12-01-2005, 07:25 AM
|
#5
|
Assistant Cook
Join Date: Nov 2005
Location: Middle TN
Posts: 16
|
Spaghetti
Quote:
Originally Posted by purrfectlydevine
Here's what I do:
3 28 oz. cans tomato puree
2 15 oz. cans of tomato sauce
1 12 oz. can tomato
1 tomato paste can of water to rinse out the cans(or amount needed)
2 ribs celery, each cut into 3 pieces
1 large onion, cut in chunks
1 soup bone
garlic
salt
olive oil in the bottom of the pot
Simmer 3-4 hours uncovered. Take out soup bone and celery. Crumble in 5 pounds or uncooked very lean ground beef and oregano to taste. Simmer covered for another 1 to 2 hours.
|
Thank you !!
__________________
I Love to Eat !!!!
|
|
|
12-01-2005, 07:27 AM
|
#6
|
Assistant Cook
Join Date: Nov 2005
Location: Middle TN
Posts: 16
|
Quote:
Originally Posted by Piccolina
What else did the recipe call for? How big were the cans of tomato paste? Tomato pase is very concentrated and can have an overwhelming affect if used in too high a quantity. Two cans of store bought tomato sauce as a base for your tomato sauce sounds like a more common way to start a tomato or spaghetti sauce.
Personally I like to use an Italian product called "passata" to make the base of most of my tomato sauces, to this I often add a couple/few of tablespoons of tomato paste or sun dried tomato paste. I find that often the longer you cook a tomato sauce the "gentler" its flavour seems to become. (A spoonful of sugar in the sauce also helps to knock some of the edge of the stong/acidic flavour that tomato sauce can have.)
BTY, Welcome to DC toothbrushx2, I'm glad you've joined us here!!! 
|
I will try adding sugar next time I prepare the sauce.
__________________
I Love to Eat !!!!
|
|
|
12-01-2005, 07:52 AM
|
#7
|
Executive Chef
Join Date: Oct 2004
Posts: 4,356
|
I'm guessing it's a misprint. For 28 oz of tomatoes/sauce, it might be 2 tbls tomato paste - or 1/2 a can -- a very small can of tomato paste.
__________________
|
|
|
12-01-2005, 09:52 AM
|
#8
|
Master Chef
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,773
|
I agree with Mish -- that must be a misprint for that quantity of tomatoes. And I also agree that 2T would be a good starting point. Half a can would be maybe 5T.
__________________
|
|
|
12-01-2005, 10:15 AM
|
#9
|
Executive Chef
Join Date: Oct 2004
Posts: 4,356
|
If I used 2 cans of tomato paste, I couldn't unpucker for about a week.
The size of tomato paste cans most often seen here, are smaller than, let's say a small frozen juice container. It's very concentrated. I use it sparingly, and usualy have lots left over. Hope that helps.
BTW, welcome to DC.
__________________
|
|
|
12-01-2005, 10:16 AM
|
#10
|
Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
|
I'm going to jump in and agree with both Mish and Jennyema. Likely that was a misprint. Fortunately, you can correct the sauce pretty easily if you still have it. Adding sugar, wine and some regular tomato sauce will thin it out to a better consistency and flavour for you, and then you will also have the bonus of having some sauce to freeze.
__________________
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|