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-   -   Spaghetti Sauce--tomato paste overpowering!! (http://www.discusscooking.com/forums/f76/spaghetti-sauce-tomato-paste-overpowering-17115.html)

toothbrushx2 12-01-2005 02:21 AM

Spaghetti Sauce--tomato paste overpowering!!
 
I followed the southern living recipe to make spaghetti sauce.
I used two cans:chef: of tomato paste as called for along with 28 oz can of diced tomatoes. The tomato paste was overpowering ? What can I do differently ?

Piccolina 12-01-2005 07:24 AM

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!!! :chef:

purrfectlydevine 12-01-2005 07:57 AM

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.

Piccolina 12-01-2005 08:13 AM

That's a really nice looking recipe purrfectlydevine, roughly how much finished tomato sauce do you end up with?

toothbrushx2 12-01-2005 08:25 AM

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 !!

toothbrushx2 12-01-2005 08:27 AM

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!!! :chef:

I will try adding sugar next time I prepare the sauce.

mish 12-01-2005 08:52 AM

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.

jennyema 12-01-2005 10:52 AM

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.

mish 12-01-2005 11:15 AM

If I used 2 cans of tomato paste, I couldn't unpucker for about a week. :lol:

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. :chef:

Alix 12-01-2005 11:16 AM

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.


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