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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions? "Try adding some Worcestershire sauce x | |||
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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions? "With Italian sauces, one can make the mistake of overdoing the seasonings. They're based on simplicity so I'd say leave as is. Are you adding meat to it? | |||
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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions?
Try adding some Worcestershire sauce x" | |||
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I have Worcestershire sauce... I can't read the date on that! 
It almost tastes too sweet... shall I wing it with the Worcestershire sauce and hope for the best or do I get my lazy arse to the shop for balsamic? | |||
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"Okay so my balsamic vinegar has grown mould!
I have Worcestershire sauce... I can't read the date on that!
It almost tastes too sweet... shall I wing it with the Worcestershire sauce and hope for the best or do I get my lazy arse to the shop for balsamic?"I reckon balsamic would sweeten it further. Stick a glass of a good red wine into it ans reduce the sauce down a bit. Flavours will intensify as you reduce it | |||
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"Okay so my balsamic vinegar has grown mould!
I have Worcestershire sauce... I can't read the date on that!
It almost tastes too sweet... shall I wing it with the Worcestershire sauce and hope for the best or do I get my lazy arse to the shop for balsamic?I reckon balsamic would sweeten it further. Stick a glass of a good red wine into it ans reduce the sauce down a bit. Flavours will intensify as you reduce it"Oh now I have red wine... that doesn't go off does it?! | |||
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"Okay so my balsamic vinegar has grown mould!
I have Worcestershire sauce... I can't read the date on that!
It almost tastes too sweet... shall I wing it with the Worcestershire sauce and hope for the best or do I get my lazy arse to the shop for balsamic?I reckon balsamic would sweeten it further. Stick a glass of a good red wine into it ans reduce the sauce down a bit. Flavours will intensify as you reduce it
Oh now I have red wine... that doesn't go off does it?! "There's your solution. a glass in the sauce and a glass for the chef | |||
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"I'd try adding in some lemon juice and balsamic vinegar "This. Good balsamic will add a little bite | |||
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I think if I added basil now it would be quite good soup (if a little thick)... I guess I should note that for future! | |||
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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions? "Stock ( or cube) is missing. It is an inportant ingredient in a tomato based sauce. Yes I can cook... Been a chef for 20+ years
A xx | |||
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"Of course not. Just make sure is is well dissolved in a bit if hot water... You don't want lumps of those to ruin it x" That's magic thank you! I knew I'd overlooked something and none of the online recipes suggested stock. It's tasting great now!  | |||
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"Okay so my balsamic vinegar has grown mould!
I have Worcestershire sauce... I can't read the date on that!
It almost tastes too sweet... shall I wing it with the Worcestershire sauce and hope for the best or do I get my lazy arse to the shop for balsamic?I reckon balsamic would sweeten it further. Stick a glass of a good red wine into it ans reduce the sauce down a bit. Flavours will intensify as you reduce it
Oh now I have red wine... that doesn't go off does it?! "It does so you'd have to drink the rest of the bottle....  | |||
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"Good glug of olive oil and some chopped olives "I second this. I would also go for the stock cube | |||
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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions?
Stock ( or cube) is missing. It is an inportant ingredient in a tomato based sauce.
Yes I can cook... Been a chef for 20+ years
A xx" as an ex chef in Italian restaurants, Personally I would go with beef stock as the herbs you've added will probably already feature in vegetable stock, but whatever floats yer boat | |||
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"Of course not. Just make sure is is well dissolved in a bit if hot water... You don't want lumps of those to ruin it x That's magic thank you! I knew I'd overlooked something and none of the online recipes suggested stock. It's tasting great now! "You are very welcome, glad it's tasting better now | |||
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" as an ex chef in Italian restaurants, Personally I would go with beef stock as the herbs you've added will probably already feature in vegetable stock, but whatever floats yer boat "Who needs a cook book?! You lot are great!
I used chicken stock cause I have some of those little stock pots. | |||
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"You better be inviting us all round for pasta after this "I'm actually really looking forward to my reasonably healthy (cooked from scratch) dinner! I could get used to this working from home lark!! | |||
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"You better be inviting us all round for pasta after this
I'm actually really looking forward to my reasonably healthy (cooked from scratch) dinner!
I could get used to this working from home lark!! "You'll grow to love it. I know I do | |||
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"You better be inviting us all round for pasta after this
I'm actually really looking forward to my reasonably healthy (cooked from scratch) dinner!
I could get used to this working from home lark!!
You'll grow to love it. I know I do"Sadly it's short term rather than long term... back to the grind in the office tomorrow.  | |||
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"Basil?" This | |||
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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions? "Add in a splash of the starchy water from the pasta and boil off the excess in the sauce. Don't put the garlic in at the same time as the onions or it will burn and lose flavour. Leave it for a bit and add it not long before the tomatoes so the pan stays cooler whilst the garlic is in. Also crush the garlic lightly and put in whole. Chopping or crushing it to a pulp ruins the flavour. Mixed herbs can be a bit hit and miss. All you really need is basil and maybe oregano/marjoram. If they are old they will have little flavour left. Don't hold back on the salt. But be careful not to put too much in. Same with coarsely ground pepper. Cheap chopped tomatoes have very little flavour. Mid-range ones are exponentially better. It is a minefield out there. | |||
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"*burbs* Too late... I've eaten it! Well not all of it but I'm stuffed now. Delish it was too! I roasted the garlic with the tomatoes. "That's a bit like a burp! | |||
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"Basil?" Watch out, Major, Sybil's on the warpath again 
Mr ddc
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"I think I might have overdone it on the garlic. I can't taste my toothpaste but I can taste garlic. Bet I stink! "Will keep the vampires away | |||
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"I think I might have overdone it on the garlic. I can't taste my toothpaste but I can taste garlic. Bet I stink!
Will keep the vampires away "I'm that stinky fucker on the bus that no-one wants to sit next to!!
And I forgot my leftovers for lunch! Doh!
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"I had some lovely vine tomatoes so I decided to roast them and make a batch of pasta sauce for the freezer. I used: Three onions Six cloves of garlic Some mixed herbs Two tins of chopped tomatoes Tomatoe purée One red chilli Two tsp castor sugar It's done and I've blended it but there's something missing and I can't figure out what. I threw in some salt and pepper and a few chilli flakes but it's still not quite right. I don't think it needs more sugar but I can't decide for sure. Any cooking fans who can make any (sensible) suggestions? "Try a pickled onion. | |||
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"Did I win ?"
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