Tomato sauce recipe for pasta, I need a really good one!

[nellypope]

I LOVE Italian food, and wanted to make meatballs and pasta, but my husband (who is a FANTASTIC cook ) doesn't particularly like the tomato type sauces that go with pasta. I expect he has probably had bad sauces. Anyway, does anyone know a recipe for a really good tomato pasta sauce, something really rich!

[ganesh]

I think the key to a good tomato sauce is to cook it for ages until it is really strong and thick. You can do it with fresh toms and lots of basil,or my easy recipe is a bottle of passata ,a veg stock cube,tsp dried basil,2 or 3 Tbsp olive oil,3tsps sugar,black pepper and salt to taste. (sometimes add a few chopped olives )Simmer it covered for about half an hour,and serve sprinkled with fresh basil.

[Eve]

Things like tomato puree, sundried tomatos and worcestershire sauce can make it richer as well.

You could always go for something with a bit of a kick by using something like chilli powder.

I love a lot of the simple fresher ones I have to say, one of the nicest tomato sauces I have had was in Little Italy in New York and it was just so fresh, pretty much just tomatos.

[hammerman]

Passata, red wine, worcester sauce, squirt tomato ketchup, oregano and/or thyme, salt and pepper

Heat and reduce.

[nellypope]

Thanks everyone! The sauce was fantastic!!

Hammerman - you were right about the reducing :-)

[Dolyy]

Try this !
Ingredients:

1 lb. pasta preferably a short type
1/2 cup finely chopped onion
1 - 29 oz. can of plum tomatoes
2 Tbsp. extra virgin olive oil
1 tsp. unsalted butter
a good pinch of sugar


Instructions:

1. Heat up the oil in a skillet and then add the onion. Cook it for about 10 min. or until the onions are soft. Add few spoons of water it it gets dry.
2. Drain the excess liquid from the tomatoes, chop them and add them to the onions. Simmer uncovered for about 30 minutes. Add a good pinch of sugar to eliminate the acid from the tomatoes and salt to taste.
3. Then add 1/2 cup of the excess tomato juice, cover and cook for another 10 minutes.
4. Pass the sauce through a vegetable ricer or blend it in a food processor.
5. Pour it back in the sauce pan and for the last touch add 1 tsp. unsalted butter and cook it for another minute or two (If you like basil try adding a few fresh leaves).
6. The sauce is now ready for the pasta.