Canned tomatoes and pasta sauces

[Anonymous No.12197659]

Let's get a real thread on the go about how to cook a fucking pasta sauce using canned tomatoes. Anyone can chop and dice onions and garlic, and season the fuck out of it with salt and cheeses, but no matter what, it never tastes as good as store bought shit.

I'm poor, you niggers, and $0.49 cans of italian whole peeled tomatoes appeals to my budget much more than the yummy $5.99 a 400ml jar does. Also, fuck off with your redditor "you need real italian tomatoes in a can" comments.... because they all taste sour as fuck.

Help me fellow cooking queers, how do I impress my wife and kids with these pieces of shit

[Anonymous No.12197679]

>>12197659
First, finely dice a sweet onion, a stalk of celery, and either a carrot or a small zucchini. I prefer the zucchini because the flavor is less overpowering. Put in your stock pot with a little salt and pepper, no oil. Cover and put on lowest heat possible for 30 minutes. This will sweat the moisture out of the vegetables, get them nice and soft, and spread theie flavors throughout the sauce. Now add 3 cloves of garlic either minced or pressed, shake of paprika, about a tablespoon of EVOO, just a pinch of allspice, and your cans of tomatos. Use a big can of crushed tomatoes and a small can of tomato paste. The crushed provides a sweet, fresh tomato flavor and lots of moisture while the paste provides body and an intensely savory flavor. If it needs more liquid add water, red wine, or beef stock. Now add your herbs, dried is fine but fresh is best. I recommend a combination of Italian parsley, basil, and rosemary. If using fresh rosemary just throw in a whole sprig and fish it out once the sauce is done. Bring it to a boil, then cover and simmer on low for 45 minutes to 3 hours. The longer it simmers the more flavorful the sauce.

[Anonymous No.12197698]

>>12197679
Is the carrot or zucchini the sweet that counters the sour balls taste of canned tomatoes? Because I read that a 1/4 teaspoon of baking soda negates the acidity in those cans of ass, but I really don't want to spend the time finding out my science experiment meal tastes like french kissing a homosexual vegan..

[Anonymous No.12197761]

>>12197659
Try Hazan's recipe: quality can of san marzano, butter, salt, full onion, cook on medium for 40 mins uncovered. Strain out onion.

[Anonymous No.12197769]

>>12197698
A little yes. Canned crushed tomatoes are sweet in my experience, and the tomato paste has tons of sweetness. Why would you want to counter the acidity of the tomatoes? That’s the whole point of tomato sauce.

[Anonymous No.12197786]

>>12197698
Just add some white sugar. You're used to the sugary jarred stuff.

[Anonymous No.12197790]

>>12197761
Can you give a link for that shit, dude.. When I google Hazans canned sauce, I get a bunch of Bollywood and world of warcraft results for some reason

[Anonymous No.12197797]

>>12197786
I tried that man, it tasted awful. I tried the same thing but using an immersion blender to make it more incorporated, and it tasted like a gorillas dick. Something just doesn't work when it comes to cans of tomatoes. I've tried like 20 recipes and my family keeps telling me it's just not the same as canned shit

[Anonymous No.12197812]

>>12197659
>not using fresh Italian tomatoes to make your sauce
Fucking plebs

[Anonymous No.12197822]

>>12197797
It’s not supposed to be the same, it’s better.

>>12197812
Only feasible when tomatoes are in season and you have a lot of time to parboil them and work them through a food mill.

[Anonymous No.12197838]

>>12197812
Come on, you fag. How often do you score then parboil your own handpicked marzano's then blanch them and then peel the skins off them yourself. Where I live, i'm still getting overnight frosts, so obviously it's not growing season, knee-grow.

[Anonymous No.12197840]

>>12197822
>It’s not supposed to be the same, it’s better.
You got a go-to recipe, dude? Maybe i'm not doing something right then? Gimme a reach around and help me out

[Anonymous No.12197851]

>>12197659
they're not sour, they're acidic. if you like tomatoes, you like tomatoes, otherwise you like sugar tomatoes which is ketchup.

[Anonymous No.12197869]

>>12197851
Yeah, I get that. But how can I get it to taste similar to restaurant quality that also uses cans of tomatoes. Everytime I use these to make a sauce, it always has a twang to it that I can't get rid of, you know what i'm talking about. Is it loads of sugar that I have to add? Or what else? Help a brother out.

[Anonymous No.12197891]

>>12197869
neutralize the acidity from the tomatoes with baking soda to taste then

1/4 tsp is a great place to start

[Anonymous No.12198070]

>>12197679
>either a carrot or a small zucchini
Are you the same faggot always suggesting to leave out key ingredients in well established recipes? Fuck you dumbass, carrots are a key part of soffritto, fucking zucchini are not an alternative.

OP, a good sauce actually starts with the carrots, dice them and fry in olive oil until slightly golden brown. Next in, and this is important, goes the tomato paste. You want to fry it on high heat for a minute while stirring all the time. You will understand why it's important once you get the smell. Now reduce heat to medium high and add the onions, fry until somewhat translucent or just slightly browned if you like that taste. Then the celery for about 3-5 mins while stirring occasionally. Since you mentioned money is an issue get some dried Italian herb mix and add about 1-2 tsp per can of tomatoes. Add a splash or two of wine if you have, white wine almost always gives better results. Do not try to add ground meat and brown it in the same pot, it will ruin everything. Use another pan/pot or get the veggies out of the pot and keep them warm for adding again later. Add tomatoes last and cook to a boil then reduce heat to very low and let it all simmer for at least an hour or better 2-3 hours. Check and stir occasionally, add a little water, stock or wine if needed. Once it's done there should be quite enough sweetness in it but if you think you really, really have to add some brown sugar to taste.

[Anonymous No.12198167]

>>12198070
Thanks bud, I took notes. I'm pretty curious how starting with carrots workouts in the end. My kids hate bolognese so I end up just making cheap as fuck chicken meatballs with milk and breadcrumbs and parsley and parmesan, since I can get about 30 meatballs for around $5.. Don't judge me, i'm trying... Also, how much S&P and garlic do you add to that shit?

[Anonymous No.12198184]

>>12198167
You left out a major component of the mirepoix

[Anonymous No.12198208]

>>12198184
No, I know where you're coming from, usually I start with the onions and celery, then the carrots which usually soaks up all the olive oil and burns too fast, so I have to turn the heat down, then add more oil for the garlic, but when I add the tomatoes the heat reduces, and all that oil oozes out and makes a shit fest of my sauce. And no matter what I would try, the shit would always be too acidic.

[Anonymous No.12198215]

>>12197679
>put on lowest heat possible

I turned the stove off and now it's not cooking. What now nigger

[Anonymous No.12198221]

>>12197840
Already posted it >>12197679

[Anonymous No.12198232]

>>12198208
Which is why its a lot better to roast all the vegetables (minus the garlic obviously) in the oven before you start adding the liquids.

[Anonymous No.12198233]

>>12198167
>how much S&P and garlic
To taste is all I can say. I'd start with 1 tsp of salt and then add a little once it's almost done. You have a pepper mill? Get (a good) one if you don't have it, fresh ground pepper makes a whole lot of difference.

[Anonymous No.12198234]

>>12198070
Not sure if I am, I usually don’t but in the case of tomato sauce I just don’t want it to taste like carrots.

[Anonymous No.12198239]

>>12198234
Mirepoix adds depth to a lot of recipes and never taste anything like the individual components

[Anonymous No.12198242]

>>12197659
>no matter what, it never tastes as good as store bought shit
use more spice you fucking wh*toid

[Anonymous No.12198253]

>>12197659
https://www.seriouseats.com/2014/09/the-food-lab-use-the-oven-to-make-the-best-darned-italian-american-red-sauce-ever-recipe.html

kenji nigga. don't fuck around.

>as good as canned sauce
lmao what an incredibly low bar

[Anonymous No.12198262]

>>12198233
Yeah, i've got one, but the difference between "a big pinch" of S&P always gets lots in translation when i'm cranking on the fucking thing 55 times and my stuff still turns out under seasoned. I guess it's just trial and error at this point.

[Anonymous No.12198263]

The Godfather unironically has a really good explanation on how to make sunday gravy

[Anonymous No.12198266]

>>12198242
>use more spice you fucking wh*toid
How do non-whites make pasta from a can then, dick

[Anonymous No.12198267]

>>12198262
splash of fish sauce at the end anon
umami
i am not kidding

[Anonymous No.12198273]

>>12198253
>lmao what an incredibly low bar
i'm going to watch the video, but i'm looking for advice to impress my family on a little budget, dick. I'm not rich.

[Anonymous No.12198280]

>>12198267
Would worchestershire sauce suffice? or just any generic fish sauce from any asian market, cause i've got a few around where I live

[Anonymous No.12198287]

>>12198273
read the article and his recipe anon
you don't need to be rich to make good food, especially not good red sauce

his long slow cooked thing is not even necessary either, i just linked that so you can get some ideas and some reasons behind things

>>12198280
no, and yes

[Anonymous No.12198288]

>>12198280
Worcestershire will work just fine. I always add mine at the same time as the tomatoes though.

[Anonymous No.12198292]

>>12198267
Unorinically rhis

[Anonymous No.12198309]

>>12198262
another thing you're probably missing, is cook your pasta in a smaller amount of water, and heavily salt that water
then reserve some of it when you drain

then add that salty starchy water into your sauce and it will season it more and make it bind to your pasta when you add the pasta

[Anonymous No.12198326]

i learned to read the sodium content on that bullshit. most of them have life 50% of your daily sodium allowance included. thats retarded. gotta buy the stuff that has no sodium added.

[Anonymous No.12198329]

Do Italians really put pureed fruit on their noodles?

[Anonymous No.12198336]

>>12198309
Wont the extra water make my sauce runny as shit? How much liquid are we talking here

[Anonymous No.12198344]

>>12198336
yes it will, that's why it's a terrible idea.

[Anonymous No.12198377]

>>12198344
it's pretty damn conventional technique you idiot lol. try it one day and you'll see for yourself.

>>12198336
Not a lot. If the water is cloudy, it's starchy, and it helps your sauce adhere to your pasta.

https://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

[Anonymous No.12198465]

>>12198377
>it's pretty damn conventional technique you idiot l
in restaurants with actual starchy water; not at home. Do you cook 40 orders of pasta at home in the same water? NO. fuck off.

[Anonymous No.12198474]

I always just used a couple cans of diced tomatoes and like one can of tomato sauce and one can of tomato paste and kept the shit on high heat for an hour or more until the tomatoes soften up and the whole thing gets a saucy consistency

Always thought jarred pasta sauce tasted like absolute shit compared to making it at home like this, and I eat a lot of shitty processed foods otherwise

[Anonymous No.12198475]

>>12198465
I just use a quite small amount of water and quality pasta and it's cloudy at the end and i've made it with and without so many times that i know it's a good thing to do and if you want to look at serious eats articles talking about it, they scientifically prove so.

[Anonymous No.12198539]

>>12198253
>https://www.seriouseats.com/2014/09/the-food-lab......
>"... so I leave out the onion"
what the fuck is this moron on about?

[Anonymous No.12198589]

>>12198539
whats the problem? he doesn't sweat diced onions with the garlic prior to adding tomatoes since he doesn't like the texture. Instead, he adds halved onions with other aromatics after adding tomatoes and before going into the oven and fishes them out after

[Anonymous No.12199875]

>>12198253
Serious eats is usually good but this recipe is turning out to be a massive waste of time. I've still got a couple hours left and haven't mixed in the left out tomatoes nor the fish sauce but it seems noticeably worse than Alton's

https://www.foodnetwork.com/recipes/alton-brown/pantry-friendly-tomato-sauce-recipe-1951029

[Anonymous No.12200329]

>>12197659
How do I know of the Can has a plastic liner preventing that tin taste. It’s a deal breaker

[Anonymous No.12200374]

>>12200329
Every single brand except the most shit tier brand is plastic lined now. Don't buy the cheapest one you find and you'll be fine. But even the cheapest ones tend to have it

[Anonymous No.12200390]

>>12197659
>>12197790
took me 2 seconds
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce

tomato sauce gets better the longer you cook it but honestly your kids just sound like cunts
I bet if you made this twice and told them it was homemade the first time they'd hate it, and from a premade jar the second they'd say it was good

sounds like it's time to get out the belt

[Anonymous No.12201880]

>>12197659
I've heard that unless you have access to in-season quality tomatoes, then you're way better off using canned.

Okay so on top of LOTS of garlic and onions you'll want to add in basil, oregano, butter, possibly red pepper flakes or other source of heat - I like throwing in sever jalaños slices in half, and possibly some honey if you're used to sweet tomato sauce. It's really not that hard. Just taste test it and figure out what else would taste good in it.

[Anonymous No.12201885]

>>12197659
Jesus Christ dude you come off as so insecure.

[Anonymous No.12201892]

>>12198262
Either get higher quality peppercorns or buy one of those big containers of McCormick ground pepper so you can dump a bunch in your sauce easily.

[Anonymous No.12201893]

>>12197797
>it's just not the same as canned shit
I hope it's not the same, the canned shit is shit.

[Anonymous No.12201897]

>>12198280
Maybe even buy chili oil in store or online. A tiny bottle for less than $5 to start out is fine. Also dark soy is phenomenal. It has a different flavor than regular soy sauce, and it can definitely add some interesting flavor to sauces. Just only use a tiny splash at a time though. I can buy a large bottle of dark soy at the local dollar store for... $1, so it's not a huge expense.

[Anonymous No.12202028]

>>12198167
you can stop with the ruse that you're married with kids, you are clearly 12 years old and autistic

[Anonymous No.12202038]

>>12197659

Why don't you kys

[Anonymous No.12202045]

Just cut it with sugar you stupid double nigger

[Anonymous No.12202168]

>>12201885
Thanks for the cooking tip you fucking faggot, i'm not here for life lessons, i'm here to figure out better ways to cook shit.

[Anonymous No.12202177]

>>12201897
From my experience, soy sauce is salty as a god damn bastard, I don't think I want to add a splash of that to something i'm going to be topping with a cheese or anything

[Anonymous No.12202179]

>>12202028
>found the 12 year old Spectrum recipient that's projecting.

[Anonymous No.12202184]

>>12202038
Imagine your life and where you are on this planet and your frame of mind... to come up with a reply like that on a fucking tomato sauce recipe post. I think you need to think things over big dog.

[Anonymous No.12202482]

>>12202177
You don't know how to cook

[Anonymous No.12202485]

>>12198266
Just ask any Italian

[Anonymous No.12202490]

>>12197679
>can of tomato paste.

stopped reading there

[Anonymous No.12202504]

>>12198326
>caring about sodium, of all things
I can't imagine being this much of a faggot

[Anonymous No.12202604]

>>12202482
Remind me again how many Italians use soy sauce, you fucking idiot.

[Anonymous No.12202742]

>>12202604
italians are fucking faggot retards