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Tomato Puree |
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#1 |
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Forum Member
Join Date: Apr 2008
Location: In a penthouse-Yeah I wish!
Posts: 1,023
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Tomato Puree
I have half a tin left of this, and also some filled pasta.
How can I make pasta sauce, with tomato puree, an onion, and not much else I;m pretty broke aswell, so need to keep it on a budget.
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#2 |
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Join Date: Mar 2005
Posts: 3,351
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Is it tomato puree or canned/sieved tomatoes?
You wouldn't really use up lots of the puree but you could use some of it with a can of tomatoes which are cheap, garlic, onion and seasoning, cook the pasta, mix it together with the sauce then chuck it in the oven with some breadcrumbs and cheese on top so it's a pasta bake? |
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#3 |
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Join Date: Apr 2008
Location: In a penthouse-Yeah I wish!
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It's tom puree , got some sausages out of the freezer, so will probably mix it with the tom puree, and get a tin of tomatoes, and then bung it in the oven.
Hope it's tasty. |
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#4 |
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Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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Quote:
It's tom puree , got some sausages out of the freezer, so will probably mix it with the tom puree, and get a tin of tomatoes, and then bung it in the oven.
Hope it's tasty. |
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#5 |
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Join Date: Aug 2006
Posts: 12,236
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Probably too late but the sausages are a real bonus. Take the skins off and break the sausage meat up into small chunks, then fry in a little oil for a couple of minutes until sticky and golden. Remove the sausage to a plate then in the same pan fry chopped onion and garlic until translucent. Now return the sausage to the pan along with tinned toms, a spoonful of tomato puree (not too much as it will be a bit strong tasting!) salt, pepper, a teaspoon of sugar and a pinch of dried oregano (this is also strong so go easy). Simmer for 10 minutes then throw in cooked pasta, toss together and serve. Absolutely scrummy!
Myself I throw in some toasted fennel seeds and some torn basil at the end but i'm guessing you haven't got those to hand. |
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#6 |
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Join Date: May 2008
Location: Portsmouth
Posts: 6,088
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Quote:
Probably too late but the sausages are a real bonus. Take the skins off and break the sausage meat up into small chunks, then fry in a little oil for a couple of minutes until sticky and golden. Remove the sausage to a plate then in the same pan fry chopped onion and garlic until translucent. Now return the sausage to the pan along with tinned toms, a spoonful of tomato puree (not too much as it will be a bit strong tasting!) salt, pepper, a teaspoon of sugar and a pinch of dried oregano (this is also strong so go easy). Simmer for 10 minutes then throw in cooked pasta, toss together and serve. Absolutely scrummy!
Myself I throw in some toasted fennel seeds and some torn basil at the end but i'm guessing you haven't got those to hand. |
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#7 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Probably too late but the sausages are a real bonus. Take the skins off and break the sausage meat up into small chunks, then fry in a little oil for a couple of minutes until sticky and golden. Remove the sausage to a plate then in the same pan fry chopped onion and garlic until translucent. Now return the sausage to the pan along with tinned toms, a spoonful of tomato puree (not too much as it will be a bit strong tasting!) salt, pepper, a teaspoon of sugar and a pinch of dried oregano (this is also strong so go easy). Simmer for 10 minutes then throw in cooked pasta, toss together and serve. Absolutely scrummy!
Myself I throw in some toasted fennel seeds and some torn basil at the end but i'm guessing you haven't got those to hand. Just a quick question - what type of sausages work best?? And can I use passata instead of tinned tom's?? |
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#8 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
This is going to be this weeks 'new' evening meal.
Just a quick question - what type of sausages work best?? And can I use passata instead of tinned tom's?? Any standard pork (pork, linconshire, cumberland etc) or beef (or mix) sausages would do. The higher quality the better but to be honest it's a good way to use up frozen sausages. Passata will be fine. |
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#9 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Hope you don't mind me jumping in.
Any standard pork (pork, linconshire, cumberland etc) or beef (or mix) sausages would do. The higher quality the better but to be honest it's a good way to use up frozen sausages. Passata will be fine. |
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#10 |
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Join Date: Jun 2007
Location: London
Posts: 4,492
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Quote:
Probably too late but the sausages are a real bonus. Take the skins off and break the sausage meat up into small chunks, then fry in a little oil for a couple of minutes until sticky and golden. Remove the sausage to a plate then in the same pan fry chopped onion and garlic until translucent. Now return the sausage to the pan along with tinned toms, a spoonful of tomato puree (not too much as it will be a bit strong tasting!) salt, pepper, a teaspoon of sugar and a pinch of dried oregano (this is also strong so go easy). Simmer for 10 minutes then throw in cooked pasta, toss together and serve. Absolutely scrummy!
Myself I throw in some toasted fennel seeds and some torn basil at the end but i'm guessing you haven't got those to hand. |
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#11 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
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It won't be unless you add some flavour! Definitely need some sugar to take the acidity out of the toms. Do you have any herbs in cupboard? Basil, tarragon, Rosemary??
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#12 |
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Join Date: Oct 2008
Location: Worcester
Posts: 4,185
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Quote:
Probably too late but the sausages are a real bonus. Take the skins off and break the sausage meat up into small chunks
<snip> Myself I throw in some toasted fennel seeds and some torn basil at the end but i'm guessing you haven't got those to hand. ![]() I sometimes replace the sausages with chicken livers, add these after frying the onions otherwise they will over cook and disintergrate, and leave out the chilli. A seriously cheap meal. |
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#13 |
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Inactive Member
Join Date: Dec 2008
Posts: 14,333
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Add some water to the purée, some worcestershire sauce, tabasco, salt and pepper and a shot of vodka, shake well in a cocktail shaker, pour into a glass with ice and a stick of celery and hey presto....one Bloody Mary.
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#14 |
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Forum Member
Join Date: Mar 2005
Posts: 3,351
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Quote:
Many thanks for your help - looking forward to trying this now!!
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I;m pretty broke aswell, so need to keep it on a budget.

