DS Forums

 
 

Tomato Puree


Reply
Thread Tools Search this Thread
Old 09-10-2010, 13:09
Free as a bird
Forum Member
 
Join Date: Apr 2008
Location: In a penthouse-Yeah I wish!
Posts: 1,023

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.
Free as a bird is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 09-10-2010, 13:37
Altheya
Forum Member
 
Join Date: Mar 2005
Posts: 3,351
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?
Altheya is offline   Reply With Quote
Old 09-10-2010, 14:11
Free as a bird
Forum Member
 
Join Date: Apr 2008
Location: In a penthouse-Yeah I wish!
Posts: 1,023
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.
Free as a bird is offline   Reply With Quote
Old 09-10-2010, 14:38
twingle
Forum Member
 
Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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.
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??
twingle is offline   Reply With Quote
Old 09-10-2010, 20:34
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
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.
indianwells is offline   Reply With Quote
Old 11-10-2010, 16:54
Miriams Sister
Forum Member
 
Join Date: May 2008
Location: Portsmouth
Posts: 6,088
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.
Thanks, sounds good.
Miriams Sister is offline   Reply With Quote
Old 12-10-2010, 10:19
RAINBOWGIRL22
Forum Member
 
Join Date: Jun 2006
Location: London
Posts: 23,261
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.
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??
RAINBOWGIRL22 is offline   Reply With Quote
Old 12-10-2010, 14:57
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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??
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.
degsyhufc is offline   Reply With Quote
Old 13-10-2010, 10:23
RAINBOWGIRL22
Forum Member
 
Join Date: Jun 2006
Location: London
Posts: 23,261
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.
Many thanks for your help - looking forward to trying this now!!
RAINBOWGIRL22 is offline   Reply With Quote
Old 13-10-2010, 10:27
reginald1981
Forum Member
 
Join Date: Jun 2007
Location: London
Posts: 4,492
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.
I do this with roasted vergetables cut quite small mixed in too its very yummy!
reginald1981 is offline   Reply With Quote
Old 13-10-2010, 10:27
stud u like
Forum Member
 
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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??
Quite a few people don't use herbs. I cooked for someone sometime ago and they said "This has got sticks in it!"
stud u like is online now   Reply With Quote
Old 13-10-2010, 11:51
GaseousClay
Forum Member
 
Join Date: Oct 2008
Location: Worcester
Posts: 4,185
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.
Indianwells has posted a similar recipe up before. Can't remember now if he had chilli in it but thats how I do mine and it's a regular weekday meal in the the Gaseous household.

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.
GaseousClay is offline   Reply With Quote
Old 15-10-2010, 12:02
Flyboy152
Inactive Member
 
Join Date: Dec 2008
Posts: 14,333
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.
Flyboy152 is offline   Reply With Quote
Old 15-10-2010, 21:18
Altheya
Forum Member
 
Join Date: Mar 2005
Posts: 3,351
Many thanks for your help - looking forward to trying this now!!
We've tried this with sausages with cheese in them before and, just as a warning it's a bad idea. The cheese coated the bottom of the pan and the meat didn't brown, I think most people would have guessed that would happen though
Altheya is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:43.