Can anyone help? I normally get Sainsburys own tomato and basil sauce, it tastes lovely but I end up being paranoid, checking every spoonful of pasta so that I can remove the tomato bits. It's not so much the taste, I just can't stand the texture of them. So does anyone know any similar sauces I could get that don't have bits in?

Cabonara or 4 cheese sauce?

Just kidding...

Have you tried making your own, with using passata rather than tinned tomatoes? I can understand the aversion of the texture, I am not a fan of the skin when it is loose in the sauce. Passata solves that issue nicely, I can imagine it solving the chunks issue too.

Do you have a hand blnder?

My Mum is like that so if I ever make her anything with a tomoto sauce I also whisk it with the hand blender and it is totally smooth.

Or you can make your own. If you buy some passata from the shop and add some herbs and sundried tomato pesto, you get a smooth tasty tomato sauce.

Make your own. There are thousands of sauces out there.

You don't even need a blender. Just put it through a sieve.

Passata and some herbs will do the trick though.

Try Coleman's powder sauces, no lumps or bits

Bottles/packets of pasta sauce are one of the biggest retail cons. It takes minutes to make your own and it's far cheaper. Even someone with no experience of cooking can do it.

I second this, OH is the same.

You could try making your own-There would probaly be a helpful recipe on the internet.

Buy a jar of passata. It's pureed reduced tomato and nothing else added. No oil or sugar or other ingredients. No lumps and it's also completely fat free. If you're looking for a healthy option this is one food that you won't be able to over indulge on as it's one of the free foods according to Slimming World.

Blitz a tin of ratatouille, it's a great stand by.

Here is a basic pasta sauce. You don't need to cook it for as long as 45 minutes but it will help deepen the flavour. It will probably make two meals so you can freeze 1/2.

3 tbsp extra virgin olive oil
1 large onion, chopped
2 garlic cloves, crushed
3 x 400g jars of passata
¼ - ½ tsp dried chilli flakes
2 tsp balsamic vinegar
2 tsp sugar
1 large handful basil leaves, torn into small pieces
Salt and freshly ground black pepper


Heat the oil in a saucepan and gently cook the onion and garlic until softened.
Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar.
Bring to a simmer and cook slowly for 45 minutes-1 hour.
Stir in the basil and season with salt and pepper.


http://www.bbc.co.uk/food/recipes/ba...ndbasils_67840

I don't want to sound like a "make it yourself" bore but a simple tomato sauce is quicker to make than going to the corner shop for a jar and will taste a lot nicer. Saute off some chopped onion until translucent, add some chopped garlic for a minute, pour in your passata, pinch of s&p, pinch of dried oregano or basil (or both), simmer until it's the consistency you want. Taste and adjust the seasoning and there you have it. If it tastes a bit acidic a pinch of sugar works wonders.

It's fascinating how someone can have a dislike not of the taste but of the texture of something,

I can understand something tasting obnoxious to someone but can't get my head around someone being texture-phobic.

Def....make your own but use passata instead of chopped or plum tomatoes. Passata is sieved already, so no need for extra work and washing up.


Me too, although I've found that a lot of people who don't like mushrooms seem to find that it's the texture they don't like.

My wife doesn't like the texture of mushrooms. She says it feels like biting on the head of a penis. What, and that's supposed to be a bad thing?

I'm the same, I can't get my head round not liking a texture. When people won't eat oysters and things like that because of the texture I just find it strange.

I'm sure I'd be great at the eating challenges they do on the I'm A Celebrity programs. Reckon I could eat anything and it wouldn't bother me one bit.

It may be nicer to make your own but we keep a jar or two or packet or two of pasta sauce in our caravan, can't carry the ingredients for making things and quite honestly my holiday I prefer to open a can and not have so much washing up.

The colemans packets have no bits as recommended previously also a fan of putting the sauce through a sieve to get rid of the lumps too.

Also we have used a sauce called ragu from the supermarket that was very smooth with no bits so may be worth looking out for that.

Well if you watch many of the cooking shows, texture is a big part of a meal - Just watch masterchef when they are tasting the food, one of the judges normally mentions texture. So it is only natural that someone wouldn't like the texture of something were as others love it.

Taste is just one component of good food, the other senses have to experience it too.

Make your own but use passata !!

My wife doesn't like the texture of mushrooms. She says it feels like the head of a penis. What, and that's supposed to be a bad thing?

Texture issues tend to be linked to autism.

You said that about 2 hours ago Wizard.

I have that problem with olives.

Have you ever tried foie gras!
Went to a very posh restaurant last week and it was a 'taster' menu so presented with roasted foie gras as the next course. I had never had it before - the taste was fine but the texture resembled very slimy (fatty) mucous!
Vile just vile, I could not eat it


Really?
Surely anyone can have an issue with something like I described above? I can eat just about anything else