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I need a pasta sauce that doesn't have tomato chunks in |
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#1 |
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Inactive Member
Join Date: Mar 2011
Posts: 7,223
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I need a pasta sauce that doesn't have tomato chunks in
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?
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#2 |
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Forum Member
Join Date: Aug 2011
Posts: 2,563
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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. |
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#3 |
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Forum Member
Join Date: May 2011
Posts: 7,142
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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. |
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#4 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Make your own. There are thousands of sauces out there.
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#5 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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. Passata and some herbs will do the trick though. |
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#6 |
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Forum Member
Join Date: Jan 2007
Posts: 229
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Try Coleman's powder sauces, no lumps or bits
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#7 |
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Forum Member
Join Date: Nov 2002
Location: Kent, UK
Posts: 4,252
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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.
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#8 |
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Forum Member
Join Date: May 2005
Location: Glasgow
Posts: 1,121
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Quote:
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. I second this, OH is the same. |
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#9 |
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Forum Member
Join Date: Feb 2012
Posts: 85
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You could try making your own-There would probaly be a helpful recipe on the internet.
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#10 |
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Guest
Join Date: Jul 2007
Posts: 10,516
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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.
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#11 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Blitz a tin of ratatouille, it's a great stand by.
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#12 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,219
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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 |
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#13 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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.
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#14 |
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Forum Member
Join Date: Sep 2011
Posts: 15,238
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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. |
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#15 |
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Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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Quote:
You don't even need a blender. Just put it through a sieve.
Passata and some herbs will do the trick though. Quote:
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. |
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#16 |
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Guest
Join Date: Jul 2007
Posts: 10,516
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Quote:
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.
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#17 |
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Forum Member
Join Date: Jun 2011
Posts: 3,723
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Quote:
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. 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. |
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#18 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,683
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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. |
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#19 |
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Forum Member
Join Date: Aug 2011
Posts: 2,563
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Quote:
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. Taste is just one component of good food, the other senses have to experience it too. |
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#20 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Make your own but use passata !!
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#21 |
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Guest
Join Date: Jul 2007
Posts: 10,516
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Quote:
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.
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#22 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Quote:
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. |
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#23 |
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Forum Member
Join Date: Aug 2011
Posts: 2,563
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You said that about 2 hours ago Wizard.
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#24 |
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Forum Member
Join Date: Nov 2002
Location: Kent, UK
Posts: 4,252
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Quote:
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. |
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#25 |
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Forum Member
Join Date: Nov 2010
Posts: 5,390
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Quote:
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. 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 Quote:
Texture issues tend to be linked to autism.
Surely anyone can have an issue with something like I described above? I can eat just about anything else |
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So does anyone know any similar sauces I could get that don't have bits in?
