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How do you make bolognaise tomato sauce.


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Old 21-11-2012, 17:38
*paul*
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Normally i use Dolmio, but i have been given a shed load of tomato's. How do you make a tomato sauce, to freeze, then use as and when.

thanks
Paul.
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Old 21-11-2012, 17:49
degsyhufc
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You may not get a great flavour from standard british tomatoes.


Chop them up and cook them down with salt, sugar, pepper and oregano. Use some tomato puree if you need more depth of flavour.
You can then blend or put through a rotary food mill.

The alternative is to peel and deseed the tomatoes before you cook them.
Do this be slashing a cross into the bottom and then sumerging in hot water for 30 secs. Put into iced water to stop the cooking. The skin should peel off.
Chop into sections and remove the seeds.
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Old 21-11-2012, 17:58
Welsh-lad
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You'll need to add purée or passata or somethinbg because an ordinary tomato sauce is quite watery and a little anaemic, in my experience.
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Old 21-11-2012, 18:57
Evilclive
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I know this is not what you asked but if they are from someone's greenhouse try these recipes. http://www.guardian.co.uk/lifeandsty...s.foodanddrink

The ketchup is amazing. If they are supermarket bought I concur with the above comments.
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Old 21-11-2012, 20:17
burton07
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You'd be better off making a big pan of tomato soup and freezing it in batches.
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Old 21-11-2012, 20:41
Iggy's Boy
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I think you can make a perfectly nice tomato sauce with fresh tomatoes.

I'd gently fry some finely chopped onion in a large pan with a good glug of olive oil. After about 5 mins I'd add some finely chopped garlic and a big pinch of oregano.

I'd add a tablespoon of tomato puree and cook it out.

I would roughly chop the tomatoes and add to the pan with a tablespoon of balsamic vinegar, a pinch of sugar, a pinch of sea salt and a good grind of black pepper.

I'd simmer that for twenty minutes and finish with a final glug of extra virgin olive oil.

Then I'd leave it to cool before putting in freezer bags to freeze or refrigerate.
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Old 21-11-2012, 22:34
alsmama
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You'll need to add purée or passata or somethinbg because an ordinary tomato sauce is quite watery and a little anaemic, in my experience.
It stops being like that if you reduce it long enough with some sugar and herbs, and some chopped onion. I make my own pizza or pasta topping with fresh uk tomatoes and it is lovely but you do need to reduce it to thicken it.

It's going to need some mince in it if you want to make bolognaise though.
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Old 22-11-2012, 09:42
Abriel
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I'd use this method form good old delia, it's delish

http://www.deliaonline.com/recipes/m...ato-sauce.html
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Old 22-11-2012, 09:53
annette kurten
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reduce them with a bit of sugar added.

edit: already been said
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Old 22-11-2012, 12:24
stud u like
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There are several ways to make it. Some people buy tinned tomatoes as they come from Italy and have more sun on them than the tomatoes from England. However some people are now boycotting Italian tomatoes due to the conditions suffered by migrant workers.

Some people will buy a jar of passata for a smoother sauce.

Some people will make a sauce out of skinned tomatoes, onions, garlic, mushrooms, oregano,vodka and sugar.

Some people put chocolate in their sauce.

Some people add chilli.

Some people add tomato or mushroom ketchup.

It varies!
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Old 22-11-2012, 12:25
annette kurten
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↑↑↑↑a drop of sherry`s very tasty in it too.
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Old 22-11-2012, 12:50
Teddybleads
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Everyone has their own version but the bedrock of mine is always carrot, celery and onion sweated in a pan. If I'm using fresh toms I do peel but I don't de-seed. Cook on low of as long as possible and ideally the day before you want to eat it.
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Old 22-11-2012, 14:57
*paul*
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Does reduce just meen cook for quite a while?
Why peel fresh tomatos?
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Old 22-11-2012, 15:07
Teddybleads
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Does reduce just meen cook for quite a while?
Why peel fresh tomatos?
Reduce means reduce in volume so it's not as sloppy. You don't have to peel the toms, lots of people don't but i think it improves the texture. The skins don't break down as fast as the flesh in the cooking process so you come across bits as you eat.

I'll admit, I'm a bit of a peeling freak. I peel celery, cucumber and pod my broad beans down to the inner green part. It is faffy but I'm happy to do it so...
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Old 22-11-2012, 15:47
*paul*
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Instead of peeling can you use a blender?
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Old 22-11-2012, 15:50
Smokeychan1
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Reduce means reduce in volume so it's not as sloppy. You don't have to peel the toms, lots of people don't but i think it improves the texture. The skins don't break down as fast as the flesh in the cooking process so you come across bits as you eat.

I'll admit, I'm a bit of a peeling freak. I peel celery, cucumber and pod my broad beans down to the inner green part. It is faffy but I'm happy to do it so...
Broad beans mean war in my house. I think the skins are the best part but my housemate will only eat them if they are out of their little shell. Don't get me wrong, I think that is fine if having in a warm green salad or something, but I do miss having them just as they are.
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Old 22-11-2012, 15:55
Teddybleads
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Instead of peeling can you use a blender?
No! And don't be so bloody lazy! Now get in that kitchen and peel!

Joking aside, you don't have to peel at all. Try not peeling and if you happy with the outcome then all for the good. Never blended so I don't know how that would work out (I like larger lumps texturally). You could push them through a sieve I suppose but that's probably more bother than peeling.
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Old 22-11-2012, 15:56
turquoiseblue
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I think you can make a perfectly nice tomato sauce with fresh tomatoes.

I'd gently fry some finely chopped onion in a large pan with a good glug of olive oil. After about 5 mins I'd add some finely chopped garlic and a big pinch of oregano.

I'd add a tablespoon of tomato puree and cook it out.

I would roughly chop the tomatoes and add to the pan with a tablespoon of balsamic vinegar, a pinch of sugar, a pinch of sea salt and a good grind of black pepper.

I'd simmer that for twenty minutes and finish with a final glug of extra virgin olive oil.

Then I'd leave it to cool before putting in freezer bags to freeze or refrigerate.
Excellent ^^^
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Old 22-11-2012, 16:03
Teddybleads
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Broad beans mean war in my house. I think the skins are the best part but my housemate will only eat them if they are out of their little shell. Don't get me wrong, I think that is fine if having in a warm green salad or something, but I do miss having them just as they are.
I suppose it does depend on what you're going to do with them and I love the colour of just the green, that might be a factor.

It probably appeals to my fastidious nature more than anything else.
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Old 22-11-2012, 16:04
dezire
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Normally i use Dolmio, but i have been given a shed load of tomato's. How do you make a tomato sauce, to freeze, then use as and when.

thanks
Paul.
Look up the Gordons Ramseys recipe - you wont taste much better - i think one of his key incredients is Worcestershire sauce.
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Old 22-11-2012, 20:44
Welsh-lad
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Does reduce just meen cook for quite a while?
Yes. I leave mine on the right-hand edge of the rayburn hotplate - just simmering till a lot of the liquid has boiled away.
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