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How do you make bolognaise tomato sauce. |
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#1 |
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Join Date: Jun 2006
Location: Lincolnshire
Posts: 3,239
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How do you make bolognaise tomato sauce.
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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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#3 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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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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#4 |
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Join Date: Jan 2009
Posts: 256
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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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#5 |
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Join Date: Jan 2006
Location: Sitting at my PC
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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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#6 |
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Join Date: Jun 2007
Posts: 2,943
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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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#7 |
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Join Date: May 2007
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Quote:
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's going to need some mince in it if you want to make bolognaise though. |
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#8 |
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Join Date: Aug 2006
Posts: 7,170
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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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#9 |
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Join Date: Mar 2008
Location: dole office.
Posts: 35,107
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reduce them with a bit of sugar added.
edit: already been said
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#10 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
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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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#11 |
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Join Date: Mar 2008
Location: dole office.
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↑↑↑↑a drop of sherry`s very tasty in it too.
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#12 |
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Join Date: Jan 2010
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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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#13 |
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Join Date: Jun 2006
Location: Lincolnshire
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Does reduce just meen cook for quite a while?
Why peel fresh tomatos? |
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#14 |
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Join Date: Jan 2010
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Quote:
Does reduce just meen cook for quite a while?
Why peel fresh tomatos? 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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#15 |
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Join Date: Jun 2006
Location: Lincolnshire
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Instead of peeling can you use a blender?
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#16 |
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Join Date: Nov 2008
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Quote:
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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#17 |
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Join Date: Jan 2010
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Quote:
Instead of peeling can you use a blender?
![]() 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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#18 |
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Join Date: May 2012
Posts: 2,353
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Quote:
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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#19 |
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Join Date: Jan 2010
Posts: 6,118
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Quote:
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.
It probably appeals to my fastidious nature more than anything else. |
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#20 |
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Forum Member
Join Date: Jun 2002
Posts: 1,831
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Quote:
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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#21 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
Does reduce just meen cook for quite a while?
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