Does anyone have a recipe for a sauce like Dolmio?

[lau86]

I keep trying but it comes out really watery! Any help would be great, thanks!

 

[Dizzy321]

Quality tinned tomatoes,
tomato puree concentrate,
mixed herbs,
garlic,
bit of corn flour to thicken

 

[porkypig]

I make my own sauce. I buy passata ( tomato purée) brand I use is pomi (I get it from an Italian deli).

Put some olive oil in a sauce pan, 2 cloves of garlic, and chopped onion. Put on medium heat andFry off the onion until see through. Next, add the passata ( I put 3 cartons in as I make a bit extra) salt, pepper and some basil and also add around 300/400 ml of boiled water. Give a good stir. Cook until it boils then lower the heat and simmer for a good 2 hours, stirring every so often.

After, that it's ready! If you have any left over, leave until completely cold, put in fridge, good enough for about a week xxx

 

[louandivy]

Def use passata instead of chopped tomatoes - I also put a teaspoon of sugar in tomato sauces to balance the acidity

 

[Midnight_Fairy]

^ yep I do that.

Sometimes I add a tiny amount of chili to give it a kick. x

 

[// arcadia]

You need to reduce it to thicken. so once all ingredients added tomato/passata onion garlic herbs water .. simmer until thickened.

 

[ellismum]

Agree about the passatta. Also, chuck a stock cube. I use veg on but beef would be ok if using mince.

 

[shellie]

I agree with the passatta. I never buy jar sauces. It tastes so much better when you make them yourself, plus you know what goes into them. xxx

 

[porkypig]

I add chilli for a kick too (like arrabiata) and yes, as it reduces, it will thicken xx

 

[Midnight_Fairy]

add some lea and perrins too! Have an experiment, I sometimes add regge regge x

 

[lau86]

I see where I was going wrong now! I always use tinned tomatoes and obviously don't leave it to thicken enough. I'm looking forward to trying all your ideas now!

 

[ald]

Leave it for ages to thicken, I also had fresh ginger, basil, chillis, garlic. Chuck mushrooms in towards the end of cooking.
I love making my own, chuck whatever I have in the fridge, sometime I make it with chunky veg, others I blend until smoother. Try different herbs etc, have fun

 

[jenkins]

I first fry chunky cut mushrooms and White onions, then

Tinned tomatoes
Garlic (jar or fresh whatever I've got in)
Mixed herbs
Generous pinch of sugar
Tomato puree
Black pepper
And either a beef stock cube or squirt of tomato sauce depending on what we're having it with.

And then let it simmer for a while to reduce it.

I've also chucked other stuff in like grated carrot, celery or leeks but I think I prefer it without to be honest!

I normally make a big pan with mince then either make a big lasagne, or we just eat it over a couple of days with pasta, pizza dough, or homemade garlic bread.

Starving now lol