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Easy Dinners > Using Home-made Tomato Sauces 6 December 2006

Posted by cath in Recipes.
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Pasta

Pasta with Tomato and Mushroom Sauce

 

In winter, when the local tomatoes have all gone, your roasted tomato sauce and tomato/onion and garlic sauce will come in very handy.

 

Try the following:

1. Just defrost the tomato, onion and garlic sauce overnight. Then add any other ingredients you’d like (i.e. fried mushrooms, or sliced chorizo), heat through and serve with pasta topped with a little cheese and parsley.

2. Try mixing a little of the sauce above with a spoon or two of concentrated roasted tomato sauce for an extra special tomato sauce combination.

3. For the roasted sauce, add a cube or two of homemade chicken stock, a small cup of water and heat for a rich tomato sauce.

4. A big sauce made from roasted tomato puree can begin by frying up some onions and garlic, then adding the sauce and stock or water, followed by the other ingredients.

5. Add your homemade tomato sauce instead of tinned tomatoes in bolognese, curries, stews etc. Just dilute with water where appropriate (particularly for the puree, or for very well reduced sauces in the freezer)

 

Roast Tomato Sauce

Roasted Tomato Sauce – ready to make into a pasta sauce or add to other dishes

 

Remember, you can make this sauce into just about anything. Add any other ingredients you have on hand:

 

  • dried meats such as chorizo or salami
  • sliced up cooked sausages
  • mushrooms – fresh, fried and added, or boiled in the sauce, or dried (re-hydrated, plus the mushroom liquor instead of stock and water)
  • spinach or other seasonal vegetables
  • herbs

A jar of Passatta (sieved tomatoes) can come in handy when you’re running out of your frozen sauce, or can be added to make your sauce go further. Of course, you can always use tinned tomatoes instead.

 

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