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Original poster

Tomato pasta sauce what have I done wrong

101 replies

soboredtonight · 18/02/2023 14:32

I've just tried to make a pasta sauce.

I roasted a few types of baby tomatoes all good quality.
Added wine, oxo, salt pepper, garlic, herbs big glass of red wine to a pan and hand blended it.

It's tastes shit. I simmered it for an hour.

What am I doing wrong.

OP posts:
Redebs · 18/02/2023 15:17

No garlic, oxo or wine.

Spkash of balsamic vinegar, pinch of sugar, teeny bit of salt, half teaspoon of Italian dried herbs and a drizzle of olive oil towards the end.

Redebs · 18/02/2023 15:18

Spkash would be a lovely word, if I didn't actually mean splash

Ireallydohope · 18/02/2023 15:18

I'm about to cook this actually and put a pot of it in the fridge for the next few days and freeze what's left so anyone here can cook some pasta when they're peckish and I'm at work / tired / can't be arsed

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Original poster
soboredtonight · 18/02/2023 15:20

Thank you for all of these replies.

No idea why I added the oxo I just thought it would be a base of sorts.

This is what I did.

Roasted the tomatoes.

Added wine and garlic purée to a big pan with herbs salt, pepper, 2 oxo cubes. I added tomatoe purée at this point also.

Then hand blended it all together and simmered it.

Then posted.

Before I read the replies My DH said to add grated cheese to take the bitterness away. It worked but still tastes crap.

I am not a good cook I do like to try though.

Should I just bin it. I don't think it can be saved.

It's just fucked isn't it.

OP posts:
Original poster
soboredtonight · 18/02/2023 15:22

I will add a bit of sugar but I think it's for the bin.

OP posts:
Rummikub · 18/02/2023 15:24

Is it bitter and salty? How many tomatoes for two oxo cubes?

i find that stock cubes can dominate so only use for big pans or hand a cube.

Original poster
soboredtonight · 18/02/2023 15:24

ColonelSpondleClagnut · 18/02/2023 14:51

When you say it tastes shit, what do you actually mean? If it's tasting bitter it might be that you've puréed up all the tomato seeds and that would cause it to taste bitter. Not sure if it could be saved if that's the case but next time I wouldn't use a blender, just cook it down.

It must be the seeds that ruined it. I'll go with that Blush.

And the oxo. Fuck knows why I added it.

These replies about the oxo are making me laugh at least.

OP posts:
Overthebow · 18/02/2023 15:25

2 oxo cubes would definitely be too much. Use half a cube or none.

LillyLeaf · 18/02/2023 15:25

If you don't want to add sugar I add a grated carrots or 2 when cooking, then blend.

BruceAndNosh · 18/02/2023 15:26

I use honey rather than sugar in a tomato based sauce as it has flavour and sweetness

Original poster
soboredtonight · 18/02/2023 15:27

greenspaces4peace · 18/02/2023 15:15

Are you new to cooking? Tomatoes themselves (fresh or frozen even some tinned) are very watery. They cook to near tastelessness initially. Roma tomatoes have more meat, less water which helps slightly. So you need way more than you think and you need to reduce those down significantly.
I used tinned puréed tomatoes and paste in my sauce recipe.

No i am 43. Never made or attempted pasta sauce though.

Just had the music on in the kitchen and thought well those tomatoes need using may as well try a sauce with smooth fm on whilst DH is watching sports.

OP posts:
isthismylifenow · 18/02/2023 15:27

soboredtonight · 18/02/2023 15:20

Thank you for all of these replies.

No idea why I added the oxo I just thought it would be a base of sorts.

This is what I did.

Roasted the tomatoes.

Added wine and garlic purée to a big pan with herbs salt, pepper, 2 oxo cubes. I added tomatoe purée at this point also.

Then hand blended it all together and simmered it.

Then posted.

Before I read the replies My DH said to add grated cheese to take the bitterness away. It worked but still tastes crap.

I am not a good cook I do like to try though.

Should I just bin it. I don't think it can be saved.

It's just fucked isn't it.

It would be a shame to throw it away. Perhaps you could use it as a type of stock and cook down some mince with it .

Sounds like an ok base for spaghetti bolognese.

YukoandHiro · 18/02/2023 15:28

OXO?! That's your problem. If you want add some depth try a splash of balsamic vinegar

MotherOfPuffling · 18/02/2023 15:29

If you’re going to peel the tomatoes I would blanch them first as makes it easier. Personally I don’t, I leave the skin on, but not everyone likes this. A datterini tomato is wonderful in a sauce, lovely flavour and not watery, but they are pricy so I tend to use whatever is going cheap at the market or on offer at the supermarket.

I’ve just tried roasting garlic for the first time based on recommendations from a friend, fingers crossed!

I too am not a natural cook, but am doing my very best to get better. For me I have found I need to keep it very simple, and only make gradual tweaks to my recipes, and even then only once I have really got the hang of what I’m doing.

MotherOfPuffling · 18/02/2023 15:30

Just got some tinned datterinis in my delivery, going to try these as an alternative.

Unicorn2022 · 18/02/2023 15:30

I'd add some sugar and at least one tin of tomatoes to it

RoseyLentil · 18/02/2023 15:31

Needs tomato purée as well.

Original poster
soboredtonight · 18/02/2023 15:32

No it's fucked. DH just tried it and winced.

OP posts:
Original poster
soboredtonight · 18/02/2023 15:33

Next time will use one of the recipes you have all kindly provided and not put oxo in

OP posts:
user375242 · 18/02/2023 15:34

If the tomatoes aren't very sweet it needs sugar, sometimes vinegar, sometimes tomato puree. I cheat and use ketchup, which some would be horrified by but it contains all three.

rogueone · 18/02/2023 15:34

its missing onions , I tend to cook with olive oil , onions, garlic, tomatoes, pinch of sugar, red wine and oregano that’s the basis for my chicken parmo recipe

isthismylifenow · 18/02/2023 15:35

MotherOfPuffling · 18/02/2023 15:29

If you’re going to peel the tomatoes I would blanch them first as makes it easier. Personally I don’t, I leave the skin on, but not everyone likes this. A datterini tomato is wonderful in a sauce, lovely flavour and not watery, but they are pricy so I tend to use whatever is going cheap at the market or on offer at the supermarket.

I’ve just tried roasting garlic for the first time based on recommendations from a friend, fingers crossed!

I too am not a natural cook, but am doing my very best to get better. For me I have found I need to keep it very simple, and only make gradual tweaks to my recipes, and even then only once I have really got the hang of what I’m doing.

I leave the skins on as well.

I actually make my pasta sauce in my soup maker, but I do pre-roast everything first.

I tend to pop veg in that needs using up, and out aubergine in the last time. It was really tasty.

Wrt to garlic, I recently made garlic confit for the first time. I so wish I had seen the recipe before, as it is just delicious.

knittingaddict · 18/02/2023 15:37

Oxo out. Sugar in. Cook off the wine.

MotherOfPuffling · 18/02/2023 15:37

Ooh @isthismylifenow - what’s the recipe? I love garlic!

Rebellious23 · 18/02/2023 15:43

Sometimes if you make one and it's shit, you can save it by stirring in cream cheese/marscapone and making a creamy tomato sauce instead

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