You would think tomato sauce would be the easiest thing in the world to make, but mine always tastes rubbish...

[Ceolas]

What am I doing wrong?

Sauted onion and garlic, tomatoes, herbs.Cooked for about half an hour.

But it is not as good as my favourite Italian restaurant's Napoletana.

I am wondering if there's not enough olive oil in mine. Would that make the difference?

you need to cook it for a looooooooong time. 1.5 hrs at least. i use fresh tomatoes & try & cook it on a very low heat for a couple of hours. i sometimes add pancetta too.

sugar. sad but true. 1 heaped teaspoon does wonders.

I bet you will find it is salt that makes the difference.

also olives, if you ike them.

fat, salt, sugar - all flavour enhancing products. try it.

Was using canned tomatoes.

How much fresh tomato?

guess olives and panchetta are both v salty.

So, more oil, fresh tomatoes, salt and sugar?

er, a kilo. ish. am very bad on quantities, just sling things in......

I don't put onions in mine.
Use quality tinned tomatoes (what sort are you using?) and as Hoxtonchick says, cook slowly (though I don't do it as long as her).
I add a squeeze of tomato puree a few mins before end and sometimes a pinch of sugar or splash or balsamic vinegar at end or fresh herbs.

If I make a bolognese I always add my secret ingredient, which is Ground Ginger.
Gives it a lovely flavour.
You could try more garlic, and red onions too. They are sweeter and have a fuller flavour.

I don't add salt to mine and they usually taste pretty good.

I use Tarantella organic tinned tomatoes.

ginger?

Agree with kathyis... dont' use onions, use garlic, good quality plum peeled toms, a (large)pinch of sugar, worcester sauce. Sometimes I put anchovies in instead of the worcester sauce. Tastes divine.

tomatoes must be fresh and not green, plum or ripe beef ones are good, extra virgin olive oil, garlic and onions and oregano, no sugar but a bit of salt and pepper, cook for at least 45 mins better if an hour or so... i dont bother to skin or seed the toms...

no no no no no.......

olive oil (generous amount). sautee thinly chopped onions, 1 large / 2 small (i use red) and (lots of) garlic (and i add diced carrott) over low heat til onions golden and soft in heavy based saucepan.

add 1 can good quality chopped tomatoes and 1 jar passata (sieved tomatoes). you can also add fresh tomatoes (but they shouldnt be large watery tasteless ones..... or your sauce will be watery and tasteless).

cook over low heat for at least 30 mins.

stir in fresh torn herbs at end if you wish and season to taste......delicious.

are you using dried herbs? ime they never improve tomato sauce but give it a harsh taste. poor tinned toms will give it a tinny metallic taste....

hth. this will make lots of sauce (and you can multiply amounts. freeze it in portion sized pots for later.

or just bung in a good slug of ketchup. (salt sugar vinegar)

dried herbs or fresh basil

Bit of finely chopped fennel fried with the onions gives it a fresh flavour like Ragu jars. If cooked long enough it won't taste like Pernod.
And stick some wine (either colour) in there near the beginning. Teaspoon of sugar near too.

even a scant tsp of sugar makes a big difference

plus I find most restaurants add a LOT more salt than I would at home