tomato paste pasta sauce tomato paste pasta sauce

Hello everyone, how are you today? I hope you are all well and eating enough! You know, I was looking at the prices in the grocery store the other day and I almost fell over. Everything is so expensive now! Why are those little jars of pasta sauce costing eight dollars? It is just tomatoes! My mother always told me, "Don't be lazy and don't waste your money." So, today I want to show you my secret for making the most delicious, rich pasta sauce using just that tiny little can of tomato paste you have sitting in the back of your pantry. You don't need to buy the heavy jars anymore. If you have ten or fifteen minutes, you can make a sauce that tastes like you stood over the stove for five hours. Your kids will love it, your husband will think you are a genius, and your wallet will be very happy with you. Let’s look at these two ways to make it so you never have to buy the expensive stuff again.

15 Minute Tomato Paste Pasta Sauce - Veggies Save The Day

Now, this first one is for when you are very busy. Maybe you just got home from work, the kids are complaining they are hungry, and you haven't even started the rice—oh wait, we are making pasta today! This recipe is so fast, it actually takes less time to make the sauce than it does to boil the water for your noodles. The secret here is using a little bit of sugar. I know, I know, some people say don't put sugar in sauce, but just a tiny bit balances the sourness of the tomato paste. It makes it taste very "high class" like a restaurant. Don't skip the garlic either; use the fresh kind, not the powder, if you want your house to smell wonderful.

Ingredients:

• 1 can (6 oz) tomato paste (the cheap kind is fine!)
• 1.5 cups of warm water (use the pasta water if you want it extra thick)
• 2 tablespoons olive oil
• 3 cloves of garlic, smashed and chopped small
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (trust me on this)
• Salt and black pepper to taste
• A pinch of red chili flakes if you like a little kick

Instructions:

1. First, get your pan warm over medium heat and put the olive oil in. Don't let it get too smoky!
2. Add your chopped garlic. Stir it around quickly for maybe 30 seconds. You want to smell it, but do not let it turn brown or it will taste bitter, and we don't want that.
3. Plop the whole can of tomato paste into the pan. Use a spoon to fry the paste in the oil for one minute. This "wakes up" the flavor.
4. Slowly pour in your water while you whisk. It will look lumpy at first, but keep stirring! It will become smooth like silk.
5. Add your oregano, sugar, salt, and pepper. Let it bubble gently for about 5 to 10 minutes.
6. If it gets too thick, just add a little more water. Taste it! If it's too sour, add one more tiny pinch of sugar. Toss with your favorite noodles and serve it hot!

How To Make Tomato Sauce From Tomato Paste - CucinaByElena

This second way is a little more fancy. Maybe your mother-in-law is coming over and you want to show her you are a very good cook. This version uses a bit of onion and some butter. Yes, butter! It makes the sauce so creamy and rich, she will think you used a whole basket of fresh Roma tomatoes from the garden. I like this version because it feels very comforting on a cold night. It’s still very cheap to make, but the flavor is very deep. If you have some fresh basil in a pot on your windowsill, throw that in at the end. It makes it look like a picture from a magazine.

Ingredients:

• 1 can (6 oz) high-quality tomato paste
• 2 cups vegetable broth or chicken broth (for more flavor than water)
• 1 small yellow onion, diced very finely
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning blend
• 1 tablespoon balsamic vinegar (this is the secret ingredient!)
• Fresh basil leaves for the top

Instructions:

1. Start by putting the oil and the butter in your pot. The butter gives it a beautiful shine and a very round taste.
2. Put your onions in. Cook them low and slow until they are soft and see-through. Don't rush! This is where the sweetness comes from.
3. Stir in the tomato paste and cook it for two minutes until it turns a slightly darker red color. This is called "caramelizing" and it’s very important for the taste.
4. Pour in your broth slowly, stirring the whole time so there are no lumps.
5. Add the Italian seasoning and that splash of balsamic vinegar. The vinegar gives it a "bright" feeling that cuts through the richness.
6. Turn the heat down to low and let it simmer for 15 minutes. The longer it sits, the better it gets.
7. Right before you serve, tear up some fresh basil and stir it in. It’s so good, you will want to eat it with a spoon right out of the pot!

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