We found a sauce called Mid's at Wegman's the other day. It's perfect. I see from the Web site that the primary tomato product is tomato paste. Bingo! And that's going to be what I use in my homemade sauce from now on.
Unless I'm lazy and use Mid's.
Tuesday, December 30, 2008
Mid's Pasta Sauce
Mr Minx loves to make (and eat) spaghetti and meatballs, and when he doesn't have the time to put together a home-made sauce, he has to resort to the jarred variety. I'm particular about my sauce - it must cling to the pasta and coat it well. I hate sauce that's water and chunks; I like chunky sauce, but its liquid component must be thick.
We found a sauce called Mid's at Wegman's the other day. It's perfect. I see from the Web site that the primary tomato product is tomato paste. Bingo! And that's going to be what I use in my homemade sauce from now on.
We found a sauce called Mid's at Wegman's the other day. It's perfect. I see from the Web site that the primary tomato product is tomato paste. Bingo! And that's going to be what I use in my homemade sauce from now on.
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2 comments:
Do you use a recipe for your sauce or just throw it together? I've been playing with homemade sauce and sometimes it comes out watery and chunky, but tasty and others a little thicker. I do use some tomato paste. Care to post your recipe? Thanks.
Hi Kristine,
I don't tend to use a recipe when I make sauce, but I have consulted Mario Batali's Molto Mario and Babbo cookbooks in the past. Lots of sauce recipes call for canned or fresh tomatoes, and that's where the watery/chunky sauce comes from.
I saute onions and garlic in olive oil, deglaze with wine, add canned tomatoes and a little paste, plus seasonings. Even after simmering a long time, the tomatoes don't break down enough. I think switching to a mostly paste-based sauce and adding tomatoes for texture will work better for me.
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