the quickest tomato sauce

Potatoes?! Not sure I want potatoes on my pizza base. I've followed Jamie's recipe 3 times now and it's been just right every time. I just kept it simmering while I was preparing other pizza toppings. I even used dried basil because I didn't have any fresh. My kids loved it too.

Thanks to Jamie for the recipe. I'll be using it as a base for my own fresh organic tomato sauces from now on. I'm guessing it'll make a great base for creating tomato chutneys too if it's made thicker.<br /> <br /> As for Spiros, he wasn't being rude at all. He was reasonably polite but direct, and he is right. If that offends you, then it's your issue.<br /> <br />

Do commercially prepared, canned tomatoes have less tomato juice added to them in the UK? I remember using this recipe when I lived there and it turned out fine. Now that I'm back in Canada it appears I may have to drain the cans so as not to end up with a less-than-exciting tomato soup...<br />

This makes for a happy and exciting breakfast idea! My brother is delighted, as am I! Many thanks!

Why not just keep it simple, I'm sure Jamie Oliver would be happy that you are happy to variate from his sauce, I just thought I'd have a wee look on how to make a Tom sauce, by the looks of it there's a few people here who probably didn't want advice and maybe should have plugged their own cook book webpage, as for me sticking to the original thanks Jamie PUKKA

I loved the way my sauce came out but I used half the amount of olive oil or It would be way to oily.<br /> 4 star

It might help to be less liquid if u use a coarse seive as Jamie says rather the the fine sieves for flour etc that we may have already had. That way some of the tomato pulp gets through as well and thickens it.

brought 4 packs of cherry toms in supmarket reduced to 16p a pack made the sauce with them... added teaspoon of cumin powder and a sprig or rosemary and fresh oregano tips<br /> <br /> boom!

I just love your recipes Jaime, and thanks for this one.

fabbie sauce but cheated...as blitzed it rather than putting through a sive....

try using a big wide base pan to thicken. first time i did this recipe i used a large frying pan and it took no time to thicken, second try and i'm still waiting...

Great recipe, thanks!

Cornflower will thicken it, surely?

Sawatdee ka Jamie,

Thanks for the recipe. I tried and love it so much. I used fresh tomatoes, takes more time to reduce the sauce but it is alright.

Try putting grapes in with the sauce, different but yummy!!!

That last recipe sounds really great.... Monica, where did you discover this?

Jamie... I think you may have some competition!

I add chili to my sauce and a little bit of sour cream at the end to make it smoother. Also in my opinion it's better to add fresh instead of canned tomatoes. I halve them, season with pepper and then roast for few minutes in the oven. When they are softer peel them off and add to frying pan with garlic, onion and chilli. I learnt to add my basil at the end of cooking the sauce as well but suppose this doesn't matter so much?
Enjoy ;)

By the way, one of you wrote that the sauce was too watery - just don't add too much juice from the can (and remove the one you have from fresh tomatoes if you are using them) - this should solve the problem!

Spiros is obviously a great chef himself. Thats why he's following recipes here.

San Marzano Plums are the only ones to use here! Thats what give the sauce its consistency.

Fantastic! Novice cook, but wanted to cook spaghetti with king prawns for my wife, and needed a nice and easy tomato sauce. Tried this, so simple, but so good. Have to say, i added some sliced chili's at the initial stage, then again to serve with the pasta. Gave it a lovely kick. With regard to the thickness of the sauce, I found it spot on.

I have tried so many sauces and this was by far the best. Thanks!!

Adding purée seems to be the best way to thicken the sauce. If the sauce becomes too sweet because of this then I believe it can be tempered with a touch of balsamic vinegar, or red wine. Give it a whirl.

This sauce tasted delicious, but I had to simmer it for nearly half an hour to get a consistency that wasn't purely liquid and even then it was still too runny and made the pizza slightly soggy. I had to add tomato purée to it to thicken it up a little. It's better suited to a pasta dish I think. Full marks on the taste though.

I made this for dinner tonight and it was fantastic, and yummy and so so simple. Saw Jamie make last night on TV. Thanks Jamie. :)

wat da hell!!! y make tomato sauce at hme wen u can get it cheaper frm asda !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

sorry craig just read your comment after i sent mine! typical chef trying to steal the lime light

if anyone is having problems with thickening the sauce, just add ABIT of tomato paste. be warned this does sweeten the sauce. OR you could blanch some spinach and add to sauce. NOTE: add right at the end of cooking the sauce. this will create a nice whole sauce that can be very easily presented on a plate. happy cooking all

I loved this sauce, tasted good. Spiros i think your a little rude, calm down and help people dont make em feel small and stupid.

if after 5 or 10 minutes it isnt thick enough add some tomato puree (not sure on spelling) just a small amount will do the trick

hi my friends i tell a fast one.

CAROTE, selino,olion.

PUT then in a pot with olive olil frige them i littel then u put the palati tomotos san marzono. let them boil for 2 houres them mix them with the cuter .

Worked out awesome for me :)
I didn't use a lid and let it simmer a little more so it suits my taste and also added a little bit of the white wine i was drinking.
Awesome sauce

Simmer it longer with the lid off. When you have the lid on the steam just gets trapped and comes back down as water to make your sauce more liquidy.

for people who have problems with the consistency..i quote:

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.


if u just read u wudnt have this problem, its basic knowledge that the longer u simmer something the thicker its gets, and it also refers to when YOU think its thick enough... cooking isnt always folowing recipes exactly down to every letter -__-´´

I also had the problem with being too liquidy.I put a little sun dried tomato paste in once it's been sieved and reduce a little longer.I will however try some of the tips I've seen above aswell. I guess it's just what suits your own taste.

Hi,

I made the sauce using fresh tomatoes it also was a bit liquid. I'll try the potatoe idea

Thx

Receipi was quick, easy and still did the trick

Noel,
You have to use Plum tomatoes not any whole pealed tomatoes. Plum tomatoes are meaty and make the sauce thick.

Hi Noel,
Some tinned tomatoes have more juice than others. You may have had one of those with more juice. You can just simmer the sauce a little longer and the juice will evaporate and the sauce will thicken to the desired consistency.

Noel, i think if you put some potatoes in during cook the sauce, its consistentcy will be better.
this is only my opinion.^^