Quote Originally Posted by crazycanuck View Post
What i'm trying to do is not add anything from a can or jar to make my pasta sauce...

What'll happen if i place the tomatoes n some olive oil in a pan & let it simmer then put it in a blender..would that make any sense? Or the other way round?


You've given me tooooooo many options.......ooooooooo
Read the recipe and been thinking about why your sauce turned orange. The olive oil and other ingredients emulsified with lots of air. Thus the orange colour rather than red.

Red capsicum is Aussie and English name for red bell pepper. The recipe sounds interesting but I think I would skip the water if you are using the whole roma tomato instead of just the "meat". I think that is what the ingredient really meant.

Yes you could cook down the tomato first in a skillet to remove excess water. Add about a table spoon of red wine per tomato. The alcohol helps to release the flavor in the tomato so that you can taste it. If you are using a paste tomato you should skip the reduction in the skillet as it does NOT have enough juice.

Roasting the tomato before you puree would also make this sauce more richer.
Adding a half tsp of sugar helps to control the acid taste of the sauce. Full teaspoon is also fine. You want to use it sparingly so as not to sweeten the sauce.

Adding of hot chilli pepper does similar thing as sugar in terms of livening up the taste of the sauce.

If you want to add the "umai" flavor, add between 1 tsp and 2 tsp of anchovy paste. Trust me on this.

I think the roasted red pepper sauce is wonderful!

This is very similar to Bobby Flays' roasted bell pepper sauce (not for use with pasta). Good for chicken...

Personally, I think I would skip black pepper as it would detract from a beautiful red sauce. Last thing I want to see is black specks. Also black pepper isn't the right taste for this sauce. It should be hot chilli pepper.

I think I would use this sauce other than for pasta.

good eats!