How do I turn a can of crushed tomatoes into Spaghetti Sauce?

[Spoisal]

My DD came home from school sick & I won't be able to do my planned grocery shopping today. I have all of the ingredients to the recipe I was going to fix for dinner tonight EXCEPT spaghetti sauce. I do have a 28oz can of crushed tomatoes. (w/ basil, garlic, & oregano in it too).......how can I turn this can of crushed tomatoes into the sauce I need for my recipe?

HELP! I am domestically challenged!

 

[ZachnElli]

Put it in a blender.

 

[wuv tigger]

and if you want it chunky, just pulsate it.

hth

 

[Ted and Holly]

Do you have any tomato paste?

What I do is I'll take a medium sauce pan and dump the whole can in. If it already has the garlic and basil, then you won't have to add any of that. If you had some tomato paste, put in a tablespoon or two. Next, once it is heated, I use an immersion (stick) blender to smooth out the chunks. This also helps distribute the tomato so there is not as much watered down sauce.

If you do not have an immersion blender, you can use a regular blender or food processor in batches. Salt lightly to taste.

"Quick and dirty" sauce is my favorite.

Ted

 

[goodeats]

I usually sautee onion, mushrooms, and garlic with my meat (usually turkey sausage or beef). Then I drain any fat. Then I mix in the crushed tomatoes (no need to blend, since I like it chunky). I also add tomato paste. I then add any seasonings, salt, pepper, a little sugar, maybe wine... Then let it simmer for a good 45 minutes.

 

[ElizaB39]

Assuming it is 28 oz.

Olive oil to cover the bottom of a saucepan put it on low to med low, 2-3 cloves of garlic smashed, 2 thin slices of onion cut in half, salt and pepper to taste, basil and oregeno (1/4 - 1/2 tsp each?), one to two shakes of crushed red pepper (depends how spicy you like it). Simmer and sautee all of this on low, so the garlic doesn't burn (turn brown), put the tomatoes in after about 10-12 minutes, bring to low boil over medium heat, reduce to simmer for one hour, stirring frequently (you don't have to stand over the stove, but don't let it go for 15 minutes between stirrings).

Enjoy!

Even though it has the spices in it, I always add my own too. Maybe not as much. I never use paste unless it is a huge batch (holidays).

 

[Lorix2]

sorry to hijack the thread, I'm learning too...

My kids hate chunky anything in their sauce, has anyone drained a can of stewed tomatoes and used it? I think it would taste ok with seasoning and hamburg?

 

[Tigger&Belle]

My favorite sauce (and the only sauce my kids will eat) uses crused tomatoes. It comes from the www.flylady.net e-mails originally. You can use less spices since you tomatoes have seasonings in them. I double the sauce since it reheats well, can be used for pizza sauce (I thicken it more for that), lasagna sauce, etc. My kids do not want any other sauce.

Here is the recipe for the Spaghetti Sauce:

This is a recipe that has been modified from several other recipes
for a Marinara type of spaghetti sauce. This has no meat and is
lighter and has such a nice tomato taste. Very easy to prepare and
quite yummy! This is a family favorite in our house.



2 Tbs Olive Oil
1 tsp minced garlic


1 28 ounce can of crushed tomatoes with puree
2 Tbs dried parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp of crushed red pepper flakes (we use more to make a spicier
sauce) OPTIONAL I don't add it, but do put the shaker bottle on the table for those that like spicy sauce.


Heat olive oil and saute garlic, be careful not to brown the garlic.
Add can of tomatoes and then the spices, stir well and let simmer for
15 minutes, then serve over pasta.


We use this sauce for almost anything that requires a tomato sauce.
Lasanga, stuffed shells, baked ziti, etc.


This is cheaper than jar sauce and almost as easy and fast. The
ingredients are things I always have on hand.


Hope you enjoy as much as we do!!