How to make pasta tomato sauce? What do I need to pay attention to?

Some of us want to make pasta with ketchup at home...For the sauce, we want to prepare 3 or 4 tomatoes, peeled and diced, garlic, onion and spices. What we have to do is put sesame oil in a wok and fry large.

Minced garlic, sautéed chopped onion, sautéed diced tomatoes, salt, sugar, black pepper and spices to thicken.

<>We've had spaghetti with tomato sauce and we all love it, especially the sauce. Some of us want to make pasta with ketchup at home and want to know how to make ketchup on pasta. Tomato sauce is made from beef, onions.

and tomatoes. After we wait for the oil in the wok to heat up, add diced onions, stir-fry until fragrant, add the cut beef, stir-fry until it changes color, add soy sauce, stir-fry evenly, add diced tomatoes, stir-fry to make soup, add salt and sugar to taste.

To make a simple pasta with tomato sauce, add a jar of tomato sauce (not for french fries, for Western food), add tomato paste, cupid sauce, dried basil, salt, sugar, black pepper and water. Cook slowly over low heat. When the sauce starts to thicken, it's ready to cook, about 20 minutes, and then it's ready to cook on top of the pasta.

Add water. Tomato paste, salt, sugar, black pepper, chopped basil, bay leaf. Bring to a boil and simmer for about half an hour.

Cook (in a different pot to make it easier to boil) until it becomes a thick sauce.

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The preparation of the raw materials is crucial, mainly fresh tomatoes, sugar or granulated sugar, and a non-stick pan. It is impossible to achieve the taste of a restaurant, and it can only be said to be a handmade tomato sauce.

The way to make it is to cut the tomatoes into cubes, put them in a pot and stir-fry, then pour in a small amount of tomato sauce, and stir-fry evenly. Pay attention to the ingredients, the time of stir-frying, the concentration of the sauce, the texture of the sauce, and the taste of the sauce.

Stir-fry the tomatoes, then crush them, add water and sugar to boil until thick. Be sure to pay attention to the proper extension of the heat, the cooking time, and the skin of the tomatoes should be removed.

1. Ingredients: 200 grams of pasta, 1 clove of garlic, half an onion, 2 tomatoes, 2 tablespoons of olive oil, salt, pepper.

2. Finely chop the onion. After smashing the garlic with a knife, finely chop it as well. Cut the tomatoes into diced 1 cm pieces, place them in a strainer, remove the seeds and strain the water.

3. Fill a deep pot with water. Once boiling, add salt and a few drops of olive oil, then immediately place the pasta in the pan and cook until it is moderately firm.

4. Pour the olive oil into a frying pan, add the garlic, and stir-fry the garlic until fragrant. Then add the onion and sauté until slightly browned, then pour the diced tomatoes into the pan.

5. After the tomatoes are fried, pour the boiled pasta into the pot, sprinkle with salt and pepper, stir evenly and put on a plate.

6. Tips: When tomatoes are heated, they tend to come out of the water, so as long as you see them softening slightly, you can turn off the heat. The diced tomatoes made by the master are still slightly cool inside.

Ingredients: tomato paste, 10 grams of peanut oil for onion and half a peanut, salt, sugar, chicken essence or monosodium glutamate, pasta, ham, green pepper.

Method: 1Turn on high heat, add tomato sauce and stir-fry.

2After the soup is released, add salt, a little sugar and chicken essence, stir constantly, and dry the soup into a sauce on high heat.

3. Pour water into the pot and heat, add a little salt after the water boils, then cook according to the prompt time on the pasta packaging bag, pass through cold water, control the moisture, pour a little cooking oil into the noodles and stir to avoid sticking.

4. Remove from the pot, pour in a little oil, when the oil is seven minutes hot, add the ham and green peppers and stir-fry until fragrant, pour in the tomato sauce and pasta that has just been fried, stir in the pot and stir-fry evenly, and the noodles are ready.

When the noodles are cooked, remove them, pour the tomato sauce on them, mix well, and serve.

Ingredients: 1/2 white onion, 1 tomato, minced meat (pork or beef), 1 garlic clove, light soy sauce, salt, olive oil, white pepper, pasta.

Method:1Finely chop the garlic, dice the white onion, and dice the tomato (peel first).

Tip: To peel the tomatoes, you can first blanch them with boiling water for half a minute, and then pour them with cold water (or ice water), and the skin will naturally crack and fall off.

2.Bring water to a boil, add a teaspoon of salt, put an appropriate amount of pasta and cook for 8-10 minutes. (The imported food section of the supermarket can buy the original pasta, a pack of 500 grams), it is best not to break the noodles when putting them, pay attention to stirring at any time during the cooking process, cook evenly thoroughly, and will not stick to the pan.

After cooking, remove it, drain the water and put it on a plate for later use (you can put a small amount of olive oil to mix).

tip:1).The amount of pasta for one person is about 75 grams, and you can use the thumb and index finger to tie the dough, and the joint of the thumb coincides with the first joint above the index finger.

2).Cook until it is about 9 minutes or more cooked, and the simple way to judge - scoop up the noodles and try them (be careful of scalding!). ).

A well-known gourmand said that the best way to tell if pasta is raw or cooked is to throw the noodles into the ceiling and fall just right at 2 minutes (as long as you don't worry about soiling the ceiling).

3.Put olive oil in a wok (you can also buy it in the imported food section of the supermarket, 250ml ** is about 35 yuan), heat it half-hot, and fry the minced garlic until golden brown. Add the diced onion and sauté until soft.

Then add diced tomatoes, light soy sauce, salt, white pepper and other seasonings (if you like heavy flavors, you can also put some spicy meat sauce), stir-fry the tomato sauce, add a small amount of water and boil. The cooking time is grasped according to the viscosity of personal preference.

Tip: How to judge semi-hot oil: Put your hand one foot away from the pot to feel the heat, don't burn it until the pot smokes.

4.Pour the finished sauce over the pasta; Or pour the pasta into a wok and mix with the sauce before serving.

1. Finely chop the garlic, dice the onion, and mince the chicken for later use; (I'm lazy, so I cut the chicken into cubes, but it's better to mince it).

2. Put olive oil in the pot, add garlic and stir-fry until fragrant, then add diced onion and stir-fry until soft, then add minced chicken and stir-fry until fragrant; (I added shiitake mushrooms and diced carrots to stir-fry together).

3. Add tomato paste, then add water, bring to a boil over medium heat, then turn to low heat and cook until thick;

4. Boil another pot of water, add a teaspoon of salt, after the water boils, add the pasta, and cook for about 10 minutes;

5. Take out the cooked pasta, put it in the sauce pot, add the cheese powder, mix and cook over low heat for a minute or two, and put it on a plate.