Help This Clueless College Student

[Anonymous]

I have two cans of diced tomatoes, which I bought because it was cheap and I figured I could use it in some way. I just found a packet of spaghetti. I want to turn the cans of diced tomatoes into a pasta sauce. Can you explain how to do it, like I'm a 5-year old?

Thanks so much folks!

[Anonymous]

Sautee an onion and garlic and red bell pepper if you want. Add tomatoes and dried basil and oregano. I'd incorporate a bit of olive oil as well for extra flavor. If it seems too dry/chunky, mash it with the back of the spoon and you can add pasta water if you need to thin it.

[Anonymous]

Do you have olive oil, onions, and garlic? Any veggies or meat?

[Anonymous]

https://cookfasteatwell.com/easy-pasta-sauce-recipe/


Start with this one. It calls for crushed tomatoes but you can sub diced. If you don't have any onions, garlic, etc, it's not going to be very good though.

[Anonymous]

Thanks guys - yeah, I have garlic paste and olive oil. I can buy a couple onions.

The mashing is a useful tip because I wasn't sure if I was supposed to put canned tomatoes in a blender or something.

[Anonymous]

Diced tomatoes are great for pasta sauce. Ideally simmer for awhile, like an hour. No completely necessary, but better.

As described above, sauté diced onions and garlic first and then add the tomatoes, bring to a boil and simmer. Other chopped veggies can be added to the onions.

[Anonymous]

thank you all!

[Anonymous]

Simmer really low for like 45 minutes, after sauteeting the onions and garlic. I do sometimes blend the diced tomatoes in the blender for a few seconds because my family likes it more smooth than chunky, but you can either way. Good luck.

[Anonymous]

DP and non-Italian here.

I tend to add small amount of available meat if I have any when I am sautéing the onions and garlic. An Italian sausage chopped in pieces or a slice of bacon, or some ground beef...everything can add to the flavor. Make sure that the meat is completely cooked with the onion and garlic before you add the tomatoes.

Also, I tend to add one or two packets of the red pepper flakes you get with your pizza delivery to the sauce. It gives a nice kick.

[Anonymous]

https://www.bonappetit.com/recipe/bucatini-with-butter-roasted-tomato-sauce

This is easier and really really good. Just use your two diced cans as if they were one whole can of whole tomatoes. You don't have to use anchovies if you don't want (I sub capers or nothing at all). Spaghetti will work as well as bucatini - just make sure it is cooked fully.

[Anonymous]

Heh, my Italian buddy off the boat from Italy would have a conniption over mixing onions and garlic. It's either tomatoes with garlic OR tomatoes with onions only. Roman style = tomatoes with onions.

[Anonymous]

The longer you simmer and stir your diced tomatoes, the more they will break down, sort of "melting" into a sauce. So you can control to the consistency you prefer. Taste it often to decide if it is seasoned in a way that tastes good to you. I don't love onions but include garlic, basil, and oregano. The garlic I prefer to cook a little in oil first before adding other stuff. The basil and oregano you can just add any time, including more later if it needs more. You can add any protein you like.

Don't be afraid to mess up. As long as it tastes edible to you, it is fine. You can also freezer portions if you want.

[Anonymous]

NB: Start on really low heat and don't let the garlic brown, or it will get bitter and change the taste of your whole sauce. Keep an eye on the onions and garlic, stirring occasionally while they cook, until the onions get somewhat translucent and before the garlic browns. Timingwise, it's easier to start the onions and then stir in the garlic when the onions are almost translucent, if you're using garlic paste. Then add your tomatoes.

[Anonymous]

Anonymous wrote:The longer you simmer and stir your diced tomatoes, the more they will break down, sort of "melting" into a sauce. So you can control to the consistency you prefer. Taste it often to decide if it is seasoned in a way that tastes good to you. I don't love onions but include garlic, basil, and oregano. The garlic I prefer to cook a little in oil first before adding other stuff. The basil and oregano you can just add any time, including more later if it needs more. You can add any protein you like.

Don't be afraid to mess up. As long as it tastes edible to you, it is fine. You can also freezer portions if you want.

FYI canned diced tomatoes are treated with calcium to help them keep their shape and really don’t break down the way fresh tomatoes do. So the sauce will be chunkier.

[Anonymous]

I hope it worked out for you, OP! I'm curious: how did you find this forum?