How do I make Tomato Sauce from Tomato Paste?

Question

I have diced Tomatos too and all the spices you could need for I talian food...

Answer 1

add water to your paste

Answer 2

1/2 diced green pepper or red pepper

1/2 diced onion

2 chopped tomatoes

1-2 crushed garlic cloves

1 cup tomato sauce

1/2 c red or white wine

1/2 c cream or milk

your favorite spices: basil, oregano, etc…

salt & pepper to taste

Heat olive oil in large skillet till water sizzles. Add 1/2 diced green pepper, 1/2 diced onion, 1 to 2 crushed & diced cloves garlic, and a couple chopped large tomatoes (peeled if you prefer). You can also add other veggies if you wish. After they saute for about 5 minutes, add one cup tomato sauce, 1/2 cup red or white wine (or stock, or water from the cooking pasta), and 1/2 cup cream (or milk). Flavor with a sprinkle of oregano, basil, salt and pepper. Turn down heat and simmer about 5 minutes. Serve over pasta. This sauce is quite different from the normal cook-all-day sauces; it is more fresh and vibrant, but not as complex. It will accomodate almost any vegetable you choose to add. Try eggplant or broccoli or asparagus.

Answer 3

Add water  about 1 & 1/2 times more than paste and a hint of sugar to ease the tangyness of the paste.

Answer 4

Add diced tomatoes to a sauce pan and than add the tomato paste.  Add a little water at a time until you get the desired consistency.  Add your seasonings, garlic and chopped onion and heat through

Answer 5

saute onions,garlic with your herbs.add your diced tomatoe,simmer, then add your tomatoe paste to that,as needed to your desired consistancy..remember tomatoe paste is meant to be used as a thickener,its reduced tomatoes,why would you add just water to it?!?!kinda defeats the purpose.its meant to be rehydrated and add flavour and richness to sauces soups etc..what flavour is water?know what i mean..

have fun

Answer 6

Just add your diced maters (with juice) and add water to get the desired consistency.

Chemically it's the same stuff with less moisture.

Answer 7

Diced tomatoes in a can or carton I'm assuming?

That's more important then the paste.

Saute either chopped garlic, onions or shallots in olive oil ( Let the oil get semi hot 1st before you add whatever your using).

If your using garlic, do not let it brown to much( shallots or onions it's fine browned).

After the onions browned( or the garlic cooks a bit) add the chopped tomatoes and a small can of paste.

Lower the flame.

Add a spoon of sugar( to kill some acidity). salt and a pinch of pepper( optional).

Don't use any herbs.

If you have fresh Basil, use that instead( a few leaves).

Herbs will turn a good sauce bitter.

So thats a simple but tasty sauce.

( cooking time 15 minutes or until it thickens).

NO WATER, the chopped tomatoes have enough water.

Answer 8

mash the diced tomatos through a strainer, then add the tomato paste and whisk, add some water to even out the consistency whisk again, and add bay leaves, oregano, and salt and pepper.  do all this over medium heat. pour over your fav pasta and go to town. if you have some garlic salt or even raw garlic throw some in.  

Answer 9

You could also add just water if you didn't want any chunks in your sauce, otherwise the diced tomatoes will work too.

Answer 10

From the link given below:

"1 (6 oz) can tomato paste plus 1 1/2 cans water equals 1 cup tomato sauce - season as desired.

There are varying amounts given for the substitution. Basically you can stir water into tomato paste until you have the sauce concsistency you're looking for. If it thickens too much while cooking, add water as needed."

Answer 11

Saute half a large onion diced, 1 diced carrots, 1 celery diced, 3 garlic gloves, salt and pepper on medium heat until onions are translucent. Add 1 6oz can of tomato paste, 2 14 oz cans diced tomatoes, 1 bay leave, basil, and oregano. Simmer for 30 min. Remove bay leaf before serving. For a smoother texture puree the sauce.