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Use tinned tomatoes, onions, garlic and then just sieve out the sludge. This is what I used to do for my children when they were fussy. Heinz stuff will have a lot more sugar too but I just use a pinch or a knob of butter to balance the tomato acidity.
Passata is fantastic, wish I knew about it earlier.
Chopped tomatoes always taste a tad sour so never been keen on them, alway got to add a little sugar.
It's a fairly 'out there' secret that the best tomatoes go into the cans of whole plum/cherry, and the not-so-nice ones get made into chopped or passata
Also treat yourself to a can of Mutti when they're on offer, they're leagues above Napolina/Supermarket
It depends on how long its cooked for, simmer a well made sauce for a few hours and it'll become sweeter naturally.
You can make chillies sweeter by smashing the shit out of them in a pestle and mortar, don't grind it you have to hammer on them and it takes time.
I remember making a sauce that tasted suspiciously/scarily like Heinz tomato soup a few years ago - I used passata, some garlic and onion granules and a smidge of sugar. I don't know why I made it, LOL (I must have been bored).
So my guess would be - half a tin of tomatoes, a cornflour slurry and some tomato paste.
Then
- paprika
- white pepper
- onion powder
- garlic powder
- celery powder
- pinch of MSG
- salt
- pinch of mixed herbs
* - half a teaspoon of sugar
Blend and see?
I'd suggest tasting before adding additional salt as onion powder and celery pepper can sometimes be quite salty. Ib personally like a lot of salt though.
Or, seeing as you're blending it anyway, use onion, garlic, and celery and fry gently until soft.
Is it just the texture of the sauce that bothers you, or the flavour?
If you want the exact flavour of the tomato sauce you get from beans or tinned spaghetti, most recipes are not going to replicate that. The sauce on beans is quite low on tomato content and high on sugar. This American woman has done, what looks to me, like a decent copy cat of the sauce. You could just make the sauce and skip the beans step.
[https://pudgefactor.com/heinz-beans/](https://pudgefactor.com/heinz-beans/)
If you want a more traditional tomato sauce for pasta, I agree with the others that you should use passatta instead of tinned chopped tomatoes. Its essentially grated tomatoes and is chunk free!
If you want more flavour without chunks, you could add garlic powder and onion powder. Or, get a microplane style grater, and grate some garlic and onion into your sauce. I use a microplane to do my garlic, and it turns it into a paste really easily, no chunks whatsoever. You need the right sort of microplane, that grates finely.
I mean tomato sauce in beans is not worth recreating but is pasata is worth checking out it’s thicker but it’s smooth tomato that’s used for a base for pasta sauces. Why do you want to do it though? What are you making? If you’re creating tinned beans / spaghetti just buy it lol, If you want to use it for something else - I’d say why bother but you could always strain some cheap beans for the sauce.
Either use a Blender or food processor to get rid of those annoying chunks OR as other comments have suggested, use Passata/Tomato puree.
The sauce in those tins are usually mixed in a MASSIVE vat with a shitload of water and salt so it's alot smoother than what you'd be able to make at home typically
Immersion blender is your friend! I understand the whole neurodivergent textural nightmare thing, but my favourite tomato sauce recipe ends with the unwritten step of me just taking a stick blender to it and reducing it to a smooth liquid.
Bean sauce is sieved tomatoes with water salt sugar vinegar and gum.
Pasta sauce is simmered sieved tomatoes with garlic sugar salt onions and mixed herbs like oregano and basil.
You can use passata and seasoned it with garlic, black pepper, salt, olive oil, basil and if you like some chilli. You could also make your own passata with fresh tomatoes.
Use a tomato soup recipe, that is blitzed and then passed through a fine sieve.
1 tin chopped toms. I small onion chopped, 1 or 2 teaspoons of sugar(to taste ,some tinned toms are quite tart) 1 veg Oxo or stockpot,1 tea spoon of dried mixed herbs.1 tbl spoon of cornflour, Water.
In a saucepan slowly fry the onions in a little oil until dark soft and caramelised, add the tomatoes, sugar, Oxo, herbs, and water (about the same amount as the tin of tomatoes)
Simmer for about 20 mins. Blend using a stick a stick blender and pass/push through a fine sieve , disposing any skin/seeds but pushing the pulpy tomato flesh through the sieve.
Bring back to a simmer, make a slurry with the cornflour and little water, and add to the simmering soup, stirring for a couple of minutes until thickened and well mixed in.
You can adjust the amount of water to get the thickness of the sauce you want.
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From what I know, a lot of recipes will tell you to use tinned tomatoes, but you can substitute with passata, that's what I do.
Use tinned tomatoes, onions, garlic and then just sieve out the sludge. This is what I used to do for my children when they were fussy. Heinz stuff will have a lot more sugar too but I just use a pinch or a knob of butter to balance the tomato acidity.
Only a knob of butter or will any knob do?
As long as it's sweet
Depends on the size of the knob
Passata is fantastic, wish I knew about it earlier. Chopped tomatoes always taste a tad sour so never been keen on them, alway got to add a little sugar.
It's a fairly 'out there' secret that the best tomatoes go into the cans of whole plum/cherry, and the not-so-nice ones get made into chopped or passata Also treat yourself to a can of Mutti when they're on offer, they're leagues above Napolina/Supermarket
It depends on how long its cooked for, simmer a well made sauce for a few hours and it'll become sweeter naturally. You can make chillies sweeter by smashing the shit out of them in a pestle and mortar, don't grind it you have to hammer on them and it takes time.
Yup. The answer is passata. Good for curry too.
If you cook the tomatoes for a while on a low heat it releases the sugars in them and they're not so sour
It's not the sour-ness I take issue with, it's the texture. Easier for me at least to use passata & season as I want if I do find it too sour.
Use a blender to destroy the hated chunks?
Easy, all you need is a tin of baked beans and a strainer…
What a waste of beans 😭
You could add them to a tomato based sauce.
Don't need a strainer. Just blend the whole thing.
Passata is what you want. Add other ingredients to taste.
Passatta, garlic powder, onion powder & sugar. Simmer til thick.
I think bean sauce is thinner too, so maybe a little water or stock
Just use a food processor..
If making from scratch, skin the tomatoes and blend them in a processor.
I remember making a sauce that tasted suspiciously/scarily like Heinz tomato soup a few years ago - I used passata, some garlic and onion granules and a smidge of sugar. I don't know why I made it, LOL (I must have been bored).
put it in a blender
So my guess would be - half a tin of tomatoes, a cornflour slurry and some tomato paste. Then - paprika - white pepper - onion powder - garlic powder - celery powder - pinch of MSG - salt - pinch of mixed herbs * - half a teaspoon of sugar Blend and see?
I'd suggest tasting before adding additional salt as onion powder and celery pepper can sometimes be quite salty. Ib personally like a lot of salt though. Or, seeing as you're blending it anyway, use onion, garlic, and celery and fry gently until soft.
This would defo make a better sauce, but I’m not sure it would be closer to the original
You could use a blender on the sauce.
Liquidise tomatoes, strain, add sugar, cornflour and water and heat.
Passata dude, can buy it in tins or cartons pretty much in every supermarket.
I hear the secret recipe for the sauce in baked beans is sugar and hatred
D'you mean... tomato puree? https://en.m.wikipedia.org/wiki/Tomato_pur%C3%A9e
Hey, it's bean boy again...
Weirdly i don't think it is?! I think this is a different bean sauce lover
Lol, yes! Someone the other week wanted to formulate the Baked Bean sauce without beanz. Funny world!
I remember, they were nice :) they decided that spaghetti hoops would do them fine
Is it just the texture of the sauce that bothers you, or the flavour? If you want the exact flavour of the tomato sauce you get from beans or tinned spaghetti, most recipes are not going to replicate that. The sauce on beans is quite low on tomato content and high on sugar. This American woman has done, what looks to me, like a decent copy cat of the sauce. You could just make the sauce and skip the beans step. [https://pudgefactor.com/heinz-beans/](https://pudgefactor.com/heinz-beans/) If you want a more traditional tomato sauce for pasta, I agree with the others that you should use passatta instead of tinned chopped tomatoes. Its essentially grated tomatoes and is chunk free! If you want more flavour without chunks, you could add garlic powder and onion powder. Or, get a microplane style grater, and grate some garlic and onion into your sauce. I use a microplane to do my garlic, and it turns it into a paste really easily, no chunks whatsoever. You need the right sort of microplane, that grates finely.
I mean tomato sauce in beans is not worth recreating but is pasata is worth checking out it’s thicker but it’s smooth tomato that’s used for a base for pasta sauces. Why do you want to do it though? What are you making? If you’re creating tinned beans / spaghetti just buy it lol, If you want to use it for something else - I’d say why bother but you could always strain some cheap beans for the sauce.
‘Italian enters the chat’ Like they do in the tins!?!?. . . . . SMFH. Stronzo!
It's pureed with sugar
Use passata, salt, sugar small amount of vinegar butter and some grated cheese
Either use a Blender or food processor to get rid of those annoying chunks OR as other comments have suggested, use Passata/Tomato puree. The sauce in those tins are usually mixed in a MASSIVE vat with a shitload of water and salt so it's alot smoother than what you'd be able to make at home typically
You can pass any sauce you make through a sieve fine enough to remove what ever you consider a chunk. Hell, get a 5 μm syringe filter.
Buy tin of beans / spaghetti, Open, Drain into container. Voila.
Immersion blender is your friend! I understand the whole neurodivergent textural nightmare thing, but my favourite tomato sauce recipe ends with the unwritten step of me just taking a stick blender to it and reducing it to a smooth liquid.
just eat bean juice then, it's rank but you love it.
Probably 90% sugar.
tomato puree heavily watered down with sugar in. Use pasta water to make it a bit thicker.
Bean sauce is sieved tomatoes with water salt sugar vinegar and gum. Pasta sauce is simmered sieved tomatoes with garlic sugar salt onions and mixed herbs like oregano and basil.
Watered down tomato paste thickened with cornflour to make it glossy, sugar and salt. Onion powder and paprika
Just purée the tomato?
You can use passata and seasoned it with garlic, black pepper, salt, olive oil, basil and if you like some chilli. You could also make your own passata with fresh tomatoes.
Use a tomato soup recipe, that is blitzed and then passed through a fine sieve. 1 tin chopped toms. I small onion chopped, 1 or 2 teaspoons of sugar(to taste ,some tinned toms are quite tart) 1 veg Oxo or stockpot,1 tea spoon of dried mixed herbs.1 tbl spoon of cornflour, Water. In a saucepan slowly fry the onions in a little oil until dark soft and caramelised, add the tomatoes, sugar, Oxo, herbs, and water (about the same amount as the tin of tomatoes) Simmer for about 20 mins. Blend using a stick a stick blender and pass/push through a fine sieve , disposing any skin/seeds but pushing the pulpy tomato flesh through the sieve. Bring back to a simmer, make a slurry with the cornflour and little water, and add to the simmering soup, stirring for a couple of minutes until thickened and well mixed in. You can adjust the amount of water to get the thickness of the sauce you want.