Quote:
Originally Posted by Stu from NYC
Similar to recipe I use, without meat, bur never get a good tomato flavor despite using 2 cans tomato paste
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Skip the pepper and onion, add another small can of tomato paste and add water - enough to fill each of the two large cans of tomato product.
Simmering longer with no cover will reduce the sauce, blend the herb and turkey flavors into it, and thicken it back up.
Also, pick one - oregano or basil. If you're looking for the tomato taste, then you'll want to not mix too many herb flavors.
Also - if the stovetop is getting splattered when the sauce is simmered uncovered, then use a bigger pot. OR lower the heat. It should be on a sporadic SLOW thick bubble, and not boiling regularly. The longer it cooks, the more flavorful the sauce. 1-2 hours isn't enough. 3 hours is optimal, 4 hours if you're using a double-batch recipe.