Base Sauce for Spaghetti and Sauce Piquant

6 servings Prep: 10 m Cook: 1 h 5 m Total: 1 h 15 m Intermediate
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Rich tomato sauce base that may be used for spaghetti meatballs, chicken or seafood and sauce piquant. It also does make a wonderful sauce for lasagna. Very easy and delicious. Beth says it truly is a great, rich tasting sauce on its own with just the tomato paste, garlic, and a touch of sugar to balance the acidity.

Ingredients

6 servings
  • 1 large 12 oz can tomato paste preferably Centos or Contandina
  • 2 tbsp to 5 tablespoon sugar
  • 2 garlic cloves
  • 2 tbsp oil
  • 6-8 cups water

Step-by-Step Instructions

  1. Heat a heavy-bottomed pot over medium-high heat, add canola oil and then add large can of tomato paste. Reduce heat to medium.
  2. You will need to stay with the pot and stir often to keep from sticking and scorching. Stir continuously until tomato paste darkens to a deep, almost brown color (similar to making a roux), about 15-20 minutes.
  3. Add a couple of cloves of garlic (minced or pressed). When desired dark color is achieved, carefully add 6-8 cups water and stir to combine. The mixture will bubble vigorously at first.
  4. Add 2-5 tablespoons sugar to taste (start with 2 tablespoons and adjust based on acidity of tomatoes). Continue cooking at a gentle simmer for 45 minutes to 1 hour, stirring occasionally.
  5. Add meatballs, chicken and/or seafood if desired. Cook until meat is done. As sauce is cooking, it will continue to thicken. You can also use this sauce for the base in sauce piquant recipes.
  6. Recommended Sides: Green salad and garlic bread (melt butter and simmer with chopped garlic - spread on bread and bake.)

Common Problems and Solutions

Q: Why is my tomato paste sticking and burning?

A: Keep the heat at medium (not high) and stir constantly. Use a heavy-bottomed pot that distributes heat evenly. If it starts to stick, reduce heat slightly and keep stirring.

Q: How dark should the tomato paste get?

A: Cook it until it's a deep reddish-brown, almost chocolate colored. This takes patience (15-20 minutes) but creates incredible depth of flavor. Stop before it actually burns or turns black.

Q: The sauce is too acidic, what do I do?

A: Add sugar a tablespoon at a time. Start with 2 tablespoons and taste after the sauce has simmered. Some tomato paste brands are more acidic than others, so adjust to your taste.

Tips and Techniques

The key to this sauce is patience while browning the tomato paste - don’t rush it. The darker you get the paste (without burning), the richer and more complex the final sauce will be. This technique is similar to making a dark roux for gumbo.

Ingredient Substitutions

  • canola oil: olive oil
  • fresh garlic cloves: 1 teaspoon garlic powder

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • wooden spoon for constant stirring

Historical Context

This recipe bridges Italian-American red sauce traditions with Cajun cooking techniques, reflecting South Louisiana’s Italian immigrant communities who adapted their cooking methods to local tastes and techniques.