Olive and Tomato Pasta, special pasta recipe for all my Jain friends. http://www.tarladalal.com/Olive-and-Tomato-Pasta-8639r http://www.facebook.com/pages/Ta…
Question by Bobby: Why is my tomato pasta tasteless?
I made my first meal in a croc pot which was this tomato pasta. I added pasta, celery, carrots, etc. but when I took it out it you couldn’t taste it very well. I added salt and it tasted slightly better BUT ONLY SLIGHTLY because you still couldn’t taste anything. Help me please. I want to know WHY and HOW to improve my meal.
Best answer:
Answer by unemployed and single
add water, bring to a boil, cook on low heat for a long time
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Then- a cooking class- traditional Tuscan dishes- fresh tomato sauce and fresh pasta– so simple. Why have I never had a tomato tasting b4?!? – by Pink (P!nk)
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Lemon juice, onion, garlic, basil, and oregano all are helps for tomato dishes.
To make good tomato sauce, use a frying pan with deep sides, and add a couple tablespoons full of olive oil, heat it up on medium-high heat and add a big can of peeled, water-packed tomatoes (drained) or chop fresh tomatoes and add those. Season it with any of the following: oregano, basil, rosemary, thyme, garlic, one bay leaf, salt, pepper. Add a chopped onion, your celery and carrots and any other vegetables you like–and cook this, stirring constantly, until the tomatoes form a chunky sauce. Then remove it from the heat. THEN add it to your crock pot with your pasta. The reason your sauce and pasta were tasteless is that they didn’t get cooked with spices and seasonings over a high enough heat to incorporate the flavors. A crock pot cooks slowly, with a lot of water. That dilutes any flavor the tomatoes would have, then the pasta soaked up any flavors that were left. You can really bring out the flavor of any tomatoes–fresh or canned–by cooking them over a higher heat with your seasonings before you put them in the crock pot or stew pot to make the sauce.
Pasta should be cooked in at least 1 gallon of water with a couple of tablespoons of salt in the water. So, if you’re making some kind of casserole with pasta that hasn’t been cooked yet (or that was cooked without the salt), it will taste bland.
Go with the recipe that Kristen wrote. Except add about 1/4 cup of alcohol to it (wine or vodka works best). The alcohol pulls out the alcohol soluble flavors in the ingredients (specifically the tomatoes and herbs) and the heat boils off the alcohol. With the wine, you’ll get a sour wine flavor, which goes very well with tomato sauces. And, the vodka has no flavor whatsoever. So, it doesn’t add any sour flavor. If you don’t have either of these or don’t like the idea of cooking with alcohol, use a few tablespoons of vinegar instead (apple cider vinegar is best).
Try adding some meat. I suggest either veal or foie gras.
It’s the Crock pot, it cooks to slow, and use canned tomato’s, fresh tomato’s are picked unripe and ripened in transit, canned tomato’s are usually ripened on the vine and have more taste.
Do you mean pasta with tomato sauce? Without knowing exactly what you did, it’s hard to say what went wrong, but I can tell you that pasta in a crock pot isn’t a good idea. You will get mushy pasta that way. You boil pasta, in lots of boiling water. You drain the water off. Then you put sauce on it and eat it. Or you put it in a casserole dish with some sauce and probably some cheese on top and then bake it.