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Sometimes a long simmer of tomatoes can still lack depth. Hounds have a number of tricks for bringing out the tomato flavor in a basic sauce for pasta.
If you're starting with fresh tomatoes, try roasting them slowly to concentrate their flavor, suggests fourunder. You can even roast drained whole canned tomatoes and use those to make sauce.
"I add two anchovy fillets or in a pinch, a shot of fish sauce," says Duppie. "It's amazing how it adds to the depth of flavor." "You can also sauté 2 to 3 tablespoons of tomato paste in a nonstick pan, stirring constantly, until it starts to caramelize," recommends weezycom. "Nothing adds depth of flavor like tomato sauce," concurs Caroline1.
"You can't make a good tomato sauce without a little sugar, along with the salt," asserts Another Mother. "It expands the flavor noticeably." coll adds sweetness with finely chopped or puréed carrots rather than adding sugar to her sauce. And, she says, "A dash of vodka toward the end ... really adds something."
I found a tablespoon or two of bbq sauce usually adds depth. Works well with the jar sauces. People always gives it props.
Trick I discovered this year: Using frozen cut up tomatoes from my garden, I let the tomatoes thaw in bag and then pour just the liquid from the bag into my pan. I reduce this liquid by itself until slightly thickened and then add the rest of the tomato solids later to finish the sauce. This adds significant depth to my sauce while maintaining the brightness of fresh tomato and avoiding that...+READ
Trick I discovered this year: Using frozen cut up tomatoes from my garden, I let the tomatoes thaw in bag and then pour just the liquid from the bag into my pan. I reduce this liquid by itself until slightly thickened and then add the rest of the tomato solids later to finish the sauce. This adds significant depth to my sauce while maintaining the brightness of fresh tomato and avoiding that overcooked flavor.-COLLAPSE
I make several large batches every year, using just the tomatoes from my garden (no Romas or paste tomatoes), and I use the whole tomato - peeled,trimmed and chopped; loads of onions, garlic and olive oil, for herbs, lots of oregano and basil; spices - in addition to salt and black pepper, try adding a little cayenne and/or red pepper flakes - and/or some store-bought Chili Powder which I think...+READ
I make several large batches every year, using just the tomatoes from my garden (no Romas or paste tomatoes), and I use the whole tomato - peeled,trimmed and chopped; loads of onions, garlic and olive oil, for herbs, lots of oregano and basil; spices - in addition to salt and black pepper, try adding a little cayenne and/or red pepper flakes - and/or some store-bought Chili Powder which I think adds real 'depth'! (Maybe it's the tiny amount of Cumin?) And, yes, I usually add tomato paste.-COLLAPSE
To deepen the flavor of tomato sauce: Sautee a heaping tablespoon (or two) of tomato paste in some hot olive oil until the paste turns dark, like mahogany. Then proceed as usual with building the sauce.
If you can't find tomatos with flavor, best not to make tomato sauce. Sugar is a particularly common and pernicious additive. Carrots, onion, celery and garlic are pretty much basic, unless dealing with really superb fresh tomatos. Vodka is an interesting idea, though doesn't have much flavor; I generally use white wine. Herbs are also not mentioned; marjoram and basil are especially useful.
I especially like to add two anchovy fillets for great flavor. No one taste the anchovy. Saute it in oil along with your garlic. It will disappear into the oil. Excellent.