Yeah, it was the texture I was referring to... I wouldn't have put ketchup anywhere near that food, though. But we've been here before. The *only* thing I put ketchup on is chips!:eyebrows:
Marco.
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Yeah, it was the texture I was referring to... I wouldn't have put ketchup anywhere near that food, though. But we've been here before. The *only* thing I put ketchup on is chips!:eyebrows:
Marco.
I love good ketchup mate. Differ palates due to upbringings tho.
Yeah for sure:)
Marco.
Looks delicious, do you have any preference as to the brand of pasta you use?Quote:
Originally Posted by Marco
Yeah defo, got to be De Cecco (the one and only): https://www.tesco.com/groceries/en-G...ucts/250646832
You can taste the difference, Roy, and it always cooks beautifully:)
Marco.
Nice one, added to the shopping list.Quote:
Originally Posted by Marco
No worries, mate. Btw, if you *really* want to taste the difference when making any kind of tomato pasta sauce, it's worth searching out this passata, which is quite simply superior to anything else: https://italianfoodshop.co.uk/produc...assata-rusticaQuote:
Originally Posted by Roy S
Marco.
Yes, it would be good to find a decent passata other than supermarket's own brands which can be so bitter they spoil your sauce, probably made with poor quality tomatoes.Quote:
Originally Posted by Marco
Yup, you've hit the nail on the head, mate. You need *sweetness* in passata, from properly sun-ripened tomatoes, not bitterness, from the opposite... And the Cirio stuff is made from 100% Italian tomatoes. Anything else is a poor substitute, trust me...
Marco.
This stuff is pretty good. Available from Ocado/Waitrose..Quote:
Originally Posted by Marco
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