Hello - I tried the sauce again without onion and it still turned out orange however I realised the reason why it was so runny was because I left the MC in, when the book said to have it inclined! i did have to be careful of random spitting but having the MC inclined meant more steam could be released and the sauce became lovely and thick (and delicious too)!!!

Thank you everyone!! I am very encouraged!

Hello, I am a new Thermomixer in need of some help! I recently made the tomato (pasta) sauce in the Thermomix recipe book (page 63) – using the Varoma function.

The sauce is pictured in the book on page 48 and then again on the gnocchi on page 81.

In the book it is deep red in colour and thick – similar in looks to the authentic Italian pasta sauce my friends family make in a big cook up every year. I followed the recipe exactly, but my sauce turned out orangey in colour and all runny.

Do you have any idea of what I could have done wrong to get this result? Has anyone made this sauce before and are the images used in the book real, i.e. from actual recipes made in Thermomix?

I used 1kg ripe tomatoes, ½ onion, fresh garlic and fresh basil leaves. The pasta sauce is one of the main reasons why we bought it so I was so disappointed.

Can anyone help me?

Thanks
Susie