Quote:
Originally Posted by KAM+6
Use San Marzano tomatoes, 3 cans best price is bj or costco. 1can tomato paste. Saute onion and 1 red pepper. I like lots of fresh basil, I also grow my own and freeze.
None of the recipes online for call for that much tomato paste or long cooking time.
Actually, excess cooking time thins the sauce.
San Marzano tomatoes are more expensive but they are the best. They are plum, I just crush with potato masher and at the end use a hand blender, blending all ingredients. Best next day!
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I wouldn't know about online recipes for sauce, I've never even looked at one. This is a family recipe dating back to the early 1900's in Italy. And yes, thinning the sauce makes sauce thinner - UNTIL the water starts to evaporate and the flavors marinate the solids and semi-solids. The longer it simmers, the richer the sauce, after it starts to evaporate. It's known in "chef-speak" to be a "reduction." Also as I said - that much tomato paste is to make four QUARTS of sauce. A gallon of sauce.