Thoughts on tomato sauce, tips, advice, secret recipes, etc?
Pic is the start of my plebeian attempt: canned tomatoes, some oil, some rosemary and other spices, a white onion, and some garlic.. in the oven now at 325 for about an hour.
so apparently tomatoes become sweet if you cook them for a long time
so i've been thinking that if you leave the peeled tomatoes whole and put them into the pot (which already contains some frying garlic) and add water to cover and just let it reduce, it would turn out pretty good
thoughts
>>7324228
That's actually mostly what I used to do with diced tomatoes, but I found the results didn't have a lot of flavour. No idea why roasting them makes a difference, but it seems to.
Not sure if leaving them whole would make a difference, but am curious.
You shouldn't need to add any water, let alone enough to cover them. Tomatoes let out a lot of water.
>>7324240
I guess roasting might help remove excess water and maybe some of the tomatoes natural bitterness. But I'm just making assumptions here.
Speaking of roasting..
Next time I might try higher heat or maybe even broil.
Gonna wait till these cool then into the processor.
Added some birdseye chillis
Brrrrrrrr...
And into the pot for awhile, with about a cup of red wine that's probably way too nice for this and a splash of cheap grocery store brand lemon juice..
>>7324480
Not too sure about the lemon juice, I usually add bayleaf and thyme.
>>7324480
you dont need lemon juice, the wine and tomatoes have enough and you're going to need to add more sugar then
>>7324521
have enough acid*
What are you gonna put your tomato sauce on, anon? Need pics.
captcha: select all the food
>>7324580
Nothing tonight, I usually let it sit in the fridge for a day.
Probably penne with some sausage or something tomorrow.
>>7324559
if you really like the citrus flavor then add sugar
it's your sauce, make it how you want
>>7324595
Wondering if I can get the same with cilantro, cause you were right.. too acidic, had to add sugar.
Aaand done.
>>7324609
dont add cilantro you nonce. If you must have some sort of lemony flavor you should zest the lemon which has all the essential oils but none of the sour
>>7324218
I'd say that's hardly pleb when most people settle for a jar of sauce or a tin of chopped tomatoes.
>>7324681
Hmm, I shall try that next time.
>>7324691
To be honest that's me like 50% of the time. You can get some decent jarred sauces now, and honestly I feel like mine tastes only marginally better. That said when I get pasta at my favourite restaurant (small local Italian place) it tastes amazing, and even when I get pasta at a big chain place like East Side Mario's it tastes better than mine, so that's just a lack of skill on my part.
>>7324559
if you dig the citrus flavor a lot then instead of juice, try zesting
Top-notch recipe:
https://www.youtube.com/watch?v=c7Md4YR75qU
You should try this, OP.
>>7324789
>>7324789
Oh god, not sure if intentional parody or just really inept.
>>7324728
It's not a very involved dish. Where does the skill come in? You made the sauce, now you just boil the noodles, and then toss it all a bit.
If it doesn't taste amazing, it's not you it's your ingredients.
>>7324789
W-when she got to the oil.. that's when I broke, god I hope she's legit.
>>7324881
Well, knowledge vice skill I guess (which spices/how much/how long/when/etc..), cause yeah, there's not exactly a lot of technique to this.
>>7324880
Really inept. She had the channel "TheHomemadeItalian" for a long time until, I guess, people started fucking her shit up through comments and she deleted or changed videos privacy settings.
