i have been on a “do it yourself” kick recently to create my stocks and sauces from scratch. i’d almost mastered chicken stock when i decided to give tomato sauce a whirl.
though this may seem obvious to some, i was slightly surprised that the sauce wasn’t quite as creamy as your usual canned, store-bought sauce. perhaps creamy isn’t the right word. maybe velvety? at any rate, while canned tomato sauce comes out completely smooth and blended, my homemade tomato sauce comes out a little less smooth – but still completely delicious.
i used the sauce to make chili. and i have to say – i really was able to taste the difference when i use the from-scratch sauces as compared to the cans. it really is ridiculously easy. the biggest difficulty comes from time. the sauce requires 2-3 hours of simmering time, but hey. all you need is to settle down with a marathon of your latest tv obsession (“game of thrones,” anyone?) or pop in a good movie and let the sauce bubble away.
sahtain: a cooking blog 