After years of strictly canned tomato sauce, I finally decided that it just wasn't getting the job done. So I hit the internet in search of an easy, yet tasty recipe to use. This is one of the first recipes that I came across. I made a few modifications and ditched the carrots and celery because they just didn't seem right in tomato sauce, but to each his own.So was my first endeavor into homemade sauce a hit. I must say I'm pleasantly surprised with the outcome. Maybe its not quite restaurant quality, but I found it to be a hell of a lot better than any of the canned sauces I've tried over the years. This recipe isn't anything flashy but delicious all the same. I'm hoping to try out a few more recipes in the near future.
Sounds good. You're dad is a great cook, maybe he can teach you a thing or two.
Homemade sauce is definitely the way to go Max. We never buy jars anymore. A few tips I've found that turn my sauce into awesomesauce.
I start with whatever tomatoes I have in my kitchen, usually sauce day comes around as the tomatoes are on their way out, so I'm never afraid to keep a pile of them in the house. I chop my tomatoes and brush them into my sauce pan. I don't bother with measurements. Baking is one thing - but cooking is all about style.
Ok chop up tomatoes toss them in the saucepan with a little olive oil to keep them from sticking to the bottom. Now I crush fresh garlic and put it into to simmer and merge together. I love garlic so I may use up to 2 cloves for a small saucepan.
Fresh basil is my next step. I rip up the leaves and add them to the mix.
After that everything is creativity. Often what I do is buy a nice sausage chop, cook, and add it to the sauce. I do this instead of adding salt and pepper the sausage has so much flavor its delicious.
I also love to cook up zucchini or eggplant and mix it in especially when I don't have a lot of tomatoes. The nightshades get really soft and smooth and give great texture. They also taste wonderful with the tomato.
Good Luck with your saucing Max can't wait to hear how they change and get even more delicious as you get more experience.
Oh and Al's written a great post about how to blanch tomatoes if you don't like the skin in your sauce.