Making Tomato Sauce

Making tomato sauce from scratch is really great because you know it is fresh because of the ingredients you put in it. You can make it any way you like it: thick, medium, or thin. It can be made sweet, salty, smooth or chunky. There are three styles of sauce. When making these sauces, removing seeds from the tomatoes will make a better sauce.

Tomato sauce that is simmered for a long time reaches a complex and rich flavor, and this tomato sauce is great anytime. The water is cooked out of the tomatoes, and, as the sauce cooks, it thickens. As the sauce cooks, the other ingredients blend together and the sauce becomes sweeter. This can take from a couple of hours to an all day process. This sauce can be frozen or canned for later use.

Raw sauce is lighter and has the fresh luscious flavor of tomatoes. It is bright and refreshing and made with really ripe tomatoes. It can be eaten right away with pasta, on grilled bread, on pizza for a different flavor to your favorite meal, and to whatever you can think of to put it on. It is made with fully ripe tomatoes and olive oil, some basil and parsley plus a little salt and pepper.

Barely cooked sauce will have a taste that is tart and sweet. Heating this sauce for a short time will add some depth of flavor. You could add caramelized onions and garlic to this sauce for a great flavor.