Concentrated tomato sauce
I took some of my dehydrated tomatoes, a puree of tomatoes (frozen), a little zucchini, some onion, a little green pepper, water, salt, sugar, pepper, and cooked them all for 5 hours in the slow cooker. It rehydrated the tomatoes and made a deep dark rich very concentrated sauce.
I had some with pasta yesterday, it was good. Some of my eaters thought it was too 'tomatoe-y'.
I blended up the rest in the blender to freeze it for future use, it's thick. How would I make it less 'tomatoe-y' to use in lasagna or with pasta?
(I suppose I could use some to make some ketchup since it's so tomatoe-y?) Thoughts? Ideas? TIA ~Bliss