Andy, you're so right ... I always puree canned whole peeled tomatoes before I cook them. An immersion blender is great, or the food processor make a nice smooth puree. Sometimes I pass them through the food mill ... mine has three discs to choose how smooth you want them. Personally, I like them a bit chunky, but the kids don't
I make a simple marinara using canned whole tomatoes. I use a potato masher on them and then - because my family likes smooth sauce - i use an immersion blender when it's done simmering. We all love the sauce but I wish it could be a litter thicker.
Is there anything I can do to thicken the sauce?
Maybe try a dessertspoon of creme fraice to introduce a little creaminess at the same time of thickening it?
I start by sauteing garlic and onion with some oil/butter and add some crushed tomatoes right into the skillet. The extra surface area helps evaporate the water in the tomato sauce quickly. I also like my sauce about as thick as chili. I'd call it more of a bolognes sauce, but it doesn't sound like we're being too picky yet. I add the meat later, especially if it's beef to prevent a boiled flavor to the meat.