legend_018
Head Chef
I'm hoping i'm using the correct adjective. i'm trying to tell if the sauce is too tangy or too sweet. this is what i did.
1. took real tomatoes and boiled them a little so i could peel the skins off.
2. squished them all and threw them in a pan and cooked for a few minutes.
3. used a strainer and separated the pulp from the juice.
4. cooked the juice on stove for a few hours letting it thicken a little and reduce. it never really got REAL thick, but it did reduce and thicken a little. it probably reduced by half at least.
5. in separate pan cooked up some onions, garlic and carrot. Added both the pulp, 2 tablespoons of tomatoe paste and the cooked juices and brought to boil. simmer for 5 minutes or so.
6. added salt, pepper and put all in food processor
7. strained it through strainer again which caught all the seeds - resulting in a smooth and fairly thick sauce.
1. took real tomatoes and boiled them a little so i could peel the skins off.
2. squished them all and threw them in a pan and cooked for a few minutes.
3. used a strainer and separated the pulp from the juice.
4. cooked the juice on stove for a few hours letting it thicken a little and reduce. it never really got REAL thick, but it did reduce and thicken a little. it probably reduced by half at least.
5. in separate pan cooked up some onions, garlic and carrot. Added both the pulp, 2 tablespoons of tomatoe paste and the cooked juices and brought to boil. simmer for 5 minutes or so.
6. added salt, pepper and put all in food processor
7. strained it through strainer again which caught all the seeds - resulting in a smooth and fairly thick sauce.