I dont even have tomato sauce on pasta lol. (Though actually, my sister put some sauce on the pasta she made me a coupled days ago, but when I make it for myself). Just olive oil and parmesan. Alfredo is also good for a special treat. But tomato sauce I am no particular fan.
I am ok with it on pizza though. But not when there are visible chunks between the cheese and the crust. Hate that.
You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like.
I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours.
I dont even have tomato sauce on pasta lol. (Though actually, my sister put some sauce on the pasta she made me a coupled days ago, but when I make it for myself). Just olive oil and parmesan. Alfredo is also good for a special treat. But tomato sauce I am no particular fan.
I am ok with it on pizza though. But not when there are visible chunks between the cheese and the crust. Hate that.
most tomato sauce is ass and has huge chunks so I don’t blame you. Plus unless it’s done exactly right I think even good sauce can taste bad on pasta.
olive oil and Parmesan / vegan Parmesan is always good though. Especially if you season the noodle('s water) right I imagine
REAL, pizza SAUCE is a SAUCE not a fucking TOPPING get it RIGHT pizza places
You get it!!!
You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like.
Only an hour? This is tomato heresy
You only get the best flavours after 8-12 hours of slow cooking
I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours.
This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn’t have to be so long.
If I ever become that prepared for cooking I’ll have to give that a try. Haha sounds good though
I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3