Fresh tomato sauce from 100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List (page 46) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on September 26, 2023

    This is a different method of making a sauce out of fresh tomatoes compared to others I've tried. I wish I had cooked the chopped tomatoes down before pureeing as I had lots of pieces of skin visible after blending so I end up straining the puree anyways. Seeding into the strainer and keeping the flavourful liquid (without the seeds) to stir back in worked well. As usual I had heavier hand with the aromatics (adding onion & upping the garlic). This method was certainly worth trying and will be repeated.

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