I've tried this method twice now, each time tweaking some of the ingredients to try for a better result. It just wasn't very good either time. I've had a much better result using canned tomato sauce. The flavor and consistency is just off but I can't really determine exactly what needs to be done to fix it. I used about 18 roma type tomatoes from my garden, used dry oregano and 1/2 cup of fresh chopped basil. We don't like a hot pasta sauce so I omitted the cayenne altogether and used fresh ground pepper for the flavor. In addition I added about 1/4 cup dry sherry, 2 cans of chopped portobello mushrooms, extra garlic, and 2 bay leaves. I pureed the sauce in my blender because my kids prefer a smooth sauce. The 2nd time I made it I even added in a can of tomato paste and a can of tomato sauce, hoping to richen and improve the flavor but it didn't help much. Just as a footnote this this, a trick I learned a while ago is that if the sauce tastes too acidic add 1 or 2 Tbsp. butter, mix it in and taste. Add more if needed. It should balance out the acidity. Sugar also helps reduce acidity.
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