4
My grandma's tomato sauce took all day, now I do it in 90 minutes
Back in the 90s I'd spend a whole Sunday simmering sauce with my grandma, stirring every 15 minutes and adding sugar to cut the acidity. Last summer I switched to roasting the tomatoes and onions on a sheet pan at 400 degrees for 45 minutes, then just blitzing it in the blender with garlic and basil. Has anyone else found that roasting brings out sweetness without needing all that sugar and stirring?
2 comments
Log in to join the discussion
Log In2 Comments
white.seth4d ago
Roasting is cool but let's not pretend Sunday sauce was ever that deep.
3
james_butler4d ago
Honestly, I used to think that too, but you changed my mind.
6