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Cooking the garlic from the start makes it lose all its flavour, unless you use a tonne. Using tomato sauce is a very small convenience (maybe 40minutes worth,
by mariusor 3y ago
Cooking the garlic from the start makes it lose all its flavour, unless you use a tonne. Using tomato sauce is a very small convenience (maybe 40minutes worth, which mostly is waiting) vs making the sauce from scratch from fresh tomatoes.
The main issue with making sauce from scratch is getting rid of the skins, and in order to do that you can blanch the tomatoes: get 1Kg of fresh tomatoes, score them in a cross from side to side and place them in a pot (stem down), pour boiling water on them until they're fully covered. Wait until the water cools down, then peal the tomatoes and dice them in cubes. Place the cubes in a pan and cook with a lid for about 10-15m, then crush them with a potato masher. You now have tasty tomato sauce from scratch.
- benterix 3y ago> Cooking the garlic from the start makes it lose all its flavour, unless you use a tonne. Yes and no. It does lose its typical flavor but gets transformed and this new flavor is transferred onto other ingredients. As for sauce vs tomatoes, you are probably right, but only when you have full flavor tomatoes available - and unfortunately where I live they are not that great in the winter.
- mariusor 3y agoPersonally I _always_ got better taste in the sauce if I make it from tomatoes, even supermarket bought ones in the winter. But it might be just some bias that I haven't done it from a can in a long time. :)