Most grocery stores have a wide variety of tomato sauces for pasta, pizza, or lasagna. But the truth is, homemade tomato sauces tend to be richer, tastier, and ultimately less expensive than jarred ones. However, to get the best result there are some tomato sauce mistakes you must avoid.
Using Fresh Tomatoes Out of Season
Contrary to popular belief, you don’t have to use fresh tomatoes for your sauce to turn out amazing. The general rule of thumb is to use fresh tomatoes when they’re in season. In the US that means during the summertime. Those pale and firm tomatoes you find in the supermarket in January can be left out.
Not Roasting Your Tomatoes
While it’s always recommended to use the freshest, most in-season stuff you can get hold of, you’re not always going to have the highest quality tomatoes on hand. But there is a simple trick to upgrade even the saddest tomatoes: roast them. Roasting will bring out the flavor out of many foods and will give your tomatoes the sweetness and complexity needed for a good sauce.
Under or Overcooking Your Garlic
Always opt for fresh garlic as opposed to powder. Of course, you don’t want to burn your garlic, but don’t undercook it either. Raw or halfway cooked garlic can be too strong and even spicy, instead of mild and slightly sweet. The best way to do it is to wait till your saucepan is ‘rippling’ hot before adding in the garlic. That way it will be toasted to perfection.
