You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like.

[–] Hexboare@hexbear.net 6 points 3 months ago (3 children)

Only an hour? This is tomato heresy

You only get the best flavours after 8-12 hours of slow cooking

[–] TraschcanOfIdeology@hexbear.net 6 points 3 months ago

This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long.

[–] Rai@lemmy.dbzer0.com 5 points 3 months ago

I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours.

[–] ryepunk@hexbear.net 2 points 3 months ago

If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though

[–] Rai@lemmy.dbzer0.com 5 points 3 months ago

I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3