It is simple if you do it right: you should not introduce any heat to the sauce until you pulverize the tomatoes and pass them through a sieve to remove the seeds. The seeds of most tomatoes are acidic and while I am not against the acidity, I want to control it.
I obtain plenty of pulp, color and concentration and I add my garlic and oil later according to the taste of our guests.
Never add sugar!
Categories: Kitchen Facts