When most people hear someone say "from the scratch" the first thing they think of is food. We are no different and it's with great pleasure that I share the following article with our visitors. Several years ago it occurred to us that tomato sauce, though useful in many dishes, is also fairly expensive. After doing the math and several taste tests we determined that typically most of what you pay for is the packaging and branding, not the actual ingredients. So we set out on a journey to learn to make sauce the old fashioned way. Since none of us have any Italian grandmas we instead drew upon the collective knowledge of several cookbooks, our own taste buds, and a few Olive Garden commercials. The following is by no means the only way to make sauce, and we are by no means an authority on the subject. Hopefully this article will give you a few starting points so you can begin on your own "journey" of making the sauce.
The most important ingredient in tomato sauce is tomatoes. Though it may seem obvious, the importance of this ingredient can not be overstated. While you may be able to survive with dried herbs instead of fresh, the quality of your tomatoes will largely determine the palatability of your sauce. This being the case you have two options.
