Last summer I canned my own tomatoes so I was determined to make a sauce that made everyone happy. I tried several. No dice. Then after a particularly crushing defeat wherein even I didn't want to eat my sauce, I did I should have done all along--I added carrots. After lots of cooking and blending, I found what my family has been wanting for those noodles: thick, not-bitter, not-sweet, rich, tomato-y and not-too-bright sauce. The kind of sauce you can eat with your fingers (Annabel), doesn't "pee" on your plate (Luke), isn't bitter (me) and compliments meat-ah-BALL-uhs (Laine).
I can't really write down a precise recipe yet because I doctored several tries, but if I can recreate it, I will share.
Things I do know:
- Do remove the seeds...it is a pain, but those little buggers are bitter!
- Do use a really nice tomato paste or at least something reliable
- Immersion blenders are a gift (well mine was) and should be liberally applied
- The secret is carrots. Lots of carrots.