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  5. No, I beg to differ.
    That will NOT crush any store tomato sauce.
    And this is coming from someone that cooks its own sauce or using store tomato sauce a few times per week since years.
    Making your own sauce will end you a watery translucent not so flavorful sauce (using cherry tomatoes), while using a real store tomato sauce is another level….another food. Another texture, color, flavour, consistency.
    Another level.

  10. While cooking your pasta, sit back and relax. Drain your pasta. Then add a cup of pasta water, a cup of grated pecorino, salt and white pepper and a grated clove of garlic. Throw it all in while the pasta is off the heat. Mix quickly.

  17. Glad that works for you. Up here where I live, it’s either a $1 can of pasta sauce, or $10 for the ingredients to make a pasta sauce from scratch. So…. yknow.

    In b4 I get shamed for not having a lot of money 😆

  23. Well…. Several things that are completely wrong.
    The tomatoes you used are too acidic.
    Use Marzano tomatoes from Italy.
    Second, add some oil so the sauce sticks to the pasta. Your sauce is nowhere near that pasta.
    Cook the onions longer so they'll be sweeter. And, add salt early, otherwise the onions taste like nothing.

  26. we grow our own tomatoes. San Marzano and romas. They work perfect for sauce and I use them for pizza too. Just chop 'em fine. At the end of the season, we wash and freeze them whole and just pull a bunch from the freezer every time we make sauce. Skins come right off too.

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