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Bravo
My dude, why you skimping on the garlic? That's the best part.
I don't like skin from the tomato in my sauce at all, no thanks
Needs bacon
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.
that looks bad
Tried both. Store bought sauce is superior
Don’t kill it with parsley.
Sorry but that looks bland
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.
ill give it a shot
You know Italians will see how little garlic you used right?
Made this( sort of) tonight. I did add ground beef and my Italian seasoning ( with home grown dried herbs). Was great, thanks for the inspiration.
This is almost identical to how I do mine except I used way more garlic and a touch of brown sugar
Exactly.
What ! Where is the basil?
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 😆
Lost me at onions. Yuck
That sauce doesn't coat the pasta properly
You lost me when you said that cherry tomatoes are "preloaded with instant flavor." I hear NASA is hiring engineers 🙂
That sauce is basically raw tomato
You had all the onions prepped already, that still takes time
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.
I love how the entire comment section is saying, “yeah, no.” 😂
I bet it was still bland lol I use so many spices in my sauce
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.
I literally eat this every night.
More seasoning!!!
Store bought is way better than that liquid bs