Skeptical about home made pasta sauce
Not in the way that you think though.
I recently started looking up recipes for 'home made pastasauce' or 'pasta sauce from scratch'
What I found disappointed me. So many of these recipes call for...tomato paste...or even canned tomato sauce.
Or, boiling tomatoes quickly, then plunging them into ice to remove the skins...and getting rid of seeds....
This bothers me on many levels. These methods...
1) are ridiculously energy intensive and wasteful.
2) use premade sauce, which defeats the purpose.
3) use canned items, which are bathing in endocrine
disruptors (canned anything these days is usually
lined with plastics that leach chemicals into your food & mimic hormones.
4) waste the skin and seeds of the tomato.
Having no experience with making sauce whatsoever, yet capable of doing things 100x more complex,
while being a skeptical and cynical idealist of a purist, I would like to set out on making my own
sauce..the right way. Well, what I think is the right way, at least.
So does anyone know what's wrong with taking tomatoes, cutting/mashing them up, adding garlic/herbs,
and maybe, if needed, simmering until the sauce is a little thick? Maybe simmering the herbs in oil
a little to diffuse the flavor throughout the sauce?
Why isn't this possible...what would be wrong with this?
I'm about to try this tonight but was just curious as to why all these recipes are so...not from scratch.