Just about every marinara recipe I come across says to use whole plum tomatoes and crush them with the back of a wooden spoon. Even the beloved Marcella Hazan (RIP). I however have never had sucess with this in practice. The tomatoes are never soft enough and they just break into big chunks rahter than a smooth silky texture. I end up with a large chunks of tomato and a watery sauce. It seems to me that the best way to handle this would be to pulse the tomatoes in a blender before adding them to the sauce. Does anyone already do this?
I also have a couple questions about simmering. How long do you simmer? How do you know when it is done? Is it supposed to be a bare simmer like chicken stock?
Thanks in advance!!