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Another Homemade Tomato Sauce Thread...curious change from making in NY vs. CA.

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Home Cooking Tomatoes

Another Homemade Tomato Sauce Thread...curious change from making in NY vs. CA.

j
JoJoBlackhawk | | Jun 5, 2014 08:36 PM

I used to live in NYC/NJ and there really perfected my homemade tomato sauce. Finally figured it out to be the right taste and was very proud of the results. Generally, consisted of fresh tomatoes (roma) sometimes mixed with on the vine. Start with onions and garlic in olive oil, then one mushroom, pinch of red chili flakes then add the fresh tomatoes that I diced, skin on - seeds and inners removed, add in dried oregano, parsley, basil, salt, pepper, add some water to bubble up then simmer for a while. A times, if I needed more volume, I would add a box of Pomi. Anyway, always was excellent.

Life is good and finally got to move to Southern California and love it. EXCEPT....something is wrong with my sauce!

Use the same ingredients but the sauce seems to lack depth. I figured adding the mushrooms would provide that umami or depth flavor. I even dabbled with throwing in a little fish sauce but something still seems missing or different.

Has anyone encountered the same problem? Or have any insight? The BF suggests that maybe it's because the water is different. I am thinking maybe the tomatoes are different somehow.

So bummed.

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