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Home Cooking

Cooked Tomato Sauce - Blend or strain

bartleby_franks | Jan 21, 201908:25 PM     16

Having trouble finding a consensus on this one. After the sauce is simmered with all of your ingredients, what do you at the very end? I live with some picky eaters that do not like chunks of ingredients (onion, carrot, celery, garlic, etc,) in their food, so usually strain it. But I’m afraid I’ve been discarding a lot of flavor while doing that and have been looking into an immersion blender to smooth out the sauce when it’s finished. Or am I not chopping my ingredients up thin enough for them to dissolve into the sauce?

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