+
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?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

What Is the Difference Between Maple Syrup and Pancake Syrup?
What's the Difference

What Is the Difference Between Maple Syrup and Pancake Syrup?

by Emily Murawski | I grew up in a pancakes-and-syrup household; not a pancakes-and-syrup-and-butter household, nor a...

Upgrade Your Maple Syrup with These Infused Varieties
Food Trends

Upgrade Your Maple Syrup with These Infused Varieties

by Henna Bakshi | There’s a new contender in the craft food world. Forget cinnamon and pumpkin spice as your fall essentials...

How Maple Syrup Is Made
Food News

How Maple Syrup Is Made

by Jody Eddy | Native Americans were the first to tap maple trees and collect its sap for syrup production. Traditionally...

The Sap Is Running! Prepare for Maple Syrup Season
Cooking Tips

The Sap Is Running! Prepare for Maple Syrup Season

by Sarah Perry | March is just about time for the maple sap to begin to run, and 'hounds are sharing...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.