+
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

Target Launches New Line of "Clean" Home Cleaning Products
Food Trends

Target Launches New Line of "Clean" Home Cleaning Products

by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...

The Ultimate Guide to Picnicking
Guides

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...

Celebrate Spring with These Seasonal Cocktails
Recipe Round-Ups

Celebrate Spring with These Seasonal Cocktails

by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...

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.