Our Chow community is comprised of many different levels of cooks - from the beginners putting their toe in the pot to the more sophisticated and experienced. I consider myself in the latter category. Today's kitchen experience has been such a disappointment.
I am making tomato sauce for a meatball slider which I have discussed elsewhere for our superbowl eats. I have made tomato sauce thousands of times, never following a recipe, granted it always comes out a bit different, and I constantly keep adding things to "doctor it up".
I can't figure out what is wrong today. I started sauteeing onions and garlic in a mixture of olive and vegetable oil then added a 5 lb 7 oz can of Supremo Italiano D.O.P., along with one 5 oz can of tomato paste. Cooked a standard amount of time. Felt that I probably either used too much onion and garlic, or didn't allow it to cook down long enough, because I didn't like that I felt the bite and they were so visible. Also, the sauce didn't have much tomato flavor - so I added another 5 oz can of tomato paste and the last squirts of the tomato paste from the tube (concentrated!). After many tastes, I decided to take the sauce and put it in the blender to try to remedy the onion/garlic epic. NOW I HAVE AN ORANGE sauce!! (like a vodka color!). I put the sauce back into the pot, and added the meatballs that I had cooked yesterday (another fiasco as I fried them too hard but wanted them to hold their shape in the slider as opposed to a softer meatball in a plate. I now am cooking the meatballs in the sauce for a while, hoping the sauce will take on the flavor of the meatballs(pork and meat) and change colors!! LOL (not really laughing :( ) I am thinking I should go buy a big can of plain tomato sauce to add in. Thanks for listening to my rambling and I welcome your feedback. BTW - the meatballs in sauce should be partially covered with the lid right?