I dont even have tomato sauce on pasta lol. (Though actually, my sister put some sauce on the pasta she made me a coupled days ago, but when I make it for myself). Just olive oil and parmesan. Alfredo is also good for a special treat. But tomato sauce I am no particular fan.
I am ok with it on pizza though. But not when there are visible chunks between the cheese and the crust. Hate that.
You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like.
I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours.
Why did the ground beef look orange? The beef looked orange and the congealed fat was always bright neon orange? What was that? What the hell were they feeding us?
This youtube comment I found where someone ended up liking them was kinda cute though.
I like the white people tacos lol. Other than the tomatoes which Ive hated since I was a kid.
deleted by creator
I dont even have tomato sauce on pasta lol. (Though actually, my sister put some sauce on the pasta she made me a coupled days ago, but when I make it for myself). Just olive oil and parmesan. Alfredo is also good for a special treat. But tomato sauce I am no particular fan.
I am ok with it on pizza though. But not when there are visible chunks between the cheese and the crust. Hate that.
deleted by creator
You get it!!!
You gotta make your own tomato sauce. Me and my partner get a thing of feta, a quart of grape tomatoes, some onion and garlic. Bake for like an hour with olive oil and pepper and other spices you like. Blend that up and serve with a protein and type of pasta you like.
Removed by mod
This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn’t have to be so long.
I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours.
If I ever become that prepared for cooking I’ll have to give that a try. Haha sounds good though
I love San Marzano tomatoes! And let it cook for like four or five hours to get sugary. That’s what I do, at least, and it turns out woooonderful :3
Why did the ground beef look orange? The beef looked orange and the congealed fat was always bright neon orange? What was that? What the hell were they feeding us?
I think the seasoning packets made it look orange?