Tomato sauce, er, juice

So I made a gallon or two of tomato sauce. But it’s pretty thin and I’ve realized that in order to thicken it up I’d have to simmer for quite a long while. That’s fine but what I end up with is, well, tomato sauce. Not that it isn’t good, it’s actually really good but it’s just sauce that’s gonna get made into something else. Once you start adding things like garlic, basil and onions, the exceptional quality of the sauce gets lost. 

I’ve decided to drink it. Good decision.

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