Awesome, thank you! I will try this next time I make a sauce from scratch. I have always added the tomato puree earlier in the recipe and I’m excited to try it out like you did. Also I didn’t really roast the tomatoes but slowly cooked them which I’m excited about, too.
I’m looking to get into making my own stock and drying it for later use because I want to get rid of storebought stock, but didn’t find success in drying it.
And you’re absolutely right, I just mash it up as well for that great chunkiness and interesting mouth-feel.
Slowly cooked is absolutely fine but I’m looking forward to that roasted flavor. And you’re right, just a few variations and you’ve got yourself some nice salsa going. Chunky and textured is always the way to go!
Awesome, thank you! I will try this next time I make a sauce from scratch. I have always added the tomato puree earlier in the recipe and I’m excited to try it out like you did. Also I didn’t really roast the tomatoes but slowly cooked them which I’m excited about, too.
I’m looking to get into making my own stock and drying it for later use because I want to get rid of storebought stock, but didn’t find success in drying it.
And you’re absolutely right, I just mash it up as well for that great chunkiness and interesting mouth-feel.
Slowly cooked will be great! I like a combo so that they take on some color because I like the flavor.
Chunky is def good. That might be good in a salsa, too 🤔
Slowly cooked is absolutely fine but I’m looking forward to that roasted flavor. And you’re right, just a few variations and you’ve got yourself some nice salsa going. Chunky and textured is always the way to go!