Tomato sauce is pretty much everywhere. It is on top of your pasta, pizza and perhaps in the majority of any Italian dish. Mexican dish also incorporates quite a huge percentage of tomato sauce in its dishes, because it can be found almost everywhere mixed with spicy and mole sauces. Tomato sauce is also used as a condiment in a similar use to ketchup, giving taste to French fries, sausages, savory pies and even potato chips. It is also known as the marinara sauce, and it is simple, easy and tasty for almost any kind of savory foods.
Cooking your own tomato sauce with the traditional method is relatively easy. You will begin with simmering the tomatoes over medium heat for around 60 to 90 minutes with occasional stir. The length of time and how much you should stir really depends on your desired taste and consistency, because the more you stir it and the longer you leave it in the stove your tomato sauce will become less thick. You can also add additional ingredients such as lemon juice, vinegar or salt. If you want to go the extra miles, you can always stir the tomato puree in a large saucepan together with garlic and onions.
Nevertheless, having to check up on the sauce while stirring it for once every few minutes can be tiring and ineffective. Lucky for you, there is a food article posted online which suggests an unorthodox way of making your own tomato sauce: by roasting it. In order to do this, you will need to sauté onion and garlic first (possibly with a drizzle of olive oil) and then add some chili flakes, a dash of vodka and then the tomatoes. Put a lid on top of the saucepan, and roast it in an oven for about an hour and a half. You will see that the tomatoes will start caramelize and turn into a jammy texture. This helps blending all other flavors more than the usual simmering on a stove would do.
Furthermore, contrary to popular belief that alcohol used for cooking will extract aromas and flavors from food, the vodka used in this process on the other hand actually helped to provide a chemical reaction with the acids contained in the foods, and as a result a fragrant, fruity compound called ester will be produced. Ultimately, you will need to blend the reduced tomato sauce (which is now darker in color) and add a bit of cream and oregano if you want to. If you do not want to use alcohol or if you are forbidden from using alcohol in your food, you can apply this oven-roasting strategy to almost any kind of tomato sauce like the marinara, amatriciana, and puttanesca. You will definitely get a better more enhanced flavor if you cook the tomato sauce this way, and as an added bonus you will be able to leave it cooking in the oven while you do your house chores or enjoy your favorite TV show without having to go back and forth.