homemade tomato sauce (beef, onions, meat, pork)

[rhymestimothy]

What kinds of tomatoes are used to make homemade spaghetti sauce?

[Gerania]

Plum/Roma tomatoes.

[lubby]

I buy the canned puree because it does not have seeds and hubby cannot have. Plum/Roma/San Marzano are good choices.

[scratchie]

IMO Puree and tomato paste are the way to go unless you literally want to cook it all day to get the water out. The old-school Italian-American way is to fry the tomato paste with the onions and garlic, which helps give it that smooth, creamy texture like commercial sauce. I like to simmer my sauce for two or three hours after starting from paste, so I can't imagine how long it would have to cook to get similar results from fresh tomatoes. I've always found sauce from fresh tomatoes to be very watery, acidic and unappetizing.

[dad2nc]

I like canned crushed tomatos for my sauce and yes it simmers all day. Still comes out similar for a shorter cook, just not quite that depth of flavor.

[lubby]

I sometimes add 1/4 red wine to my sauce. I cook it for about 3 - 4 hours, but if I have meat in it like pork or beef then I cook it 5-6 hours. I like a slightly thicker sauce that's another reason I use paste and puree.

[rhymestimothy]

Thank you.

[Supplies]

I like Pomi tomato sause , comes in a box .

[puginabug]

I usually use canned puree for my pasta sauce. Seasoned with garlic, grated parmesan cheese, oregano, and a bay leaf. Simmer for 3-4 or more hours.

Someone mentioned San Marzano puree above? Is that available? I've only ever seen San Marz canned whole, peeled.

[Dirt Grinder]

If you make your own tomato paste you'll have a wonderful base from which to make all kinds of tomato-based sauces.