You should be able to substitute canned tomatoes for fresh, just dice them and reserve the liquid. Maybe just toss it all through a food processor if you have it.
I believe a few people above mentioned tomatoe paste, that really is kind of essential for good, smooth, thick-ish sauce. Another thing that helps the flavor out a lot is anything else you add (onion, garlic, etc) should be sauteed in olive oil, and just dump the excess oil right in with the veggies. It deepens the flavor nicely.
Oh, and the longer you simmer a sauce, the better it will be. That's pretty much a universal absolute for tomatoe sauces. If you can stick it all in a slow cooker for the day, you'll be very pleased with the results.
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timeasmymeasure
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Date: 2005-08-29 05:16 pm (UTC)I believe a few people above mentioned tomatoe paste, that really is kind of essential for good, smooth, thick-ish sauce. Another thing that helps the flavor out a lot is anything else you add (onion, garlic, etc) should be sauteed in olive oil, and just dump the excess oil right in with the veggies. It deepens the flavor nicely.
Oh, and the longer you simmer a sauce, the better it will be. That's pretty much a universal absolute for tomatoe sauces. If you can stick it all in a slow cooker for the day, you'll be very pleased with the results.