Tomato Sauce Adjustment

I made another batch of sauce the other day, and substituted diced tomatoes for crushed and I gotta say… bad call. That won’t happen again. Not only is there too much water in diced tomatoes so the sauce winds up chunky and watery (rather than a nice smooth mix of the two), but the skins can pose a myriad of problems. Sadly, I made enough for two decent-sized Tupperware containers full; one to freeze and one to keep in the fridge. I’m going to have to eat it before tackling another, but I’m considering whole canned tomatoes plus crushed along with one can of sauce. I like it chunky, but not too much… hmm, so the whole ones might not be the best call. I’ll let you know.

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