- Oh (bleep) I can't with this sauce.
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- Hey guys I'm Matt, a producer here at Tasty.
And today, I'm going to be making a ton of tomato sauce.
I wanna see what's better, sauce from a jar,
or two kinds of homemade tomato sauce.
So I'm going to prep my station, and get started.
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There are tons of different types of tomato sauce
available at the grocery store,
but for this test I opted for a traditional
style sauce for it's simplicity.
Just pour it out, heat it up, and you're done.
Idea for when you need a sauce in less than 10 minutes.
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- What I notice right off the bat
is that it's super sugary tasting.
- It taste like dessert pasta.
- Not into it.
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- [Matt] This homemade tomato sauce is very easy,
and can be prepared in under 30 minutes.
The great thing about making your own sauce
is the huge amount of control you have
over the texture and flavor versus with the jarred stuff,
you just get what you get.
With this homemade version, you can used
crushed tomatoes to make it as chunky as you want,
or blend it to make it as smooth as you please.
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Yes making homemade tomato sauce
isn't as inexpensive or as simple as
pouring it out of a jar, but the extra effort
rewards you with something much more flavorful,
and satisfying.
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- It has much more interesting flavors,
it's much more savory.
- Much more tomato in that one.
- I like that it's more chunky than the other one.
I'm really into this (laughs).
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- [Matt] If you have lots of time,
and want a really fresh tasting nuanced sauce,
low and slow is the way to go.
There's tons of methods for making a slow simmered
classic tomato sauce so you have plenty of room
for creativity and flexibility.
Whole tomatoes give you a fresher, brighter flavor
than crushed ones.
It's a bit more work to crush the tomatoes by hand,
but it will help them cook down quicker.
You can use carrots and celery in addition
to the onion if you want more flavor and sweetness.
The longer you simmer, the thicker and richer
the sauce will become.
If you really love the flavorful punch of onions
and garlic, feel free to leave them in.
A food mill is a good way to filter out seeds
and skin while giving you a consistently smooth
and glossy texture, you can also use an immersion blender.
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From here, the longer it simmers for,
the better the sauce will get.
Some people will let their sauce
simmer for 12 hours or more.
Add the fresh basil as close to the end as possible,
as it can lose it's flavor the longer it cooks for.
Yes, it takes much longer than both
the jarred and 30 minute sauce, but you end up
with a much fresher, silkier tomato sauce.
- Mmmmmmmmm, mhmmmm.
- See that just takes like home.
- The flavor feels more layered.
- I feel like you should put this in a jar
and sell that on the shelf, because this is bomb.
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- [Matt] When it comes to price, the jarred sauce is the
most affordable, but barely beats the 30 minute sauce.
The jarred is also the most efficient,
taking a fraction of the time than the others.
The homemade sauces offer the greatest ability
to customize both their flavors, and textures,
but the most important question is, how do they taste?
When put to the test my co workers
overwhelming chose the homemade sauces.
They liked the 30 minutes bold tomato-ey flavor,
and the two and a half hours depth and freshness.
Ultimately, tomato sauce is what you make of it.
Whether you have 30 minutes, or all day,
it's worth giving one of these recipes a try.
(can pops) ahhh there we go.
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