Guys, I don’t know what went wrong. I’m on day 2 of this scratch sauce project and the results are not good. I’m too disheartened to run up and down the stairs with my camera to document the results. I simmered for six hours yesterday. I’ve simmered for four hours so far today. My house smells like a garlic armpit.
What I seem to have is a bowl of red colored onion soup. Remember the whole “don’t waste time sauteing the onions and garlic” thing I mentioned? Well that seems to have been a mistake. Yes I know that sauteing onions caramelizes, sweetens, and softens the flavor. I know that sauteing garlic mellows the sharp sting and deepens the flavor. But I halved the amount of onions called for and this is what I get. Onion soup. There is no discernible tomato flavor. The garlic did not bloom; it farted. I have tried raising the heat level. I added sugar. I stood over the pot and painstakingly picked onion slivers out. Nothing is helping. I feel like at this point I’m going to have to throw in the towel, and also a couple cans of crushed tomatoes. Maybe even a jar of Prego. Dammit.
illdothedisheslater 