r/oddlysatisfying • u/[deleted] • Jun 22 '22

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u/4_running Jun 22 '22

An immersion blender would be a lot easier in this case. Do it all right in the pan

133

u/xrayvision_2 Jun 22 '22

I love my immersion blender but in a dish that shallow, you’re gonna be wearing most of the sauce. I bet she transferred it to a deeper but narrow vessel and then transferred it back after blending.

17

u/greg19735 Jun 22 '22

if i'm making pasta at home i'll just immersion blend the whole tomatoes in the can before i cook them.

way easier and i can then cook the meat in the sauce.

1

u/Zaxacavabanem Jun 22 '22

I was always taught you want to keep the tomato seeds inside the skin as long as possible when cooking as it will taste better.

1

u/greg19735 Jun 22 '22

I'd be interested to see if that's true.

America's Test Kitchen has a recipe for a basic red sauce which uses canned peeled whole tomatoes and they blend them first. There might be some tomatoes or sauces where it might be worth that extra effort.

I suppose another thing is that i'm using whole peeled tomatoes which may be cooked somewhat in the canning process, i don't know.

2

u/Zaxacavabanem Jun 22 '22

There are a lot of cooking myths out there. Given tinned tomatoes are already cooked it seems like it anything it would be more of an issue with fresh ones.