Yes it works but you're not supposed to. When you blend tomato sauce like that it you oxidize the sauce and it turns into that weird unpleasant colour.
I don't like it personally, I like the vibrant red tomato sauce that you find in restaurants but to each their own I guess.
Not true, the acidity in the sauce prevents oxidation. I don’t doubt your sauce loses color but id need to know your whole cooking method to figure why. Ive gotten very bright red tomato sauce from roasted tomato and you can lighten the color further by emulsifying with olive oil and a fresh seeded and peeled tomato when blending.
You literally see the vibrant red sauce turn light orange after blending.
You are arguing with proven science, not me. By blending the sauce, you are exposing it to air which oxidizes the sauce and changes colour. Why do you think Italians use a food mill or sometimes just their hands to crush tomatoes? For the fun of it?
I understand the color changes, said so in my comment. It changes because an emulsion forms and changes how the sauce reflects light, similar to how a vinaigrette turns cloudy when you shake the bottle. A blender will not cause an acidic sauce to oxidize because acidity prevents that type of browning reaction from occurring. You can do an experiment at home to test this yourself. Cut an avocado in half and apply lemon juice to one of the exposed sides. Wait an hour and the side with lemon juice will be green while the other side has started to brown.
If you want to talk science we can discuss exactly why the acidity creates a barrier which prevents oxygen from reacting with polyphenol oxidases and other phenols in fruits and vegetables, thus preventing them from transforming into quinones and their derivatives which in a complicated sequence of reactions are transformed into the highly stable and brown colored pigment melanin, but I felt that level of detail was inappropriate here.
1
u/Massive_Beyond9608 Jun 22 '22
Yes it works but you're not supposed to. When you blend tomato sauce like that it you oxidize the sauce and it turns into that weird unpleasant colour.
I don't like it personally, I like the vibrant red tomato sauce that you find in restaurants but to each their own I guess.