August 7th, 2003

periodic table

when looks matter...

Quick question: I'm learning to make tomato sauce, and I was wondering how one gets it to be a pretty shade of red: is it all about picking the right tomatoes, or is there a secret ingredient? I'm just playing around, since I've never made a slow-cook sauce, and while it smells nice, it's kinda strange-colored. This may be due to the fact I used a yellow bell pepper and some of the tomatoes weren't terribly red.
Currently in the pot:
4 "paste" tomatoes, two bright red, one yellow-ish, one orange-ish
4 heirloom tomatoes, three bright red, one kinda weird purple-green, but yummy smelling.
1 yellow bell pepper.
1 stalk celery
1 yellow onion
big handful shitake mushrooms
big handful carrots
fresh parsley, oregano, basil, salt & pepper

After pureeing and seeing the color, I added some jarred roasted red peppers to make it more red, which helped, but it's still blah-colored.

Any thoughts or supreme sauce recipes (veggie, please) to share?