On the first sauce the right way to make it with the pealing and the squeezing is reducing. That’s been cooking for almost 10 minutes. Well as you see still a little bit too watery, so no matter what you make you're going to have water on the plate. So we have to reduce this even more and I do not add tomato paste, which is so acidic its like—that’s the easy way of doing it, just add tomato paste to it. A lot of people don’t want that strong taste and I certainly don’t want it. So we’ll just let that reduce.

And the second one the short cut, easy, wrong way of making it. Is already coming back to the original color of the tomatoes and this we’re going to just let it reduce and see what happens here. Now, what I like about this is, it tense up your fresh tomato taste. I wish I had brought it in like couple pounds of shrimps and scallops. I would make something with that.

And this one—you know, what's strange this has a deeper reddish color, like it says from the skin. And you just see some season there but the taste it’s almost like the other one give it a chance to reduce a little bit more and we’ll see. Now, if you notice that this one that ran for like three or four more minutes seems smoother than this one of course. Because I didn’t let this go as hard, I like to see little, like this was chopped up more but we could have done this more and decrease them up or had it longer. And this would have been much smoother, so whatever, your preferences.

Well, we’re closing in on the 15 minute mark of the reducing this tomato sauce. And I think we’re going to stop it, because most likely you're going to use this straight like this. You're going to want to make something else. This is just plain tomato sauce and there’s nothing wrong with that.

And if you're happy with recipes that I do subscribe to them you’ll be notified through email when I place a new on You Tube. That’s it, you can see the consistency of that there’s a little bit of liquid in the pan. But like I said were going to make another sauce from this. This is the base for every tomato sauce, fresh tomatoes.

Now, you can do this if you want, not using fresh tomatoes. Do the same thing and just use whole crushed tomatoes or whole pealed tomatoes in the can. And chop them up by hand or Cuisinart them up and do the same thing. But you’ll get a better flavor if you do it like this.

Let's take a closer look at the shortcut tomato sauce. Where you just take out the little core from a Cuisinart and then run them. Look how beautiful that is, I'm not saying this is the right way, all I'm saying is it’s a beautiful red color and I've tasted them both and this one has a little stronger tomato flavor than that one. So you know what, it may have some seeds in there, I'm not going to say I will doing it, like this in the future but when you get lazy and you don’t have that much time and whatever reason there's nothing wrong with that.

Well that’s done. What I've done? I've mixed the two together for my next step that I'm going to do and this is just a shy of a quart. So let's say that recipe made one pint and I like tomato sauce, so I would say that to make the one pint with the five tomatoes that’s just enough for two people. Now, you can also quadruple the recipe and make containers like this, cool it down in the refrigerator and then put them in the freezer. Now, I'm about to do is just take them out, defrost them, bring them back to a little bit simmer there and you can go about doing whatever you want. Oh, then, right on my way and great today. I always ware red when I work with tomato, just because it splatters.