I think the lesson here is, if you want a quick sauce, then don't use fresh tomatoes. 
Jafa, I don't think that's the issue.
It's really a matter of whether you prefer a smooth or a rustic type sauce. Peeling the tomatoes, or removing the peels after the fact, produces the former. Leaving them in, even ground up fine, gives you the latter.
We (Americans, that is) tend to think of spaghetti sauce as a thick, long-cooked reduction. But you have to put that in historical perspective, because in Italy and environs, most pasta sauces are made fresh, made quickly, and made thinner than we are used to.
When immigrants came here they were, for the most part, poor. So what meat they could afford was the tough, bottom cuts---those that require long braising to become tender. Thus, the sauces, too, were cooked for long, slow hours. The sauce, you see, was a function of how long the meat had to be cooked.
I am not suggesting that thin is better than thick, or vice versa. Just showing the differences, and how they came about.
It's really a matter of whether you prefer a smooth or a rustic type sauce. Peeling the tomatoes, or removing the peels after the fact, produces the former. Leaving them in, even ground up fine, gives you the latter.
We (Americans, that is) tend to think of spaghetti sauce as a thick, long-cooked reduction. But you have to put that in historical perspective, because in Italy and environs, most pasta sauces are made fresh, made quickly, and made thinner than we are used to.
When immigrants came here they were, for the most part, poor. So what meat they could afford was the tough, bottom cuts---those that require long braising to become tender. Thus, the sauces, too, were cooked for long, slow hours. The sauce, you see, was a function of how long the meat had to be cooked.
I am not suggesting that thin is better than thick, or vice versa. Just showing the differences, and how they came about.
I have read many Italian recipes and have also translated a couple. Except for a couple marinara sauces, all of them required a minimum of 2 hours (s)low cooking the sauce.
What I am trying to say is, if I am going to cook a spaghetti sauce and I do not have a lot of time, I just used canned tomatoes. I save my fresh tomatoes for those dishes I have time to work.
What I am trying to say is, if I am going to cook a spaghetti sauce and I do not have a lot of time, I just used canned tomatoes. I save my fresh tomatoes for those dishes I have time to work.
Not to beat a dead horse, but here is Chef Nino Graziano's basic tomato sauce recipe.
Chef Gaziano is the founder and head chef of Il Mulinmazzo--a 2 Michelin star restaurant in Sicily:
1 kg (2 1/4 lbs) peeled, crushed tomatoes
2 tbls EVOO
50 g (1 3/4 oz) onion, chopped
1 garlic clove, chopped
1 tbls butter
pinch of sugar
bay leaf, flat leaf parsley, rosemary, sage, thyme
Salt, pepper
Saute the garlic and onion in the olive oil. Add the tomatoes, sugar and salt and pepper to taste. Simmer over medium heat for 45 minutes.
In a separate pan, saute the herbs in a little butter and olive oil. Filter off the fat and add the herbs to the tomatoes near the end of the cooking process.
And that can be a relatively long time. In the Williams-Sonama "Mastering Pasta Noodles & Dumplings," classic tomato sauce cooks down for only 20 minutes. Even Puttanesca sauce only cooks 20 minutes after addition of the tomatoes.
I could go on. But the point is, relatively few tomato-based sauces are the thick mass we think of as pasta sauce. And about 90% of those that are are Italo-American in origin.
Chef Gaziano is the founder and head chef of Il Mulinmazzo--a 2 Michelin star restaurant in Sicily:
1 kg (2 1/4 lbs) peeled, crushed tomatoes
2 tbls EVOO
50 g (1 3/4 oz) onion, chopped
1 garlic clove, chopped
1 tbls butter
pinch of sugar
bay leaf, flat leaf parsley, rosemary, sage, thyme
Salt, pepper
Saute the garlic and onion in the olive oil. Add the tomatoes, sugar and salt and pepper to taste. Simmer over medium heat for 45 minutes.
In a separate pan, saute the herbs in a little butter and olive oil. Filter off the fat and add the herbs to the tomatoes near the end of the cooking process.
And that can be a relatively long time. In the Williams-Sonama "Mastering Pasta Noodles & Dumplings," classic tomato sauce cooks down for only 20 minutes. Even Puttanesca sauce only cooks 20 minutes after addition of the tomatoes.
I could go on. But the point is, relatively few tomato-based sauces are the thick mass we think of as pasta sauce. And about 90% of those that are are Italo-American in origin.
Being Italian - there are various types of "Italian" tomato based sauces/gravies. Depending on which part of Italy you come from is going to depend on the type of tomato sauce/gravy your family enjoys. Some are cooked longer than others; some are thicker than others; some are spicier than others. I consider myself lucky because my immediate family is from Calabria and Naples, and they have married spouses from Tuscany, Rome, Milan, Sicily, and everywhere from northern Italy to southern Italy. The different ways of cooking various Italian foods has given me a wonderful collection of recipes to enjoy and share. I wouldn't have it any other way.
Depending on what I am making will depend on the type of sauce I will make. Many times sauces are cooked longer depending on the amount of "juice" in the tomatoes and the type of tomatoes used. Sauce is cooked to desired consistency - some longer than others. Thickness of sauce depends on the type of pasta being served or the dish it is going to be used for. Thick sauce does not go with angel hair pasta; homemade "rags" will never go with marinara sauce. It is all in what you are making.
Tomatoes do not need to be cooked for a length of time to begin with - tomato paste and tomato puree as well as tomato sauce are already cooked products - and many of the old-time cooks did not have access to pastes/purees and had to cook sauces longer for thickness. Overcooking (cooking too long) and it will eventually break down and taste nasty! I love a thick sauce - which I can make from scratch in an hour to an hour and a half - tops! I can also make my own homemade tomato paste which sits on the stove cooking for 3 days straight to get the right consistency (larger than an canning pot size) before jarring and canning for future use. Or I can make a quick marinara in 15 minutes.
I prefer roma/pomadoro for making homemade sauce - but many times I've been given bushels of beefsteak or mixed tomatoes - and I've made sauce/tomato sauce from those - once again - depending on the type of tomatoes and the size of the pot - depends on the length of cooking time - and yes - LOW!!! Always cook your sauce on low - never any higher.
There is a difference between tomato sauce and spaghetti sauce - I make both. Tomato sauce is used is so many different recipes; spaghetti sauce is just that. Sometimes I will even make and can my own pizza sauce. Easy for quick meals!
Depending on what I am making will depend on the type of sauce I will make. Many times sauces are cooked longer depending on the amount of "juice" in the tomatoes and the type of tomatoes used. Sauce is cooked to desired consistency - some longer than others. Thickness of sauce depends on the type of pasta being served or the dish it is going to be used for. Thick sauce does not go with angel hair pasta; homemade "rags" will never go with marinara sauce. It is all in what you are making.
Tomatoes do not need to be cooked for a length of time to begin with - tomato paste and tomato puree as well as tomato sauce are already cooked products - and many of the old-time cooks did not have access to pastes/purees and had to cook sauces longer for thickness. Overcooking (cooking too long) and it will eventually break down and taste nasty! I love a thick sauce - which I can make from scratch in an hour to an hour and a half - tops! I can also make my own homemade tomato paste which sits on the stove cooking for 3 days straight to get the right consistency (larger than an canning pot size) before jarring and canning for future use. Or I can make a quick marinara in 15 minutes.
I prefer roma/pomadoro for making homemade sauce - but many times I've been given bushels of beefsteak or mixed tomatoes - and I've made sauce/tomato sauce from those - once again - depending on the type of tomatoes and the size of the pot - depends on the length of cooking time - and yes - LOW!!! Always cook your sauce on low - never any higher.
There is a difference between tomato sauce and spaghetti sauce - I make both. Tomato sauce is used is so many different recipes; spaghetti sauce is just that. Sometimes I will even make and can my own pizza sauce. Easy for quick meals!