I made some sauce yesterday for the first time,using your post.
Because of the weather,I still have not gotten my fresh tomatoes from the Amish folks yet,but hope to soon.
I bought some Plum Tomatoes(from mexico the signs said) while at the food store the other day and tried this experiment.
After I steamed,removed the skins and blended the tomatoes with my hand mixer somewhat,I added a little fresh garlic and some oregano.I did NOT add any paste yet or puree/sauce.I wanted to see how these might taste after they cooled off a little more.
Is it normal for the tomatoes to not have much taste this way?Hence the need to add the sauce or the paste into it some?It was very bland.I did not drain the water and it was a bit bitter in some ways.
I'm just making sure I know what its supposed to be like before adding the rest of the mix together.
See,for a while,I will buy a can of 28oz puree,and a can of whole peeled tomatoes.
I will make a sauce with the Puree using my usual spices,and crush the whole peeled canned tomatoes by hand,then dump the crushed tomatoes into the puree,giving a tomato bite back into the sauce.It works pretty good at times.Im still hit and miss.
Am I sort of doing that with your recipe,only I'm using the fresh stuff,not the canned?
Anyways,I put the mixed up tomatoes in the bowl from last night,back into the fridge,and need to pick up some paste or sauce/puree in a can.I ran out so I didn't finish my sauce experiment from last night.