Whenever I make tomato sauce myself (the kind that doesn't involve opening a jar), it seems really... watery. Watery and it separates easy (a tomato sauce layer and a water layer). I've tried cooking it for long periods of time (on the stove top and in crock pots with the lid cracked) to evaporate off the water, and it never really seems to work quite right.
And the flavor is always a bit off-- it seems to taste like pureed tomatoes, occasionally with Italian spices. I've tried adding veggies, and then it's just like tomato soup with veggies.
In the end, whatever I make is always a great base for chili, but it's a terrible tomato sauce. I've tried the pizza sauce recipe from Vegan With A Vengeance, and about a half dozen recipes online, with similar results.
I (shamefully) admit it: what I'm really looking for is something that resembles jars of Prego or Ragu pasta sauce.
Do you have any advice? I have several jars of tomatoes my MIL canned and gave us, plus some fresh tomatoes that need to be cooked into something, and I'd really like to make some delicious sauce.