So I have yet to make a marinara sauce that doesn't taste good (to me, anyways, and I use the term marinara loosely). However, it always seems to separate somewhat once I've plated dinner.
I let tonight's sauce simmer longer than usual, which I thought would help, but it still happened.
Is this normal? If it matters, this is how the sauce-making normally goes:
1/2 diced onion softened in olive oil, plus red pepper flakes, salt, oregano, and whatever other spices we feel like. Then tomatoes, usually a mix of 3-4 fresh chopped tomatoes if I have them and a can of diced tomatoes (2 cans if I don't have fresh on hand), and a tablespoon of tomato paste. Simmer, blend with immersion blender to desired smoothness or chunkiness (this varies, tonight I went smooth with it, but the sauce separates regardless of how much I blend). Cook for a while (tonight was almost an hour), serve.
Thoughts? Thanks in advance :)
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