How does one avoid making bright orange tomato sauce?
I attempted my first from-scratch tomato sauce today. I wanted to keep things simple, to maximize its potential for future use. I used fresh tomatoes (skin on, if that makes a difference), onion, garlic, fresh basil and oregano, a touch of salt, cooked and then blended.
It tastes fine, and I'm looking forward to using it, but it's bright orange.
Did I do something wrong? Have I been too conditioned by store-bought sauces?