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?

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