Lots of right answers. My own is that I just add it to my crushed tomatoes. I'm not looking for a particularly heavy sauce. The best sauce, IMO is just a bunch of peeled fresh tomatoes crushed and cooked a bit. So defrosting and processing both tomatoes and juice together approximates this for me.
Of course, for specific recopies (marinara, ketchup) I'll boil down the sauce.
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