Part 5/13:
The sauce is made from canned whole peeled tomatoes, preferably with herbs like basil already included. The tomatoes are drained into a bowl, then gently mashed or squeezed by hand—away from your face—to incorporate a varying texture that ensures pleasing bites of both smooth and chunkier tomato.
Flavor balancing is key: add dried herbs (basil, oregano), red pepper flakes for spice, garlic powder, and a pinch of salt. A small amount of sugar can balance acidity, especially with seasonal or less-ripe tomatoes. Tasting as you go ensures the sauce is seasonally balanced—bright, savory, with just a hint of sweet for harmony.