Tomato sauce in vitamix

[Got2B.Raw]

I feel a little foolish asking this question, but....

I've only tried making spaghetti sauce in the Vitamix one time. I chunked some tomatoes and revved up the Vitamix. What I ended up with was a pinkish-colored, foamy sauce. I didn't like it.

How can I avoid this next time and create a product more similar to the cooked version I love so much?

[T-Bird]

dried tomatoes

[DebB]

Personally, I much prefer making spaghetti/marinara sauce in the food processor. I'd recommend you give it a try - you'll see the difference. It stays vibrant red, I just made some a couple nights ago.

I use fresh & soaked dehydrated tomatoes, red bell pepper and lots of spices. yum! I agree with T-Bird - the deh. tomatoes are really key to thickening it up. *Ü*

Back to add this video from Jennifer Cornbleet (http://www.youtube.com/watch?v=eLi5657CSos)that shows it made in the FP. And here's a photo of some I've made in the FP.

[Mary Kay]

I agree. The absolute secret "KEY" is the dehydrated or sun-dried tomatoes. Look up some recipes.

The reason is, when you cook spaghetti sauce, you're reducing the liquid in it. Making it richer. It's REAL similar to dehydrating.

Unless you're going "cold turkey" with SAD/cooked food, when I first started, and even now, if I screw up, I'll add a bit of cooked sauce to my raw. (sigh)

Look up some recipes

They usually have sundried tomatoes,
a little olive oil
dates to sweeten.

Then at the very end, you can add some Italian spices. You don't want to add the herbs/spices initially, so they don't blend too much and turn everything green - and sometimes become a little bitter..

Supposedly Alissa's marinara sauce is good, but I've not tried it.
Ditto on Jennifer Cornbleet's... and Victoria Boutenko makes hers with a TON of red peppers - in the Vita-Mix but other than that, it's similar to Cornbleet's..

HTH,

Mary Kay
p.s. if it means anything, my first batches of spaghetti sauce were just like yours!

[michigan roman]

i tried tomato juice making in blenders and centrifugal juicers and same foamy pink bad tasting junk

determined it cant take the aireation

so now if making tomato juice i smash tomatos in a big pot with manual potato masher

maybe good in an auger type slow turning juicer like omega / sampson / green star (not champion as turns way too fast) though ive never tried

ive been thinking of buying one of those hand cranked things used to seperate tomato pulp from juice by people whom can because i lovee raw tomato juice loaded with garlic for its vita c and anti biotical kicks . plus i add mega nutricious parsley for vita a amongst other things

also ive recently read parsley juice in concentrated form or high levels of raw juice fights / dissolves tumors

[Lady Green Jeans]

Definately agree--food processor for sauce. I soak my sun-dried tomatoes and process with the fresh. As already stated, I also add the seasoning at the end. Fresh if you have it, if not dried works, too. I make Alissa's recipe but just use a touch of sweetener. Raw garlic is also not a fav so I usually use shallot--seems less harsh.

Let us know how your next batch comes out.