Don't compare homemade pasta sauce with the supermarket version. I have no idea what they put in the factory to make the sauce. In contrast, I use tree ripen and home grown tomatoes for my pasta sauce. "Blanch" is the process of removing the tomato skin by soaking the tomatoes in boiling water. I don't blanch my tomatoes. It is too time consuming and tomato skin actually tastes good!
Here is my recipe. Crush all tomatoes in food processor and make tomato puree. Stir fry olive oil, garlic, and sweet onion. Add sliced Italian heirloom "Nardello" sweet peppers. Cook until peppers are tender. Pour tomato puree. To thicken the sauce, you can add carrot puree or canned tomato paste.
