The kids wanted pasta for dinner, but not “Pasta La Dorka” as we call it here when it’s simplified as much as possible. They wanted my homebrewed one. It takes time, but it’s alright. Currently reducing to get all the water from canned tomatoes and shrooms away.
It’s almost at the stage where it’s been reduced enough where I can add spices, herbs, and salt to taste.
I like the corn idea, pasta sauce requires sugar to cut the bitterness of cooked tomato’s. Corn can add sweetness without needing extra sugar.
Cooked tomatoes aren’t the hell bitter nor does pasta sauce need any sugar. I mean: to each their own, and I like that he used leftovers - but “needed” it is not.
I just use tomato paste from ripe tomatoes, it’s sweet so we have to salt it