I’ve got a crockpot full of marinara sauce going, most of which will be refrigerated for future use. Now I’m wondering if it really needs to be cooked. Assuming all ingredients start at room temperature and are stored at less than 40 degrees overnight, will the flavors meld sufficiently?
I put onions and garlic in mine, and I don’t want raw onions and garlic in my sauce, so I’m not going to try it.
As for flavors melding, I imagine diffusion is slow in a thick, cold sauce.
I’m not sure I understand. Are you saying you are going to combine raw ingredients? If so, raw tomatoes mixed with raw onions and garlic would not taste at all like marinara. Maybe you are saying you want to mix the pre-cooked ingredients at room temperature, which would be a little better.
Marinara Ascending!
Yes, you’d end up with a sort of pureed tomato salad.
The Mrs has a tendency to try and blend a marinara to serving consistency and then warm it through without losing any moisture, because she hates thin sauces. I can’t seem to get her to understand blending to a thinner consistency and properly cooking it down, which properly blends and develops the flavors and ends up at the right, thick consistency. Her way… and trying to cold-blend a sauce… results in way too bright and tomato-y a result.