I made sauce using air fryer, oven, microwave, and stove, clear winner - Business Insider

Food

I made tomato sauce using 4 different appliances, and I'd never use my microwave again

Alissa Fitzgerald

2024-01-04T18:36:01Z

I made tomato sauce using four different appliances.

Alissa Fitzgerald

• I made tomato sauce using my stovetop, oven, microwave, and air fryer to find the best method.
• The microwave method was quick, but I'd only use it again to reheat sauce instead of make it.
• The stovetop was reliable and produced flavorful tomato sauce with a consistent texture. 

Nothing is cozier in cold weather than a bubbling pot of tomato sauce. But with all of the cooking appliances available these days, I wondered which would work the best to create a great sauce.

I decided to make a basic tomato sauce in my microwave, air fryer, oven, and stovetop.

Here's how the different cooking appliances stacked up.

I used the same ingredients for all four methods.

For my tomato sauce, I stuck to basic ingredients for a fair comparison.

Alissa Fitzgerald

I decided to make tomato sauce with a roasted-garlic flavor.

I used simple ingredients, including a can of tomato purée, a basting oil with herbs, and garlic to ensure a fair comparison.

I started with my microwave.

Roasting garlic in my microwave was a tricky process.

Alissa Fitzgerald

I placed garlic cloves into a microwave-safe measuring cup and covered them with oil. This was the trickiest part since they could've burned easily, which is what happened with the first batch.

After successfully microwaving my garlic for a minute and a half in 30-second increments, I let it sit and fry in the hot oil for a bit longer.

I added the tomato purée to my garlic and oil.

I mixed everything in one cup and added salt to taste.

Alissa Fitzgerald

I added the tomato purée to the same glass measuring cup and microwaved it for another minute.

Then I mixed everything and adjusted the salt level to taste.

This isn't my recommended technique for homemade sauce.

I wouldn't use my microwave to make tomato sauce from scratch again.

Alissa Fitzgerald

The heat itself was so intense that it amplified the ingredients. But it didn't add the caramelization that makes roasted garlic so tasty.

I'd use my microwave to reheat premade sauce but not to make it from scratch.

Next I made sauce in my air fryer.

I had high hopes for creating a roasted-garlic flavor in my air fryer.

Alissa Fitzgerald

Air fryers seem to caramelize and roast ingredients easily, so I had high expectations.

I combined cloves of garlic and oil and air-fried the mixture for five minutes at 350 degrees Fahrenheit.

I added everything to a pan and cooked it for 10 more minutes.

Once my garlic was roasted, I mixed it into my pan of tomato purée.

Alissa Fitzgerald

I added the garlic, oil, and tomato purée to a pan and air-fried everything for another 10 minutes at 350 F.

The flavors combined reasonably well, especially after adding salt. But some of the liquid dried up, so the sauce was a bit thick.

My air fryer was quick, but the method needed some changes.

I'd make tomato sauce in my air fryer again, but I'd improve the technique.

Alissa Fitzgerald

The air fryer could be a great method due to its speed and easy cleanup. But next time I'd roast whole tomatoes and purée them for a better flavor and consistency.

Overall the air fryer was better than the microwave and seemed like a quick hybrid of the stovetop and oven methods.

Using my oven felt like a longer version of the air-fryer method.

The oven produced a great roasted-garlic flavor.

Alissa Fitzgerald

I wrapped garlic in foil before cooking it in my oven, which created a great, roasted flavor.

Then I added the puréed tomatoes to a foil-lined pan and baked everything at 350 F for 20 minutes.

Making sauce in my oven was messy.

The oven method was messy, and if I were to use it again, I'd use whole tomatoes.

Alissa Fitzgerald

The tomato-sauce ingredients were messy to combine and cook in my oven.

Similar to the air-fryer method, opting for whole tomatoes would be a great way to utilize the oven's heat and cooking space.

Finally I tried my stovetop.

I had high hopes for making tomato sauce on my stovetop.

Alissa Fitzgerald

Stovetop cooking seems to combine flavors well, so I had high hopes.

I started by adding the garlic and oil to a pan.

The stovetop method reigns supreme.

My sauce splattered a bit on the stovetop.

Alissa Fitzgerald

Once the garlic was roasted, I mixed in the tomato purée until the texture was smooth and consistent.

The splatter factor was pretty high, but I covered my pot with a lid to prevent a mess.

I'd absolutely recommend the stovetop method. It allowed for great consistency, and the sauce's flavor and aroma were superior.

The cleanup was also very easy.

If I were to make this version of sauce again, I'd just switch to crushed tomatoes versus puréed.

Using the oven and air fryer had some benefits, and they would've been even better if I used fresh, whole tomatoes. But it was easy to lose track of my ingredients, and the textures were a little trickier to work with.

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