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Italian tomato sauce [View all]
There’s an Italian restaurant near me that has a tomato sauce I just love. They aren’t revealing their secrets. The sauce tastes very fresh and tart—I can’t really detect anything in it that’s not tomato. My first instinct trying to recreate it was to just mash up a can of really good tomatoes and heat it up. That’s not it—this sauce is thicker than that. Looking around online for Italian tomato sauce recipes turns up long cooked sauces full of onions, garlic, and spices—that’s not it.
Anyone have any ideas for recreating a very thick fresh-tasting tomato sauce?
9 replies
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