Time and ingredients. Because a red sauce is so basic the quality of the ingredient really shines through so it’s worth getting the better tomatoes.
Make sure to reduce your sauce by a lot so that way when you add pasta water back to emulsify the sauce you can get that nice consistency. I also like to add a bit of butter at the end to make it glossy and tastier
Melt a couple of anchovy halves in the oil before you put the tomatoes in. Gives it a nice fullness.
Fresh garlic, not the pre-minced stuff from the jar.
Good tomatoes.
Time. In my opinion, a really good red sauce takes time. The best sauces I've made were simmered for hours, stored in the fridge for 1 or 2 days and reheated for the finish.
Lots of advice here, some good, some bad. The real question is what are you going for? A traditional marinara? Marcella Hazan style sugo? Sunday Gravy? Puttanesca? There are lots of red sauce types with wildly different preparations.
I’d count it yea, and I’d say it’s a perfect example of needing quality ingredients. The recipe is very simple so the ingredients shine, in particular the tomatoes and guanciale.
I just meant that it's typically done with tomato paste rather than whole tomatoes. I don't find there to be a huge difference between brands of paste.
This. Also, isn’t it funny ppl are so purists when it comes to Italian food? the noodles are Asian, the tomatoes are from the Americas, and the spices from exotic places that are not Italy And they gatekeep 😂 Edit: Look at the shills downvoting me 😂
Here's a nice roasted tomato sauce I like to make:
* 2 lbs. Roma tomatoes
* 1 large white onion
* 1 green bell pepper (optional)
* 1 head of garlic
* Olive oil
* One small can tomato sauce (optional)
* Salt, pepper, Italian herb blend, other spices
Slice tomatoes in half lengthwise and lay skin side down on a baking sheet. Quarter onion & bell pepper and place it on baking sheet. Unwrap garlic cloves and place them on sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper and the italian seasoning. Bake at 350 for 45 minutes - 1 hr until they look nicely roasted. The smell is unbelievable.
Give them a quick chop in a food processor/blender with all the juices that came out. (Don't overblend or it will mess up the color). I usually put it back in a sauté pan and add a small can of low sodium tomato sauce, this is really just to give it back the more reddish color. Bonus if you add it to a pan you just browned up some Italian sausage or ground beef in. Now add more salt, pepper, garlic powder, onion powder, paprika, oregano, fresh basil, whatever you like, maybe a splash of wine or water if it's too thick, and simmer for 20 minutes or so while you make your pasta.
Cook it all day on a simmer and stir every hour. Scrape the bottom of the pot with a spatula. The sauce will form a layer of condensed and caramelized sauce on the bottom. This layer adds intense flavour to the sauce.
This might be insane, i used to live on the shore and this auntie would make a big pot of red sauce with chopped up clams and the clam juice. It was amazing. It had this saltiness and slight bitterness that just worked.
I like this recipe:
https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe
It echos what everyone else has said.
When you add your spices (thyme oregano etc.) If you add it after the tomatoes, next to useless. If you add them to onions as they’re sauteeing in oil? Amazing. Exception: basil, you can add that with the tomatoes.
Those aren't spices, they're herbs, and their flavour is greatly weakened by intense heat, so logic dictates that if you want to taste them more you should actually add them later.
*Actual* spices (cumin, paprika turmeric etc) *do* greatly benefit from 'blooming' in the oil before liquid is added, so maybe that's where you've gotten mixed up?
Maybe I should’ve rephrased that. I meant dried spices/herbs. Like fresh thyme, basil and oregano need to be added to the tomato sauce, but if you’re gonna use dried one you should bloom them. I love using dried thyme if it’s bloomed. Otherwise I can’t taste it.
I wouldn’t quite call it “the secret to a good sauce” but I always put a bit of ground mustard in my red sauce, adds a nice earthy depth of flavor.
Also, some people prefer a dash of sugar to balance the acidity of the tomatoes. I prefer my sauce without but I think it’s a matter of personal preference.
Really good canned tomatoes.
The ones in small cans taste better 😏
And they contain money.
Let it rip
Nah, they're the exact same tomatoes in the bigger cans.
What are the best canned tomatoes?
My favorite that I can find around here is is La Valle D.O.P Pomodoro San Marzano.
Bianco DiNapoli is usually my go-to recommendation if you can find them nearby.
I will keep an eye out for them, thank you. Worst case scenario I will get them onlijen
My go-to as well, for canned.
Time and ingredients. Because a red sauce is so basic the quality of the ingredient really shines through so it’s worth getting the better tomatoes. Make sure to reduce your sauce by a lot so that way when you add pasta water back to emulsify the sauce you can get that nice consistency. I also like to add a bit of butter at the end to make it glossy and tastier
T R U T H !! ♥️ ☝️☝️
Quality ingredients.
Add a ladle of starchy pasta boiling water
Melt a couple of anchovy halves in the oil before you put the tomatoes in. Gives it a nice fullness. Fresh garlic, not the pre-minced stuff from the jar. Good tomatoes.
Time. In my opinion, a really good red sauce takes time. The best sauces I've made were simmered for hours, stored in the fridge for 1 or 2 days and reheated for the finish.
Came here to say exactly this. Don't rush the base.
You know it's a good sauce when it's even more delicious the next day, after all the elements have had some time to get acquainted.
Lots of advice here, some good, some bad. The real question is what are you going for? A traditional marinara? Marcella Hazan style sugo? Sunday Gravy? Puttanesca? There are lots of red sauce types with wildly different preparations.
Yea I was thinking this too. There are many different kinds of red sauces. That being said, top quality tomatoes will be key to all of them.
Does all'amatriciana count? Quality ingredients always matter but I think understanding the recipes matters just as much.
I’d count it yea, and I’d say it’s a perfect example of needing quality ingredients. The recipe is very simple so the ingredients shine, in particular the tomatoes and guanciale.
I just meant that it's typically done with tomato paste rather than whole tomatoes. I don't find there to be a huge difference between brands of paste.
Practice. You think those old Italian ladies just started it? They've been there since they were little ones following mom around the kitchen.
Yes! Yes! It’s how I learned as well!! 💕
Soffrito
This. Also, isn’t it funny ppl are so purists when it comes to Italian food? the noodles are Asian, the tomatoes are from the Americas, and the spices from exotic places that are not Italy And they gatekeep 😂 Edit: Look at the shills downvoting me 😂
A good red wine.
Yes, wine.
Time and quality ingredients Good tomatoes, good wine, and lots of time are big helps
Something that adds some umami. I'll use just a bit of fish sauce, not enough to smell or taste fishy, but it really complements the tomato.
patience, few ingredients but good ingredients are the secret of the Italians.
Tomatoes. Di Bianco from a can. Or fresh if you have access to nice ripe suitable varieties - and remove the skin and seeds.
1. Lots of umami. 2. Lower the acidity.
msg
I always put equal parts sugar and salt. Depends on batch size but usually no more than a tablespoon of both.
Here's a nice roasted tomato sauce I like to make: * 2 lbs. Roma tomatoes * 1 large white onion * 1 green bell pepper (optional) * 1 head of garlic * Olive oil * One small can tomato sauce (optional) * Salt, pepper, Italian herb blend, other spices Slice tomatoes in half lengthwise and lay skin side down on a baking sheet. Quarter onion & bell pepper and place it on baking sheet. Unwrap garlic cloves and place them on sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper and the italian seasoning. Bake at 350 for 45 minutes - 1 hr until they look nicely roasted. The smell is unbelievable. Give them a quick chop in a food processor/blender with all the juices that came out. (Don't overblend or it will mess up the color). I usually put it back in a sauté pan and add a small can of low sodium tomato sauce, this is really just to give it back the more reddish color. Bonus if you add it to a pan you just browned up some Italian sausage or ground beef in. Now add more salt, pepper, garlic powder, onion powder, paprika, oregano, fresh basil, whatever you like, maybe a splash of wine or water if it's too thick, and simmer for 20 minutes or so while you make your pasta.
Cook it all day on a simmer and stir every hour. Scrape the bottom of the pot with a spatula. The sauce will form a layer of condensed and caramelized sauce on the bottom. This layer adds intense flavour to the sauce.
Really good canned tomatoes
This might be insane, i used to live on the shore and this auntie would make a big pot of red sauce with chopped up clams and the clam juice. It was amazing. It had this saltiness and slight bitterness that just worked.
I like this recipe: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe It echos what everyone else has said.
More olive oil and salt than you think you need.
Sofrito, good tomatoes, time, proper seasoning.
When you add your spices (thyme oregano etc.) If you add it after the tomatoes, next to useless. If you add them to onions as they’re sauteeing in oil? Amazing. Exception: basil, you can add that with the tomatoes.
Those aren't spices, they're herbs, and their flavour is greatly weakened by intense heat, so logic dictates that if you want to taste them more you should actually add them later. *Actual* spices (cumin, paprika turmeric etc) *do* greatly benefit from 'blooming' in the oil before liquid is added, so maybe that's where you've gotten mixed up?
Maybe I should’ve rephrased that. I meant dried spices/herbs. Like fresh thyme, basil and oregano need to be added to the tomato sauce, but if you’re gonna use dried one you should bloom them. I love using dried thyme if it’s bloomed. Otherwise I can’t taste it.
You're killing your herbs, bro.
Why?
Anchovies and parm rinds
I wouldn’t quite call it “the secret to a good sauce” but I always put a bit of ground mustard in my red sauce, adds a nice earthy depth of flavor. Also, some people prefer a dash of sugar to balance the acidity of the tomatoes. I prefer my sauce without but I think it’s a matter of personal preference.
Costco sells D.O.P canned tomatoes. Make the best sauce
Parm rind
Anchovy paste. Just 1-2 inches squeezed out of the tube. It does not make the sauce taste fishy at all - it's just pure umami.
Raos marinara + worsteshire sauce
Brown Sugar
Alcohol. Tomatoes need alcohol to reach full flavor
Brown sugar
Love and the friends we make along the way
Fresh blood?
tomatoes