I’ve been experimenting with different pasta sauces the past two weeks and wanted to share my progress.
There are many articles/videos that review and rank popular US canned tomato brands/types. Unfortunately, I’m in Canada so we don’t get a lot of the popular US tomato brands here. So I decided to try and pick a favorite canned tomato myself. I think I’ve finally settled on a recipe and canned tomato after eating a ton of pasta.
As an Italian I don’t really know/have never tried this recipe, so I won’t comment it besides the fact that looks good. One thing I would recommend though is to finish the cooking of the pasta in a pan within the boiling sauce, rather than putting the sauce on top of the cooked pasta. It really helps blending the tastes together and let pasta absorb the sauce, you should try it!
I have recently adopted this, absolute game changer.
What I found makes it even better is to shovel the pasta directly from the pot into the sauce, getting little amounts of pasta water with it. I guess it’s the same taking half a ladle of pasta water shortly before it’s finished and add it to the sauce, the starch helping to bind the sauce
Yep
https://www.seriouseats.com/the-right-way-to-sauce-pasta
How has nobody asked for the recipe yet?
Spill the beans!
The recipe I used is an amalgamation of several recipes with adjustments from my own taste preferences and experience.
https://docs.google.com/document/d/1uFZ7McR-3COi8rqLEHdAOF5Ilfjq0nC4az85PGS8GbQ/edit?usp=drivesdk
Thanks for the recipe! I hope you don’t mind me posting it directly in case the google docs disappears…
Some random Italian pasta sauce recipe
Ingredients
Instructions
Bonus
Store & keep fresh: Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in the refrigerator for up to 5 - 7 days.
How to freeze: First, let the sauce cool to room temperature – then store in an airtight container or ziplock freezer bag. Freeze for up to 3 to 4 months
Here’s the recipe without the code formatting that makes it impossible to read:
Ingredients:
Instructions:
Not at all!
It needs oregano and meat. Maybe some paprika and and more of the spices mentioned. Also, most San Marzano tomatoes are fake. They’re not actually made in the volcanic soil outside Napoli. You can use any good quality tomatoes. Just use a good crushed tomato and save yourself time.
The secret of Italian food is to use basic fresh ingredients and cook them well. You don’t need special imported tomatoes from Italy. Maybe just the cheese. Everything else is at your farmer’s market.
I found that, unsurprisingly, the pasta sauce is highly subjective. That’s why I went out and bought 4 different cans and made it 4 times. I then taste tested each. I also let my husband taste them as well.
For me, what I found was I liked the DOP one the most, because it felt the most balanced. My husband on the other hand preferred the Mutti peeled tomatoes which I thought was a touch on the sour side. However this wasn’t surprising to me because he liked sour. I think in the end you really just need to try it yourself and see what tastes best to you.
All that said, my choice of tomatoes is probably the Mutti in the end because while the DOP one tastes best it was also more than 2x the price of the Mutti. And I just don’t think the taste is worth 2x the price.
God damn that looks good! 😍
Thank you!
This photo looks like something straight out of a cookbook! It looks really tasty OP :)
Thanks!
That is gorgeous. May I ask what camera you used?
Just my phone camera. A Pixel 5.
Noice!