John Tomasso wrote:For me, a basic tomato sauce, such as the one you describe, performs many functions, and I think to show best, it needs to retain the clean, fresh tomato flavors, which I think are diminished by overcooking.
John Tomasso wrote:Bob, I am going to go out on a limb here, and commit the cardinal sin of criticizing the venerated Rao's recipe.
I don't thing anything at all is gained from slow simmering a sauce that doesn't contain meat.
For me, a basic tomato sauce, such as the one you describe, performs many functions, and I think to show best, it needs to retain the clean, fresh tomato flavors, which I think are diminished by overcooking.
One of the best Italian chefs I've known, one who taught me plenty about cooking, showed me how he made his basic sauce.
He opened the can of tomatoes, and either hand crushed them, or whirled them briefly in a blender. He then put them in a sauce pan, off heat. He added some finely chopped garlic, salt, pepper, and a chiffonade of basil, and perhaps some fresh thyme. Finally, he drizzled a touch of xvoo into it. Then, he turned on low heat, and let the sauce come up to a simmer. As soon as it did, he shut the fire - that's it. This resulted in a lovely, fresh tasting tomato sauce that could be further incorporated into other dishes, or to top pasta.
I can understand slow simmering a meat sauce all day, for example, my Sunday gravy recipe I posted here some time back, or a proper Bolognese, but I fail to see what the long cook time does for simple tomato sauce.
Carl Eppig (Middleton, NH wrote:Craig Claiborne's "The New York Times International Cookbook."
Stuart Yaniger wrote:Fonduta. It's particularly good with rigatoni or other tubes. Basically, it's a bechamel with grated Fontina mixed in at the end, off the heat. I usually season with a bit of nutmeg in addition to salt and pepper.
TimMc wrote:I don't know about you guys, but I just love a good homemade pasta sauce. Share your recipes here.
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