Huge news for pasta-eaters everywhere: there is a right and a wrong way to make a tomato sauce.
Well, not exactly. It’s all edible, and it all smacks of summer’s bounty – but the fine people at Slate have figured out the key to the silky, flavor-intense tomato sauce of your spaghetti noodle dreams.
You know those juicy tomato varieties you can’t wait to slice over an avocado sandwich? Shastas, Mr. Stripeys, all those beefsteak-like heirloom varieties...Avoid these and instead look for “paste tomatoes”: plum, Roma, and the granddaddy of them all, San Marzano. They're not as tasty in raw form, but reduce them to their tomato essence in a sauce, and you'll never look back.
Awesome Sauce: The right kind of tomato to use in your tomato sauce from Slate
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