If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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