If you’ve never made homemade tomato based pasta sauce before, here is a great place to start your journey. Making the sauce really isn’t that hard, but there is some prep work and time involved. The big secret to making a great red sauce all starts with the tomatoes. Below, we’ll tell you how to pick the right ones. If you need high quality Raleigh event catering at affordable prices in 2018, please call Catering by Design for more information or to place an order.
Choosing Tomatoes for Making Pasta Sauce
To be honest, you can use any tomato variety to make pasta sauce. That being said, some are better than others. Roma and paste tomatoes, like San Marzano, are typically recommended. This is because they’re more fleshy, less juicy, and have fewer seeds to deal with. However, they are smaller. This means you will have to buy a bigger quantity if you’re looking to make a large amount of sauce. You’ll also have more prep work to deal with as well. The Amish Paste tomato is another good option. These are sweeter, have a fresher taste, and can weigh between 8 – 12 ounces each. If you can find the Roma ‘SuperSauce’ variety, then this might be your best option. These monsters can weigh about two pounds each and are perfect for sauce making.
Heirloom tomatoes can also be a good choice. Opalka, Polish Linguisa, and Jersey Devil tomatoes are at the top of the list for pasta sauce making. These tomatoes are usually juicier, far richer, and more flavorful than paste tomatoes.
In closing, one big secret to remember is that if you like the way a certain variety of tomato tastes, then you’ll also like the type and taste of the sauce it produces. There’s no real right or wrong answer here, so try out different types to figure out what you like best.
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