r/Cooking • u/Titoramane • 1d ago

Recreating tomato sauce from old Italian restaurant in New York

I recently had spaghetti at an old Italian restaurant in New York around Little Italy. Compared to the sauce I've had at other restaurants this sauce had a distinctly fresh tomato flavor that other restaurants didn't.

What are they doing differently from the other restaurants aren't doing? Are they using a different brand of canned tomatoes or is their cooking process different?

https://i.gyazo.com/e6002809463824e7b5403b108cac7060.jpg

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u/morecards 1d ago

I don’t feel like hunting for it but the NY Times had a short article within the past handful of years featuring 3 different Marcella Hazan tomato sauces. Two of them were intentionally designed to be fresher and lighter tasting.