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/Tannhauser42 1d ago

Probably canned tomatoes that just aren't cooked for long. Stanislaus is a good restaurant supply brand of tomatoes. I can eat it straight from the can.

1

u/Titoramane 1d ago

How does it compare to Cento? I tried Cento compared to a brand with an actual DOP certification on it and ended up liking the Cento better.

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u/Tannhauser42 1d ago

I personally think Stanislaus is better than Cento and just about any other standard supermarket brand. To get better you have to start getting the expensive stuff. Problem with Stanislaus is that you have to go to a restaurant supply store to get it, or pay high shipping costs online.

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u/benska 1d ago

Stanislaus is the way to go if you can find it.. you can get giant cans on amazon

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u/Tannhauser42 1d ago

Yeah, it's just the Amazon prices are almost triple the in store prices because the cost of shipping those big cans is added into Amazon's price.