spaghetti sauce like a restaurant sauce

[Anonymous]

I have been trying to make homemade spaghetti sauce that tastes like the restaurant sauce (like Vace) It seems much lighter and more tangy than the jar sauce. I just cannot get it right! Anyone have a recipe they will share? Thanks!

[Anonymous]

Are you using balsamic vinegar in your sauce? That'll add a good tangy taste.

[Anonymous]

they use canned tomatoes and water and a few spices they are ot what you think they are.

[Anonymous]

My italian grandmother always put a bone is her sauce. helped to give it meaty flavor. Try making it next time you have a bone from a steak or pork.

[Anonymous]

I think you are getting something close to a pomodoeo sauce-- crushed canned San Marzano tomatoes cooked lightly with a little garlic, salt pepper and basil. This sauce is completely different than the heavier red sauce "gravies" that contain olive oil, sometimes cheese and meat, and are slow simmered for several hours.

[Anonymous]

^that should be pomodoro...

[Anonymous]

San Marzano tomatoes--either in a tetra pac or can. Butter, wine, spices, salt.

[Anonymous]

op -thanks everyone! I just bought some cans of san marzano tomatoes and will try tonight. I think it is a pomodoro sauce I am thinking of.

[Anonymous]

garlic is the key ingredient

[Anonymous]

When plum tomatoes are no longer available at the farmers' market, I turn to this easy, yet still delicious basic sauce (sugo di pomodoro semplice). Using superior-quality canned tomatoes and good olive oil makes all the difference in this recipe. I use diced imported Italian tomatoes packed in their natural juices, which yield a fresher-tasting sauce than one made from tomatoes in heavy puree, which gives the sauce the flavor of tomato paste/puree.

Ingredients
2 cloves garlic, lightly crushed
1/4 cup/60 ml extra-virgin olive oil
Two 28-oz/800-g cans diced tomatoes, with their juice
Kosher or fine sea salt
5 large fresh basil leaves, shredded or torn

Instructions

1. Warm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes (the oil will spatter) and stir to coat with the oil. Season with 1 tsp salt, raise the heat to medium-high, and bring the tomatoes to a simmer. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes.
2. Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like.

Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Smooth Tomato Sauce Variation: For some recipes, such as Ravioloni Valle Scannese, I like to use a smooth, rather than chunky, sauce. The sauce performs as a cloak, without any textural distraction. The flavor, too, is different. When the tomatoes are pureed, the sauce is a bit mellower. To make smooth tomato sauce, pass the tomatoes through a food mill fitted with the disk with the smallest holes before you add them to the pan, then proceed as directed.
Excerpted from The Glorious Pasta of Italy by Domenica Marchetti

http://www.splendidtable.org/recipes/simple-tomato-sauce

[Anonymous]

I add a bit of wine to my sauce and let it simmer awhile and everyone raves about it - I just use burgundy or whatever similar red wine I have around.

[Anonymous]

saute garlic in 1 stick of butter at low heat for a long time, then add 2 cans San marzano tomatoes. basil, splash of wine.

[Anonymous]

Butter. Lots of butter. That is how the restaurants I have worked at have done it.

[Anonymous]

Fresh basil! I do: onion and crushed garlic (in olive oil), then add 1 can diced tomatoes, and chopped fresh basil. Salt and pepper (red pepper if you like spicy) to taste. Also can add some creamy cheese if you want a more creamy sauce.

[Anonymous]

Like for pizza? or for pasta?