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Three Tomato Sauces

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About
Tomato sauce is not only a sauce on its own, but a useful component of other dishes. Opposite are three sauces, subtly different in the making but quite different to eat.

The lightest sauce is best for the most delicate of pasta shapes – spaghettini in particular, or with subtly-flavoured filled pastas – caramelle, ravioli, malfatti and the like. It is a fresh sauce, more water- than oil-based, tasting much like fresh tomato, and is used in quite a high proportion to the pasta. I always keep some in my fridge, and use it as an additive to other sauces that need that touch of tomato.

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