July 11, 2018
Can’t stop thinking about the spaghetti al pomodoro I made last night. It was, hands down, the best tomato sauce I’ve ever made.
These are the tomatoes. You can see that they have a distinctive shape; what you can’t see is that they’re not only extremely meaty, sweet and flavorful, but also that they don’t have very many seeds – a great boon when you’re making sauce.
You can buy the seeds for these extraordinary tomatoes from Hudson Valley Seed Co.
As for the recipe? I used Scott Conant’s recipe, which was published in the New York Times a few years ago. You can find it here. And if that doesn’t work for you, here’s another place to access the recipe: Serious Eats.
Categorised in: Vegetables