Best Tomato Sauce Ever
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.
It began at The Center for Discovery in Hurleyville, New York, where Cesare Casella picked a few ripe tomatoes for me.
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
I tried to access Scott Conant’s spaghetti sauce recipe from your site but was directed
to the New York Times recipe index and had to become a member. If possible, please send me the recipe or give me the exact name of the recipe and I will try to google it.
Thank you very much.
Me too. Please!
It doesn’t cost anything to be a member of the NY Times and access all their recipes. They also send a newsletter if you are interested.
Correction I just went to their website and they are charging now. They didn’t before. Sorry
I’ll be here too and see if Ms. Reichl will post the recipe.
Thank you so much.
My apologies; I had no idea the New York Times recipes were behind a paywall. The recipe has actually been published many places: here’s the Serious Eats version: https://www.seriouseats.com/recipes/2009/10/scarpettas-spaghetti-with-tomato-and-basil-scott-conant.html