There was one version of the sauce that stuck for a while, packed with far too much heat thanks to my generous heaps of garlic, ginger, and Pakistani chili powder.
It was a crowd pleaser, but unfortunately, it also utilized cold-storage tomatoes that cost their weight in gold due to a shortage in Pakistan in the late ’90s.
Because even if tomatoes are hard to come by, making tomato sauce from scratch is always worth it.
A good homemade tomato sauce centers brightness, a gentle acidity rounded off by the sweetness of a tomato — and is ideally untouched by onions and too much dried oregano.
Good sauce, according to the experts, ultimately boils down to good tomatoes, really good tomatoes, good olive oil, and some simple ingredients.
Because despite the belief that any legit sauce has to simmer for hours — and truthfully, who has time for that? — pros say that’s not necessarily the case.
For me, there’s three different avenues of tomato sauce.
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