For the tomato sauce use fresh or canned tomatoes, such as San Marzano. Use whole peeled plum tomatoes. Cut off the tops. Crush them with a hand-held blending device or a potato masher. Season to taste.
Though I don’t get caught up in the type of tomatoes that I use, I do shake the cans of whole tomatoes in the store. I learned from Jeff Varasano’s website that you want cans that don’t have much sound when shaken (the tomatoes are packed tightly); you don’t want cans that sound like they have a lot of water in them.
- 28 oz can whole tomatoes or fresh tomatoes
- 1 tsp sugar, to taste
- 1 tsp salt, to taste
- 1-2 Tbsp oregano, crushed, to taste
- 2 tsp grated Romano or Parmesan cheese
- Mix all of the ingredients with a masher or hand-held blending device to mash up the tomatoes.
- I prefer leaving some chunks so that the sauce is not too runny.
- Cover the sauce with plastic wrap and let it chill overnight so that the flavors can marinate together.
- Bring it to room temperature for an hour or so before you will use it.
- (It can be used immediately if you do not have time to let it rest overnight but there won't be as much depth to the flavor.)