If you’re like me and love a good tomato sauce, you’ll want to read my new article in Zester Daily, “How to Master the Tomato Sauces of Italy” for tomato sauce wisdom and maybe, just maybe, my favorite “red sauce” recipe.
I wrote it because—I kid you not–even after having written thirteen cookbooks about Italian food—four of them about pasta and the sauces it wears–and one about how to make tomato sauce specifically*, people still ask me what prepared tomato sauce I buy!
My answer, “I wouldn’t dream of eating tomato sauce from a bottle!”
The response, inevitably: “You make tomato sauce from scratch?!”
Me: “You’re asking an Italian that question?”
*It’s titled Salse di Pomodoro: Making the Great Tomato Sauces of Italy, published by Chronicle Books in 1996—still available on the internet.