So good, you won't even need cheese.
Slowly cooking tomato purée in the oven transforms it into a deeply rich, caramelized paste that adds depth and sweetness to the sauce.Using a variety of tomatoes, mostly plums but also other types , guarantees a balanced and well-rounded overall flavor.
What I will tell you is I've spent a lot of time researching, contemplating, and cooking tomato sauce using fresh summer tomatoes, and I have some observations I'd like to share that, taken together, make for what I think is one damned fine tomato sauce.say it's the best I've ever made, and I've made my fair share.
Some discard the watery seed jelly and cook only the tomato pulp, which I refuse to do because the seed jelly has way too much flavor to waste. Others settle for a minimally cooked sauce that heats for just about 25 to 30 minutes, but I find this to be a compromise that fails to deliver the deep, sweet flavors we want. Another approach is to divide the sauce into two parts, one long-cooked, one quick-cooked, and then blend them back together.
There are far more varieties of tomato than this, but it isn't practical to test them all, and, frankly, most other varieties, such as most heirlooms, require paying a premium—making them a prohibitively expensive option for sauce. To be clear, the flavors of my tomatoes are particular to the ones I bought. You may buy San Marzanos that are sweeter and less tart, and Romas that are tart but not sweet. It depends not only on the variety but also on where they were grown and other specific environmental conditions.