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How-To

Classic Slow-Cooked Tomato Sauce

For a thick, old-fashioned sauce with an intense tomato flavor, there’s no substitute for time

Fine Cooking Issue 10
Photos: Sloan Howard & Julie Bidwell
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Long-cooked and quicker tomato sauces aren’t mutually exclusive. Each should be savored on its own terms, and this article shares how to make a deep, concentrated sauce. The author talks about the best type of fresh tomato to use, what to look for in a canned tomato, and what base ingredients add the best flavor. When should you add herbs? Should you use dried, or fresh? How long should you simmer it? These and more items, such as the proper saucepot to do the job, are covered in the article. Recipes include Classic Fresh Tomato Sauce, Red Clam Sauce, Puttanesca-style Sauce, and Tomato Sauce with Dried Porcinis.

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