I finally found some great Roma (plum) tomatoes at the market a few days ago. Naturally spaghetti sauce wasn’t far from my mind. Romas are perfect for sauce — a nice balance of sweetness and acidity, not too much water, not too seedy. They cook relatively quickly and make for a pomodoro sauce that has good flavor, good texture, and good color. Delicious!
At least here in Cali we’re getting some good, early-season tomatoes. They certainly won’t rival for flavor the abundance of fabulous tomatoes we’ll see in late summer, but these are perfectly wonderful for pasta sauce.
|I love fresh tomato sauce! You can tell by the smiley face.|
For a recipe on how to make perfect tomato sauce for pasta, see my post Pomodoro Perfecto from March 2. It’ll give you the skinny.