When it comes to choosing the right tomato sauce for spaghetti, there are a few key factors to consider. The type of tomato, ingredients, seasoning, and preparation method all play a role in creating the ideal rich, flavorsome sauce to complement your pasta. This article explores the different options to help you determine what kind of tomato sauce works best with everyone’s favorite long, skinny noodles.
Fresh vs Canned Tomatoes
One of the first decisions to make is whether to use fresh or canned tomatoes as the base for your sauce. Both have their advantages and disadvantages.
Fresh tomatoes at the peak of ripeness have an amazing depth of sweet, bright tomato flavor. A sauce made with fresh tomatoes will taste summery and freshly picked. However, fresh tomato sauce requires more time to develop flavor as the tomatoes cook down. You’ll need to peel, seed, and chop pounds of fresh tomatoes.
Meanwhile, canned tomatoes are convenient, consistent, and available year-round. High-quality canned San Marzano tomatoes from Italy offer excellent concentrated tomato taste. The canning process allows the flavors to mingle and develop. You can simply open the can and incorporate the canned tomatoes into your sauce. However, canned tomato flavor tends to be more one-dimensional versus the complex flavors of fresh tomatoes at their seasonal best.
When choosing canned tomatoes, go for whole peeled tomatoes packed in juice rather than sauce or puree. Crush them yourself or give them a rough chop to the desired consistency. The pieces of tomato will add nice texture to the sauce.
Tips for Choosing Tomatoes
- Select vine-ripened fresh tomatoes for the best flavor
- Prioritize San Marzano tomatoes if using canned
- Pick whole tomatoes canned in juice for optimal texture
Key Ingredients
In addition to tomatoes, several other ingredients are vital for making an amazing tomato sauce for spaghetti.
Extra Virgin Olive Oil
A slick of fruity extra virgin olive oil provides a rich, full flavor base. The viscosity and fruitiness of a good EVOO brings out the best in the tomatoes. Splash a few tablespoons into the pan before adding any other ingredients.
Onions
Onions add layers of sweetness and savoriness. Cook them slowly so they fully caramelize without burning. This develops rich complexity. Try yellow, white or red onions.
Garlic
Garlic infuses tomato sauce with aromatic pungency. Sauté a few minced or pressed cloves in the olive oil before the tomatoes. Too much raw garlic can be overpowering, so start with 2-3 cloves and adjust to taste.
Spices
Dried Italian herb blend mixes work nicely for seasoning tomato sauce. Oregano, basil, thyme, and rosemary are all complementary. Red pepper flakes add a touch of heat. For extra depth, try a pinch of nutmeg or cinnamon. Grated parmesan rind gives a boost of umami.
Wine
A splash of red wine provides acidity to balance the sweetness of the tomatoes. It also introduces fruitiness. Chianti or another Italian red wine is ideal. If avoiding alcohol, balsamic vinegar makes a good substitution.
Sugar
A small amount of sugar can round out and enhance the tomato flavor. White sugar or honey will both work. Add it toward the end of cooking.
Preparation Methods
The way you prepare and cook the tomatoes greatly impacts the finished sauce texture and flavor.
Fresh Tomato Sauce
The easiest way to make fresh tomato sauce is to core and quarter the tomatoes before adding them to the pot. Cook over medium heat, crushing them with a spoon as they soften and release liquid. The prep work is minimal and you’ll get delicious results. Just expect a chunkier, more rustic sauce.
For a smoother texture, core, peel, seed, and chop the tomatoes. Then cook down into a sauce, stirring frequently. Pass through a food mill or blend at the end for a silky consistency.
Canned Tomato Sauce
Canned whole tomatoes require little prep other than crushing by hand or rough chopping. Cook on medium stirring periodically until warmed through and flavors meld, 15-20 minutes. Finish by breaking up larger pieces with a spoon if a smoother texture is preferred.
Canned tomato puree and sauce will cook down quickest. Focus on infusing flavor from aromatics by cooking 10-15 minutes.
Simmering
A slow, gentle simmer concentrates flavors for deeper tomato taste. Don’t rush the process. Cook uncovered on medium low heat to let excess liquid evaporate. Stir occasionally and adjust seasonings to taste as the sauce reduces.
Choosing Herbs & Spices
Herbs and spices add layers of flavor and aroma to tomato sauce. Follow these tips for getting the blend just right:
- Use 1 tsp dried herbs or 1 Tbsp fresh per 6-8 servings
- Add dried herbs early so they rehydrate; fresh herbs near the end
- Include a mix, like oregano, basil, parsley, and thyme
- Go easy on strong herbs like rosemary (1/4 tsp dried or 1 tsp fresh)
- Add spices like red pepper, nutmeg, and cinnamon in small amounts
- Taste and adjust seasonings as needed toward the end
- Consider bay leaves during simmering for background flavor
Tomato Sauce Styles
Italy boasts many excellent variations of tomato-based pasta sauce. Each brings something different to the table.
Marinara
Marinara sauce gets its tangy, robust flavor from tomatoes, garlic, and herbs. It’s on the chunkier side with minimal extras diluting the fresh tomato taste. The tomatoes may include a mix of fresh, canned, or paste.
Arrabbiata
Arrabbiata sauce amplifies marinara with red pepper flakes. The spicy heat pairs deliciously with tomatoes. Use 1/4 tsp or more, to taste. Oregano, parsley, and garlic are also typical.
Puttanesca
Puttanesca is boldly flavored from olives, capers, and anchovies. Black olives deliver briny saltiness, while capers offer pickled pop. Anchovies dissolve into savory umami. Consider also including garlic and chili flakes for extra punch.
Bolognese
Hearty Bolognese contains both tomato paste and ground meat. The meat lends deep, meaty flavors to the sauce. Traditional Bolognese uses ground beef and pork, simmered for hours with tomatoes, onion, carrot, celery, white wine, milk, and broth.
Vodka Sauce
Vodka sauce packs warmth from the alcohol and creaminess from milk or cream. Tomatoes offer tangy contrast. Additional ingredients may include onion, garlic, red pepper flakes, and Parmesan cheese. Basically, vodka sauce is a dressed up pink tomato cream sauce.
Choosing Pasta Shapes
With so many pasta varieties available, which shapes pair best with tomato sauce?
Spaghetti
This round, thin long pasta is the classic choice, of course! The smooth slender noodles allow the sauce to really cling and coat each strand.
Linguine & Fettuccine
Ribbon-style pastas like linguine and fettuccine have a slightly flatter surface area for holding sauce. Their width adds body compared to spaghetti.
Penne & Rigatoni
Short tubular pastas work nicely with chunkier tomato sauces. The sauce fills the openings and coats the pasta’s ridges and crevices. Try penne or rigatoni.
Conchiglie & Orecchiette
For a fun presentation, use shell or ear-shaped pastas. Their hollows and curves catch and hold sauce for delicious bites.
Serving Suggestions
Beyond the pasta and sauce, a few extra components can complete the dish.
Toppings
Grated parmesan adds a sharp, salty punch. Fresh basil or parsley leaves give color and freshness. Red pepper flakes offer a touch of heat.
Bread
Warm garlic bread helps sop up any extra sauce. The savory garlic butter pairs perfectly with the tomatoes.
Salad
A green salad or spinach salad complements the rich, hearty pasta. The fresh crisp greens balance the meal.
Wine
Italian red wine like Chianti, Montepulciano, or Primitivo matches the tomato sauce notes. Enjoy with dinner.
Tips for Leftovers
Spaghetti and tomato sauce makes excellent leftovers. Here are some tips for savoring it again:
- Store pasta and sauce separately. Combine when reheating.
- Add a splash of water or milk when reheating to loosen the sauce.
- Simmer sauce on the stovetop with a pat of butter or cream to freshen.
- Stir in extra herbs, spices, cheese, or vegetables to switch it up.
- Top a baked potato with spaghetti sauce for an easy meal.
- Stuff sauce and pasta into a baked pie or casserole.
- Transform into soup by thinning with broth.
Conclusion
With so many options for tomatoes, ingredients, and styles, you can endlessly customize your ideal tomato sauce for spaghetti. Just keep tomato flavor at the forefront and enhance with savory extras. A simmered-all-day sauce from scratch is worth the effort, but a quick pantry version can be just as satisfying. Either way, a bowl of tomato-sauced pasta never disappoints!