Looking to kick your tomato sauce up a notch? Want to learn the secrets to better tasting sauce? These 5 tips will help you make the perfect sauce to impress the toughest tomato sauce critics out there!
Every seasoned home cook, chef, caterer, and Italian grandma has a different way of making tomato sauce that each claims to be “the best.”
What makes their sauces taste different, better, than the rest of ours? What gives them that untouchable quality, that deepened, rich, tomato flavor?
It’s tough to put your finger on it. You can’t quite grasp what it is that is enhancing the flavor so much. And it’s driving you mad.
Not to worry.
This post is all about the 5 secrets to insanely delicious tomato sauce that will impress even the toughest of grannies.
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Secret #1: Use Wine.
Red or white wine can work here, but I do prefer the richer flavors of red wine in a tomato sauce. This is especially true if you are cooking the sauce with any meats (aka sausage, meatballs, etc.). White wine will add a fruitier flavor, which I prefer with a lighter tomato sauce, for example in a chicken cacciatore. But either wine can work!
Secret #2: Add A Pecorino-Romano Or Parmigiano-Reggiano Rind.
The next time you buy one of these hard cheeses, save the rind! It is actually edible, even though it isn’t common to eat it. But tossing the rind into tomato sauce as it begins to simmer will unleash this salty umami flavor that isn’t visible, but definitely enhancing! You can throw the rind away before serving.
What is the difference between Pecorino and Parmigiano?
| Pecorino-Romano | Parmigiano-Reggiano |
| saltier, tangy flavor | nutty, more mild flavor |
| made from sheep’s milk | made from cow’s milk |
| produced in the Emilia-Romagna region | produced in the regions of Tuscany, Sardinia, and Lazio |
*Pecorino-Romano and Parmigiano-Reggiano are the Italian names of the official cheeses. Both are DOP foods. This means that they can only be produced in certain regions of Italy and in accordance with specific set-standards. This ensures that the product and its quality is consistent. Parmigiano reggiano can only be produced in the Emilia-Romagna region. This region includes Parma (where it gets its name) and the Mantova province of Lombardy. Pecorino-Romano can only be produced in the regions of Tuscany, Sardinia, and Lazio.
Secret #3: Stir in some butter.
The mother of Italian cooking in America, the famous Marcella Hazan, featured butter in her classic tomato sauce. Actually, she used about half of a stick! Although you don’t necessarily need to add as much (unless you want to because let’s face it, it’s BUTTER, right?) adding a few tablespoons of this decadent fat will bring your sauce to new heights! It will add a velvety richness and deepen the flavors even more.
Pick up a copy of Essentials Of Classic Italian Cooking by Marcella Hazan to try out her smooth tomato sauce over a bowl of spaghetti, or any of her other classic dishes! I have this book and trust me, it truly is essential if you love to cook Italian food. You won’t be disappointed!
Secret #4: Roast your tomatoes.
I have a delicious roasted tomato sauce recipe that I make when I have more time to spend in the kitchen. Roasting the fresh tomatoes in some extra virgin olive oil with cloves of fresh garlic is magnificent. Key point being, take some time to roast your tomatoes, whether they be canned or fresh, because the heat will make them juicy and full of flavor. This can only bring an added flavor bonus to your sauce. This can even be done under the broiler to save some time!
Secret #5: Use anchovy paste and tomato paste.
Okay, I know that anchovies can be a bit intimidating. I promise, they will not make your sauce taste fishy! With anchovy paste, a little bit goes a long way. It adds this delicious umami quality to your sauce, especially a sauce with meat. Try my lamb ragu recipe and you’ll see what I mean. Anchovy and lamb are a winning combo! You can also use the filets if you’re feeling brave.
{RELATED POST: The Ultimate Lamb Ragu Recipe To Elevate Your Weeknight Meals}
Tomato paste is great to add when you are sautéing the vegetables before you put the tomatoes into the pot. Tomato paste (the kind in the tube) is more concentrated tomato flavor which can help add depth without the long cook time.
This post was all about 5 secrets to making your tomato sauce taste insanely delicious.
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