Welcome to
Sauce
101
brought to you by Rao’s Homemade®
Here’s where you’ll find just about everything you need to know about tomato sauce.
From the key foundational ingredients, to terminology, to pasta pairings and more. Sauce 101 will help you become a more discerning diner, and a more informed epicurean.
A brief history of Tomatoes and Tomato Sauce
The tomato (or as they say in Italy, il Pomodoro) was first introduced to Europe all the way back in 1521. At first, people didn’t quite know what to make of them—they had a strange consistency and didn’t look or taste anything like traditional European foods of the era.
However, the Mediterranean climate and soil was ideal for growing tomatoes, and by the mid 1600s, consumption was quite widespread. In fact, you could even find tomatoes sculpted on the doors of the Pisa cathedral.
The First Tomato Sauce Recipe
The earliest known recipe for tomato sauce comes from the landmark cookbook, The Modern Steward, written by Antonio Latini in 1692. His recipe for “Salsa di Pomodoro alla Spagnola” is roughly translated as: “Roast tomatoes on a fire. Remove the skin with a knife. Add minced onions. Add minced peppers. After mixing everything together, add a little salt, oil, and vinegar as needed. It is a very tasty sauce for boiled dishes or anything else.”
Latini’s “anything else” did not include one critical dish, however: pasta. That innovation would have to wait almost 100 years!
The first recipe for pasta and tomato sauce wouldn’t come out until 1790, in Francesco Leonardi’s groundbreaking cookbook L’Apicio Moderno.
184 years later tomato sauce was perfected when Anna Pellegrino Rao began working with her husband Vincent Rao, bringing her mastery of southern Italian cuisine to New York City (114th St, to be exact). The rest, as they say, is history!
The Basics:
What Makes a Good Tomato Sauce?
Can’t tell a Beefsteak tomato from a Roma? Do you confuse basil with oregano? We’ve got you covered. Here’s a brief rundown of all the ingredients that go into a delicious tomato sauce.
PLUM TOMATO:
Also known as Romas, Plum tomatoes are primarily grown in Italy. They have a firm texture with very few seeds. Their flavor peaks when cooked down, which is why we use them for our Marinara sauces.
DID YOU KNOW: San Marzano-style tomatoes—named for the region of Italy where they grow—are a type of Plum tomato, but longer and thinner with a pointed tip.
Beefsteak TOMATO:
Characterized by their large, meaty size, beefsteak tomato slices are usually what you’ll find in a BLT sandwich. Their sturdy skin makes them a popular choice for baking and roasting.
DID YOU KNOW: While red is the most common color, beefsteak tomatoes can also be pink or orange.
CHERRY TOMATO:
These smaller tomatoes are popular for snacks. They’re sweeter than other varieties, which makes them popular for salads.
DID YOU KNOW: Though both are small, cherry tomatoes are actually quite different from grape tomatoes. Grape tomatoes are rounder, have a higher water content, and a thinner skin.
BASIL:
Basil is an extremely popular aromatic herb. Its sweet and pungent flavor pairs particularly well with tomatoes. It has a long history with Italian cooking and is the main ingredient in pesto sauce. Try our Tomato Basil Sauce and see what all the fuss is about.
DID YOU KNOW: The use of basil is relatively new—there is almost no record of it being used as a spice during the Middle Ages and renaissance. It only became widespread in the 1800s.
Olive oil:
With its rich aroma and smooth texture, olive oil elevates tomato sauce, adding depth, complexity, and a bit of acidity to virtually any recipe. Olive oil gets absorbed by pasta, helping it blend seamlessly with the sauce.
DID YOU KNOW: Olive oil is loaded with healthy oleic acid that can reduce inflammation. Extra virgin olive oil also contains antioxidants that can reduce your risk of chronic disease.
Garlic:
Garlic can complement the natural sweetness and acidity of Roma tomatoes, infusing savory flavor into the sauce. It introduces an umami-type flavor into the sauce, adding depth to the overall flavor profile, and making the sauce more robust.
DID YOU KNOW: Garlic has antimicrobial properties which can aid digestion, as well as compounds that boost the immune system.
slow cooking:
When sauces simmer over low heat for an extended period of time, the ingredients break down and release their essence into the sauce. That means more natural sweetness from tomatoes, less acidity, and a velvety texture. It takes more time, but it’s worth it.
DID YOU KNOW: Slow cooking actually works at microscopic levels, breaking down the cell walls in the ingredients to intensify flavors.
Sauce Glossary
Alfredo
Alfredo is a rich and hearty cream sauce that doesn’t use tomatoes as a base. Instead, it’s comprised of dairy products such as butter, heavy cream, and parmesan cheese. It’s named after its creator, Alfredo di Lelio, a Roman restauranteur.
Arrabbiata
Arrabbiata, or “angry” sauce is a spicy variety of marinara that came from Rome. What makes it angry? A robust mixture of crushed red pepper flakes brings a bit of spice.
Alfredo
Alfredo is a rich and hearty cream sauce that doesn’t use tomatoes as a base. Instead, it’s comprised of dairy products such as butter, heavy cream, and parmesan cheese. It’s named after its creator, Alfredo di Lelio, a Roman restauranteur.
Arrabbiata
Arrabbiata, or “angry” sauce is a spicy variety of marinara that came from Rome. What makes it angry? A robust mixture of crushed red pepper flakes brings a bit of spice.
Bolognese
Originating in the Bologna region of Italy, Bolognese sauce is a tomato-based sauce made by simmering ground meat such as beef or pork and adding it to a sofrito (an aromatic blend) of vegetables such as celery, carrots, and onions.
MARINARA
When people think of tomato sauce, it’s usually marinara. In addition to tomatoes, the sauce can also contain garlic, various herbs and spices such as basil, and olive oil.
Bolognese
Originating in the Bologna region of Italy, Bolognese sauce is a tomato-based sauce made by simmering ground meat such as beef or pork and adding it to a sofrito (an aromatic blend) of vegetables such as celery, carrots, and onions.
MARINARA
When people think of tomato sauce, it’s usually marinara. In addition to tomatoes, the sauce can also contain garlic, various herbs and spices such as basil, and olive oil.
Pesto
Another popular sauce made without tomatoes as its base, pesto is made primarily with basil, a hard cheese such as Parmesan, oil, pine nuts, and either olive oil or sunflower oil. It originated in Genoa, in the northwest region of Italy.
VODKA SAUCE
Most commonly found in Penne a la Vodka, this tomato-based sauce is made with a dairy source as well, usually a blend of cheeses and heavy cream, and of course, some vodka for flavor. The result is a creamer, smoother sauce than traditional marinara. And though it does contain vodka, it’s safe for everyone to eat—the alcohol cooks off as the sauce simmers.
Pesto
Another popular sauce made without tomatoes as its base, pesto is made primarily with basil, a hard cheese such as Parmesan, oil, pine nuts, and either olive oil or sunflower oil. It originated in Genoa, in the northwest region of Italy.
VODKA SAUCE
Most commonly found in Penne a la Vodka, this tomato-based sauce is made with a dairy source as well, usually a blend of cheeses and heavy cream, and of course, some vodka for flavor. The result is a creamer, smoother sauce than traditional marinara. And though it does contain vodka, it’s safe for everyone to eat—the alcohol cooks off as the sauce simmers.
How to Cook the Perfect Pasta
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CHOOSE THE RIGHT PASTA:
Select a pasta shape that best complements your sauce. Consider the thickness, texture, and ability to hold sauce. Learn more -
BOIL WATER:
Fill a large pot with plenty of water and bring it to a boil. -
ADD SALT:
Your pasta simply won’t taste right if it’s boiled in non-salted water. A good rule of thumb is to add one heaping tablespoon of salt per gallon of water or per pound of dry pasta. The water should taste briny, but not as salty as the ocean. -
COOK PASTA AL DENTE:
Add the pasta to the boiling water and cook it according to the package instructions. For authentically Italian-style pasta, aim for al dente, where the pasta is cooked but still has a slight bite. -
SAVE YOUR PASTA WATER:
Before draining the pasta, set aside some of the cooking water. It's useful for adjusting the consistency of the sauce later. -
COMBINE PASTA AND SAUCE:
Drain the pasta and add it to the sauce. Toss it gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. -
FINISH WITH EXTRAS:
Add any additional ingredients like fresh herbs, grated cheese, or a drizzle of olive oil. These finishing touches add depth and enhance the flavor. -
SERVE AND ENJOY:
Plate the pasta and garnish it as desired. Serve immediately while it's hot and at its best.
Remember, everyone has their own idea of how to cook the perfect pasta, so adjust the steps and ingredients to suit your personal taste. Experiment, collaborate, and have fun exploring different combinations of pasta and sauces to find your favorite.
How to Pair Pasta with Sauce
How do you determine which pasta shape to use with your sauce? Pairing the right pasta with the right sauce is a surefire way to elevate your meal. Here’s a quick guide to help you always pick the right pasta.
PASTA TYPE:
Long thin pastas like Spaghetti, Angel Hair, Capellini, and Linguini
SAUCE TYPE:
Look for a light tomato sauce or marinara that will coat the strands evenly. Creamy or buttered sauces, or delicate seafood sauces also work well with this shape.
PASTA TYPE:
Ruffled or ridged pastas like Fusilli, Rotini, or Cavatappi
SAUCE TYPE:
Chunkier, heartier sauces like Bolognese work well here. The ridges and corkscrews make it easier to catch pieces of meat or vegetables. Heavy sauces like Pesto also go well with these shapes.
PASTA TYPE:
Short, smaller shapes like Elbow Macaroni, Farfalle (bow tie), and Conchiglie (shells)
SAUCE TYPE:
Creamy pastas such as Vodka or Alfredo work well with these shapes. You can also use thick hearty sauces or even cold pasta salads.
PASTA TYPE:
Tubes such as Rigatoni, Penne, and Ziti
SAUCE TYPE:
Tube-shaped pasta go well with thick and meaty sauces like Bolognese, or Marinara sauces, or sauces with a lot of vegetables.
By considering the shape, texture, flavors, and overall experience, you can create harmonious pasta-sauce pairings that enhance each other's attributes and create a truly memorable dining experience.
Rao’s Homemade: From Farm to Jar
SEEDING:
The team prepares and plants tomato seeds in the mineral-rich soil of Mount Vesuvius and southern Italy.
HARVEST TIME:
From July through September, our team gathers the freshest tomatoes that the fields have to offer.
SOURCING:
Fresh basil, onions, garlic, and olive oil are cooked along with our tomatoes, to bring out the maximum flavor.
CRAFTING:
We sauté fresh onions and garlic in olive oil to unlock the traditional flavors of Italian cooking. Once the mixture is ready, we add the tomatoes, simmering them slowly to enhance their natural sweetness and bring out the full flavor of our ingredients.
JARRING:
Once the sauce is finished, we jar it and ship it to our loyal customers, or a store near you.
The
Deliciousness
of Slow
In a world that demands everything to be finished fast, what happens when you insist on taking things slow? In a word, Deliciousness. Our videos explain it all.
