Made a red pasta sauce from actual scratch (starting with tomatoes and basil from the garden)…
Posted on August 26, 2026 at 07:32:01 PM by Craig
Added some mascarpone for richness, since we had some in the fridge. Holy shit it was good.
I always make tomato-based pasta sauce from canned Italian San Marzano tomatoes. Unless you have perfectly ripe tomatoes picked yesterday, the canned version will literally be better, with a more concentrated flavor. But the real thing from perfectly ripe tomatoes? Wow.
I loosely followed Marcella Hazan’s recipe for Roman alla carrerierra sauce, if anyone cares.
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