I recently had spaghetti at an old Italian restaurant in New York around Little Italy. Compared to the sauce I've had at other restaurants this sauce had a distinctly fresh tomato flavor that other restaurants didn't. What are they doing differently from the other restaurants aren't doing? Are they using a different brand of canned tomatoes or is their cooking process different? https://i.gyazo.com/e6002809463824e7b5403b108cac7060.jpg submitted by /u/Titoramane [link] [comments]
AI summary coming soon. Read the full article at the source below.
