Making a fresh tomato sauce that truly captures everything we love in a tomato can be a difficult task. It often turns out watery and lacking in flavor.
The 1992 recipe is still revered by food writers and cooks alike. No chopping is required. And pasta and tomato sauce is always a hit round the family dining table. Marcella's precise instructions are ...
It’s like watered down, uncooked tomato paste – gluggy, bitter and blergh. A largely inoffensive addition to the line-up. Woolies sauce has a biting acidity, but little else – making it ...