On Fri, 19 Aug 2011 13:55:59 +0200, "Giusi" >
wrote:

>
>"Jim Elbrecht" > ha scritto nel messaggio > And what kind
>of tomatoes you have-- which I guess is the same as how
>> much reducing is needed. A Roma style tomato can give you a
>> 50%[?] more sauce than a bucket of slicing tomatoes.
>
>It's a big mistake to always make the much reduced long cooked versions.
>Even a juicy salad tomato makes a delicious fresh sauce and the very
>juiciness lends itself to bucatini, for example, my messy best friend.
>

I probably use fresh or canned tomatoes more than what we would call
tomato sauce. I know there is a name for the 'sauce' that is just
tomatoes, garlic, basil & maybe some peppers and/or onions.

Like a putanesca without the anchovies and heat. . . [though that is
good, too<g>]

Jim