Appears in Cook's Illustrated July/August 2018
Tomato flavor is fleeting—which is why we examined every part of the fruit and our cooking method until we'd engineered a sauce that was bright, sweet, and aromatic.
To make a balanced, fresh-tasting sauce with enough body to cling to pasta, we used the entire tomato (minus the core) to take advantage of the sweet, savory, and aromatic flavors that each part of the fruit contributes. Straining out the s...