Terri’s Sauce

Terri's Sauce

Anyone with even a remote association to Italian ancestry more than likely has a mother with a tomato sauce recipe. And all of them will tell you that their mom’s is the best. Lucky for me (and for you), my mom’s is actually the best. Since the family has been steering away from carbohydrates (lord knows pasta is the last thing any of us need), it’s been literally years since I last had Terri’s sauce. I mean, what does one have with tomato sauce other than pasta….or ravioli…? So when asked what I wanted when I was home for this trip, you can bet I said sauce.

Terri has two secrets. The first: Pastene Kitchen Ready Tomatoes. The flavor is incomparable. Why? I have no idea. Give it a shot and tell me what you think. The second: in lieu of sugar, baking soda. Tomatoes are incredibly acidic and many people add sugar to counteract all that acid. In fact, many of the name brand jarred sauces like Ragu and Prego add so much sugar it’s the same as eating an Oreo cookie – no joke. The jury is still out for me as to whether adding sugar (a small amount) is a good practice, but my family is certainly adamantly against it. Terri adds just a teaspoon of baking soda to her sauce, sometimes two, and it works wonderfully.

For this batch we did a cliche: spaghetti and meatballs (and sausage). If I haven’t had sauce in years, I haven’t had meatballs in longer. Some are in the school of putting their meat into the sauce raw and letting them cook completely in the sauce, which has its merits. Terri and I are in the school of searing them off first and then letting them finish in the sauce. For me, the flavor one gets from browning is always desirable, so I think searing is the way to go. Terri actually bakes her meatballs, which I think is easier than trying to fry them in a pan, particularly when you’re making them in large quantities. And it still gets that brown color! We also seared sausages and some riblets. Topped with pepato Romano (that’s Romano cheese with black pepper), I’m brought back to our kitchen table in Pembroke where I grew up. So simple, and yet nothing quite compares.

What foods take you back?

Spaghetti and Meatballs

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