Why Pasta Sauce From Scratch is Better
There are a lot of reasons why pasta sauce from a bottle or can is inferior to sauce made from fresh ingredients. Aside from the usual processed vs. fresh complaints about metallic flavors, preservatives and high sodium levels, the fact is that a lot of things that make fresh sauce good just aren't possible or practical in mass production. Certain chemical reactions either can't happen reliably in a giant vat or won't survive long after the lid gets sealed. There are a few key players in the surprisingly nuanced science of red sauce. Namely, they are tomatoes, wine, herbs and time.
