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Bertucci’s Pasta Sauce: A Culinary Mystery Solved

Started by Christopher S. Penn · 10 months ago

Bertucci’s Pasta Sauce: A Culinary Mystery Solved
I’ve had a puzzle for a little while. Actually, more than a little while, about 3 years. The puzzle is simple but not easy: I love the taste of Bertucci’s tomato sauce on their pasta but have never been a ... Continue reading »

11 comments

  • Eban Crawford

    1 year ago

    Okay, gotta try this one. Sound delicious!
    reply
  • dayngr

    1 year ago

    You've made me want to really try this. Goodness!
    reply
  • leosatter

    1 year ago

    Maybe you can help me out with something…? I want to order all of my food online from now on because of various reasons, but I don’t know where to go for quality food. I have tried 2 companies so far, Fresh Dining, and and Celebrity Foods, but I wanna get others I can try out. Do you know of any? The main thing I’ve ordered so far is steak. I guess you can say, I’m a steak junkie. LOL!!! From what I have found out (from what I have ordered so far) I think I am able to regulate the quality of beef I buy. I hate going to a store and getting that crappy slab of beef that I have to cut down until there is like nothing left. Hahaha!!!! (its so true though) Anyhow, sorry that I made this comment so long. If you can help me out or point me in a direction where I might find more quality foods online, I would greatly appreciate it. Have a good day or night! (depending on when you read this) LOL!!!!
    reply
  • Jessie_O

    1 year ago

    God bless you... you're brilliant!
    reply
  • Megan

    1 year ago

    Thanks for posting this! I love Bertucci's tomato sauce but could never figure out how they made it. I can't wait to try this!
    reply
  • joe

    1 year ago

    I can't believe no one has ever posted the sauce. It's common knowledge to many pizza dudes and dw's that have worked there and there's a lot. Get ready... ready? It's simply one part (can) red pack to one part (can) tomato magic. I've cut myself many times on the cans as i must have opened thousands... pour them in 8 quart cambros.. label.. date... rotate.. viola! mystery solved.
    reply
  • joe

    1 year ago

    oops... You were speaking of pasta sauce... I told you the pizza sauce.. my bad
    reply
  • Pizza Sauce Recipe

    1 year ago

    Amazing not many people have the palette to be able to sort out by taste ingredients so kudos.

    Relli
    reply
  • Molly

    1 year ago

    You can buy Bertucci's sauce, at the restaurant. It's $9.99 for a huge can. Use what you need, then freeze the rest. It's awesome. I added nothing but meatballs to the sauce.
    reply
  • Mario Morales

    11 months ago

    I'm surprised there's no onions in your recipe ... when you were describing sweet, yet savory, I had in mind caramelized onions. I guess you're getting a similar effect by caramelizing the first batch of tomatoes though.
    reply
  • George

    4 months ago

    Dear Sir,

    I will tell you what makes the Bertucci's sauce so good. I work in the industry that stores and transports the cases it comes in. It's real simple. And it isn't sugar. The tomatoe sauce is San Marzano tomatoes semi-crushed and they mix in fresh basil. Not oregano, not salt, and no paste. The cost is triple what you would ordinarily pay for crushed tomatoes. That is the key. Although your recipe sounds great, it's the type of tomoto you were missing.

    Thanks for your time.
    reply

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