Tomatoes
The base of tomato sauce. You control the texture by how much you crush them, and they hold their shape longer than diced tomatoes.
Japan listing: The Japanese purchase link is a 2550g Campo Grande tin, not a 400g tin. Check how much you can use after opening.
No chef confirmed from sources yet.
“Source verified” means it was seen in a video or the chef’s own posts. Unverified items are editorial guesses and imply no endorsement or partnership.
The traditional Roman and Amatrice schools skip onion and garlic. Of six chefs here, only Ryuji and Yoshimi Hidaka add them — the other four build on pork fat, tomato, and cheese, with wine or chili.
Seared or pale, red wine or white, milk or none — eight chefs disagree on nearly everything, and simmer time alone splits by a full order of magnitude, 30-60 minutes against 3-5 hours.
Italia Squisita's original cacio e pepe gives no water volume or salt amount — just "enough salt" and water used "sparingly." Its amatriciana browns guanciale in a dry, blazing-hot pan instead.
San Marzano DOP only proves where and how a tomato was grown — not that it tastes better. What actually separates canned tomatoes is processing stage (whole, diced, passata) and moisture.
In this recipe Ochiai skips the can and reduces unsalted tomato juice instead, reasoning it's the same tomato at the source. Once pasta hits his sauce, he never turns the flame back on.
Chef profiles
Ingredients