Overview

• Matthew Cutolo cautions that butter, cream and added sugar overwhelm the bright flavor of a traditional tomato marinara.
• Ciro Fodera notes sugar often masks poor ingredients, recommending grated carrot or onion to balance acidity without dulling the sauce.
• Fresh basil should be folded in at the end for vibrant aroma, while dried basil or other dried herbs can taste muted or soapy.
• Garlic powder is discouraged because it lacks the fresh, enzyme-driven aroma of cut garlic, which should be used sparingly.
• Guidance centers on good olive oil and high-quality tomatoes such as San Marzano, then a slow simmer of roughly 30 to 120 minutes.