Many thanks in advance if anyone can help point me in the right direction here! If this is too close to asking for a recipe, apologies and I can head elsewhere.
Several times in my life I’ve had this style of tomato sauce, twice on pasta and once on pizza. It’s primary feature is very high acidity, but it also tends to be bright red, crushed, salty, with a fair amount of olive oil in it. I recently had it on ravioli at a random roadside bar on the Amalfi Coast and felt inspired to try to recreate some approximation.
I’ve tried adding lemon juice or vinegar to up the acidity, but the flavor isn’t right. The sauce I’m talking about is very bright and fresh. I don’t think there are many ingredients.
If this sauce has a name that I can search for, I’d love to know it! Otherwise I’d appreciate thoughts on how to get the level of acidity up, or opinions on cook time and tomato varietal.
Here’s a picture that at least has the right color and texture: https://i.imgur.com/x4HW0nR.jpg
Thanks again:-)
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