Saw this episode on the WGBH station when we were in Mystic, CT for the Rosh Hashanah holiday 2006.

The variations that each cook brings to his or her favorite tomato sauce recipe are innumerable; everyone seems to have some trick that makes all the difference between a successful sauce and one that doesn’t measure up, whether it’s a certain herb, a splash of wine, or, as in this recipe, three different types of tomatoes for a rustic, complex flavor.

ready in about 45 minutes; serves 4
You might need to buy:
  • crushed red pepper