From A Past Issue Of The New Orleans Menu Daily Originally published March 20, 2008 Ten Best Restaurant Tomato Sauces Most of these are Italian. And most of those are served at restaurants in Metairie, for some reason. 1. Marinara. Sal & Judy's. Lacombe: 27491 Highway 190 , 985-882-9443. The same sauce is served at Impastato's. Metairie: 3400 16th. 455-1545. This is a classic smooth sauce with a hint of basil, especially good in the pasta asciutta made at both restaurants. Or lasagna. 2. Fra Diavolo. Andrea's. Metairie: 3100 19th. 834-8583. The "brother devil" sauce is made with tomatoes, a little fish or shrimp stock, and a good bit of red pepper. Its classic companions are with lobster or big shrimp, both of which Chef Andrea makes better than any other around town. 3. Creole Sauce. Brennan's. French Quarter: 417 Royal, 525-9711. Creole sauce has a base of tomatoes, with celery, bell pepper, and onions, with a distinctive spike of black pepper. The one they make here turns up most alluringly over the veal grillades served with a side of grits. That's a classic Creole breakfast item, but also available at lunch an dinner. 4. Rosa Sauce. Maximo's Italian Grill. French Quarter: 1117 Decatur. 586-8883. One of the most popular dishes at Maximo's, in both pre- and post-storm days (you know it finally reopened, didn't you?) is shrimp Rosa. That was awash with what's known in Italian cookery as sauce aurora: tomato sauce with a little cream. This one also has a convincing sprinkle of red pepper. 5. Spicy Red Sauce. Tony Moran's. French Quarter: 240 Bourbon. 523-3181. Tony Moran passed away a couple of weeks ago, but his family's distinctive, spicy red sauce--served with those big, light meatballs he always served with angel hair--remains. 6. Marinara. Vincent's. 4411 Chastant St., Metairie. 885-2984. The classic New Orleans-style red sauce for pasta, thick and slightly sweet, but with enough acidity to keep it from tasting like cafeteria food. Especially excellent on the cannelloni. 7. Pizza Sauce. Café Nino. Carrollton: 1519 S. Carrollton Ave., 865-9200. One of the two or three best pizzas in New Orleans is made here, and what makes it so good is the thick, herbal sauce. It almost has a roasted taste. 8. Marinara. Bosco’s. Mandeville: 1770 La. Hwy. 59. 985-624-5066. This is the favorite of my in-house expert on pasta with red sauce: my teenage daughter. She makes her own excellent version, but she loves Bosco's. All she ever eats is a salad and a plate of spaghetti with the house's homemade, smooth, balanced, thick red sauce. 9. Marinara. Tony Angello's. Lakeview: 6262 Fleur de Lis Dr. 488-0888. You will almost certainly encounter this sauce at least once in Mr. Tony's many-course complete dinners. It's soft and sweet and good. 10. Marinara. Anselmo's. Metairie: 3401 N. Hullen, 889-1212. Anselmo's is a neighborhood Italian place in the old style, and makes a red sauce that's a little chukier than most, with a touch more garlic. It's especially good on veal Parmiagiana and lasagna. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com