Every Christmas my uncle brings over a few containers of sauce from Vincent's, one mild and one spicy. As those of you who have tasted it will know, it's got a very different taste profile than traditional tomato sauces. I was wondering if anyone out there knew a general ingredient list for their sauces?
I used to go to Vincent’s weekly years ago and loved the shrimp with hot sauce. I tried to duplicate it but there was always something missing. I did work with a guy whose mother lived in Little Italy and knew Mrs. Siano. She claimed that she got the recipe from Mrs. Siano and that it was nothing more than tomato paste, olive oil, red pepper and basil simmered for a long time. I was in contact with someone else that was looking for the recipe a few years ago and here were his comments:
> For any of you that know Vincent's in Little Italy, on the corner of Mott
> Hester Streets, they make a red sauce for their seafood. I have been
> double shrimp with hot sauce, since I was a kid. A close friend of mine
> have been trying to figure out exactly how they make the sauce, or better
> find someone that has the recipe. For me, it has been a fun run of trial
> error, and research... unfortunately for my buddy, it has turned into an
> obsession. I would appreciate any information, feedback, or better yet,
> recipe, for Vincent's sauce. So far, we have tried using double the tomato
> paste that one would use for classic Italian gravy (1 can tomatoes, 4 cans
> paste, instead of traditional 1:2), also, we have tried adding beef broth
> (which turned the sauce brown, but gave it a similar flavor). I also feel
> garlic, lightly sauteed in extra virgin olive oil, but not burned, as well
> fresh basil, oregano, and chile peppers, wrapped in a cheese cloth and
> in the sauce, then removed, and maybe even possibly add an onion to the
> cloth. I have also been told to try using either chicken broth, or a
> broth in the mix, and one suggestion was to add some espresso coffee to
> suppossedly that was the secret ingredient. In anycase, if there is anyone
> there, "in the know" that has the recipe, or has duplicated it, it would
> very much appreciated.
If you find out any more I would love to know.
Tomato paste makes sense now that I think of it---even like a 3:1 ratio of paste to sauce. That would explain the sweetness. Maybe even sundried tomato paste. There's a TON of oil in it--that's gotta come from somewhere and it can't be all olive oil, so maybe figuring out where the oil comes from is step one.
I'll have to try experimenting again. If I come up with anything I'll let you know. I do believe that the oil is all olive oil. If you get anymore info let me know. It seems strange that this recipe is such a mystery.
I think the oil is some olive oil, but when you get it "take out" as it were, there is like a solid inch+ of oil just sitting around on top. My bet is there is some meat cooked in it at some stage. But the oil doesn't taste greasy, like it would if it were animal fat, so then again, it could just be that someone likes to put in a ton of olive oil.
I do think that in any event, there is an inordinate amount of tomato paste. That must be big thing.
My Sicilan grandmother would make a simliar sauce using what I remember as "stratu" a thick almost brownish black tomato paste which was home made on tables out of doors she cherished it