Should spaghetti sauce be heated to taste good?
I went to a vegan place here in Reno and got a faux pasta dish with the sauce on top. Since they serve raw food nothing is heated to more than 110 degrees. I didn't like the faux pasta dish in part because cold sauce tasted like leftovers. The coolness seems to emphasize the acidity and gave it an unappetizing texture.
My original thought is that Italians invented spaghetti sauce and they figured out it's best hot. But maybe there's Italian dishes that use a cold sauce.
What are people's thoughts about this?
The closest to that I know of was a standard offering in the area around Brindisi when I was there. On the plane home I sat with two sisters from Bari who explained the process of cutting up fresh tomatoes and letting them drain, then heating oil, adding and stirring chopped garlic for several minutes, then doing the same with the tomatoes just until they go soft. Add the strained juice and salt to taste.
Of course if you want an uncooked sauce that has no tomatoes anywhere near it, there's always pesto! That would probably make even this fake "pasta" taste good.
Cold pasta sauce? Yuck.
Not just leftovers -- leftovers scarfed standing in front of an empty fridge, trying to soak up all the booze....
Looks tasty but should def. be heated with some nice mozz. cheese melted on top.....I know,I know...vegan and all that! just sayin.....
Spaghetti sauce is traditionally a cooked sauce.
This place should have served a raw tomato sauce over the dish.
I'm not that finicky about the temperature of my food, but cold spaghetti sauce of this type doesn't sound good to me. There are plenty of raw tomato-based sauces that would work perfectly well. And if it was overly acidic and unappetizing, then clearly something wasn't working.