Secret ingredient for great tomato sauce
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Anonymous
| I’m making a very simple pasta sauce with end of summer tomatoes. I roasted them with onions and garlic have a bit of basil and some salt and pepper. It’s good but it still tastes a little too “tomato-y”. What else do you put in sauce to give it a little more umami goodness or whatever tasty pasta sauce needs? |
Anonymous
| Little bit of butter! Really! |
Anonymous
Fascinating, I’ll give it a try, thanks! |
Anonymous
| A combination of acid and sugar. I usually use red wine vinegar and brown sugar. Look up “gastrique.” |
Anonymous
| Traditionally Bolognese sauce has a little bit of milk to counteract the acidity of the tomato’s. |
Anonymous
| Sugar |
Anonymous
| A bit of fish sauce. And a bay leaf. |
Anonymous
|
I simmer with a few carrots to get the natural sugars.
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Anonymous
| a little hot paprika/chilli powder |
Anonymous
| Grated carrot instead of sugar if it's too acidic. |
Anonymous
I see you also know how too cook! |
Anonymous
+1. |
Anonymous
| I came in here to say carrots. Also you can do a bit of celery as well. |
Anonymous
|
an appropriate pomodoro y basilica sauce, which is very similar to what you have here, actually needs one ingredient SUBTRACTED - the onions. But, it also calls for olive oil, a healthy amount. You are probably also using the wrong tomatoes. You need san marzano tomatoes.
http://juliadellacroce.com/forktales1/2014/01/23/italian-chefs-fight-forgery-of-italian-food-with-official-recipe-for-spaghetti-al-pomodoro-con-basilico/ |
Anonymous
| Beef broth |