Hey, that sounds good! I think the word you are looking for is "umami"Try throwing in a few chopped anchovies! now that's something. They add a little salt plus a certain "meaty" flavor taht's hard to pinpoint but impactful.
Hey, that sounds good! I think the word you are looking for is "umami"Try throwing in a few chopped anchovies! now that's something. They add a little salt plus a certain "meaty" flavor taht's hard to pinpoint but impactful.
I use a little cinnamon in my chile when I make it and it drives people nuts trying to figure out what that little something that adds to the complexity of the flavor.
I prefer grated carrot over sugar to offset the acidity in the tomatoes.
If I do that, I might get a few fingers cut off... Unless the tomato sauce is for something else like a stew...
I get big eyes when I put a bay leaf in there...
Hey, that sounds good! I think the word you are looking for is "umami"
Just curious if anyone else puts cinnamon in their spaghetti sauce recipes. I find that many warm spices work very well with tomatoes!
If you haven't tried it, I challenge you to make some for a lunch or dinner tomorrow
Mum puts a dried bay leaf in her sauce. It is acceptable
Anyone ever cut the acid in the sauce with baking soda?
Anyone ever cut the acid in the sauce with baking soda?