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My aunt's one comment about my pasta sauce totally changed how I cook it
She told me I was boiling my tomatoes too long and killing the fresh flavor. I used to let it simmer for like 2 hours (thought that's what you're supposed to do). Now I cook it for 20 minutes max and add a little sugar at the end. Has anyone else gotten a random tip from a family member that turned out way better than the usual advice?
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stella_lane2mo ago
That sugar trick is a game changer, my grandmother taught me the same thing but said to add a pinch of baking soda instead to cut the acid. Did your aunt give you a reason why she thought simmering for so long was a bad thing, or did she just say it tasted off? I wonder if the 2 hour method works better with certain types of tomatoes, like if you're using canned vs fresh. What kind of tomatoes were you using in that original sauce?
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davis.ruby2mo ago
Long simmering kills that bright tomato flavor. Fresh tomatoes suffer most.
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