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?

2 comments

2 Comments

stella_lane9d 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?

davis.ruby6d ago

Long simmering kills that bright tomato flavor. Fresh tomatoes suffer most.