no worries
understood your point :-)
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:16, 1 reply, 16 years ago)

I'm on an intensity over complexity trip.


My pasta sauce used to be tomatoes, onion, garlic, chili, marjoram, oregano, red peppers, red wine, balsamic vinegar, olive oil and seasoning, cooked up in a pan. It was OK.

Now it's tomato, garlic, chili, olive oil, seasoning. Roasted down and reduced in an oven and it has a sweetness, intensity and clarity that makes a simple pasta dish special imo.

I may be a bit evangelical on the subject ;)
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:28, Reply)

I've encountered similar things when making tomato sauces
it's all about using decent ingredients and long enough cooking times
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:38, Reply)